Shrimp and Crab Enchiladas
Delicious and creamy shrimp and crab enchiladas wrapped in tender tortillas, topped with cheese and a flavorful sauce, creating a comfort dish perfect for any occasion.
Ingredients
Filling Ingredients
- 2 tablespoons butter For cooking the onion and garlic
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 pound raw shrimp, thawed, peeled, deveined, chopped
- ½ pound lump crab (a 6 oz can will also work)
- 12 ounces Monterey Jack cheese, shredded Divided use for filling and topping
- ½ cup fresh cilantro, chopped
- 12 medium-sized flour tortillas
Sauce Ingredients
- ¼ cup butter For making sauce
- ¼ cup all-purpose flour
- 1 tablespoon jalapeño, diced Optional for spice
- 1 teaspoon ground cumin
- 1 cup milk
- ½ cup sour cream
- ⅔ cup salsa verde
Optional Serving
- Pico de gallo Optional for serving
Instructions
Preparation
- Gather all ingredients, ensure shrimp are thawed and chopped, and onion and garlic are diced and minced.
Cooking the Base
- Melt 2 tablespoons of butter in a skillet over medium heat. Add diced onion and minced garlic, cooking until softened, about 3-5 minutes. Transfer to a large mixing bowl and set aside.
Making the Enchilada Sauce
- In the same skillet, melt 1/4 cup of butter. Add 1/4 cup of flour and whisk continuously for 1-2 minutes to create a roux. Add jalapeño and cumin, whisking to combine and toast the spices for an additional minute.
- Slowly whisk in milk and sour cream, stirring until smooth and thickened, about 3-5 minutes. Stir in salsa verde and remove from heat.
Combining Filling Ingredients
- In the mixing bowl, add shrimp, crab, cilantro, and 2 cups of shredded cheese. Stir until well combined.
Filling the Tortillas
- Spoon a generous amount of the seafood filling into a flour tortilla and roll tightly. Repeat with all tortillas.
Assembling the Enchiladas
- Place tortillas seam-side down in a large baking dish. Pour the prepared sauce over the top and sprinkle remaining cheese.
Baking
- Preheat the oven to 375°F (190°C). Bake enchiladas for 30-35 minutes until bubbly and golden.
Serving
- Allow enchiladas to cool slightly before serving. Serve with pico de gallo on top.
Notes
For best results, avoid overcooking shrimp and using stale tortillas. Consider seasoning adjustments to enhance flavors.