This recipe is SO good and fairly easy to make! I love biting into the big chunks of shrimp and crab and the sauce is delicious! This recipe also feeds alot of people, so it's great for a big families, leftovers or company! Enjoy!
Shrimp and Crab Seafood Enchiladasby
- 1 tablespoon olive oil
- 1 1/2 cups raw shrimp, medium size cut in half
- 2 cloves garlic, minced
- 16 ounces imitation crab meat, chopped
- 1 teaspoon dried parsley
- salt and pepper, as desired
- 6 tablespoons butter
- 1/2 cup flour
- 3 1/2 cups milk
- 1 cup sour cream
- salt, as desired
- 1 1/2 cups Mexican style shredded cheese, divided
- 8 medium size flour tortillas
- 4 green onions, sliced (optional)
Preheat the oven to 400 degrees.
Heat a medium sized saute pan over medium high heat. Drizzle the olive oil into the pan and add shrimp and garlic. Saute for 2 minutes then add crab and parsley. Season with salt and pepper. Saute for 3 more minutes and remove from heat. Set aside and stir in 1/2 cup of the cheese.
In a medium size saucepan, melt the butter over medium heat. Once butter is melted, add the flour. Cook for one minute stirring constantly until mixture is combined. Add the milk and sour cream. Whisk the mixture together and heat for 2-3 minutes until it starts to thicken.
Add 1 cup of the sauce to the shrimp and crab mixture and stir. Add 1/2 cup sauce to the bottom of a 9x13 baking dish and spread to cover the bottom.
Place shrimp and crab mixture across each tortilla and roll up. Place seam side down in the baking dish. Repeat until finished. Pour remaining sauce over the top of the enchiladas, spread to cover if needed, then sprinkle the remaining 1 cup cheese over the top. Bake for 15-20 minutes until sauce is bubbly and cheese is melted. Serve with green onions sprinkled on top.
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