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.