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Crab & Shrimp Enchilades

1/4 cup butter

1/4 cup all-purpose flour

2 cups reduced-sodium chicken broth

2 cups (8 oz.) shredded Monterey Jack cheese

3/4 cup half-and-half

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

1/2 cup sour cream

2 (8-oz.) pkg. imitation crab

8 oz. frozen shelled, deveined cooked small shrimp (sometimes called salad shrimp), thawed

1/2 cup sliced green onions, divided

8 (8-inch) flour tortillas

 

Heat oven to 350˚F.  Spray 13 x 9-inch glass baking dish with nonstick cooking spray.

 

Melt butter in medium saucepan over medium heat.  Whisk in flour until blended.  Slowly whisk in broth.  Bring to a gentle boil.  Whisk in cheese, half-and-half, salt and pepper.  Place sour cream in medium bowl; slowly whisk in 1 cup of the sauce.  Whisk sour cream mixture into remaining sauce.  Remove from heat.

 

In large bowl, stir together crab, shrimp, 1 cup of the sauce and 1/4 cup of the green onions.  Place 1/2 cup of the filling on each tortilla.  Roll up; place in baking dish.  Cover with remaining sauce.  Bake 20 to 25 minutes or until hot.  Let stand 5 minutes; sprinkle with remaining 1/4 cup green onions.