Creamy Crab and Shrimp Enchiladas From Scratch
Creamy seafood enchiladas from scratch
Ingredients
Enchilada Filling
- 16 oz can seasoned black beans drained and rinsed
- 6 oz lump white crab meat drained
- 2 cups frozen fully cooked salad shrimp
- 1/2 cup green salsa divided
- 1 1/2 cups shredded Mexican blend cheese divided
- 1/2 cup sour cream
Cream Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- Pinch kosher salt
- 1 1/2 cups chicken broth
- 1/4 cup half and half or sour cream
For Assembly
- 8 corn or flour tortillas
- Finely shredded cabbage optional
- Fresh cilantro optional
Instructions
- Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
- In a bowl, mix black beans, crab, shrimp, 1/4 cup salsa, 1/2 cup cheese, and sour cream.
- Spoon about 1/3 cup filling into each tortilla, roll tightly, and place seam-side down in the baking dish.
- Melt butter in a skillet over medium heat. Whisk in flour until smooth.
- Gradually add chicken broth, whisking constantly, until smooth and slightly thickened.
- Stir in chili powder, cumin, salt, remaining salsa, 1/2 cup cheese, and half and half. Cook until cheese melts.
- Pour sauce evenly over enchiladas. Cover with foil and bake for 30 minutes.
- Remove foil, sprinkle remaining cheese on top, and bake 5–10 minutes until bubbly.
- Serve over shredded cabbage and garnish with cilantro if desired.
Notes
You can substitute shrimp with chopped scallops or add sautéed onions and peppers for extra texture. Whole wheat or corn tortillas both work well.