"Creamy Seafood Enchiladas

Perfect blend of shrimp, crab, and cheese wrapped in a hearty tortilla.

Ingredients:

Seafood Filling:

1 Tablespoon unsalted butter

½ cup finely diced onion

2 large cloves garlic, minced

1 pound shrimp, peeled, deveined, and coarsely chopped

6 ounce lump crab meat, drained

½ teaspoon ground cumin

1 teaspoon chili powder (use cayenne for a spicy kick)

¼ teaspoon black pepper

2 ½ cups shredded Monterrey Jack cheese, divided

½ cup chopped cilantro, divided

6 large flour tortillas (9-inch)

Creamy Sauce:

4 Tablespoons unsalted butter

2 Tablespoons all-purpose flour

1 cup whole milk (or unsweetened CashewMilk)

½ cup Greek yogurt or sour cream

¼ teaspoon ground white pepper

1 teaspoon minced jalapeno pepper (seeds removed for less spice)

Queso fresco or cojito cheese, to garnish

Directions:

Preheat oven to 400°F. Spray a 9x13 baking dish with cooking spray.

For the filling, melt butter in a skillet. Add onions, cook until translucent. Add garlic, cook for a minute. Mix in crab, shrimp, cumin, chili powder, and pepper; cook until shrimp is pink. Stir in 1 cup cheese and ¼ cup cilantro, remove from heat.

Divide filling among tortillas, roll up, place seam side down in the dish.

For the sauce, melt butter in a saucepan, whisk in flour. Add milk, yogurt, jalapeno, and pepper; cook until thickened. Add 1 cup cheese, stir until smooth.

Pour sauce over enchiladas, top with remaining cheese. Bake 15-20 mins until bubbly. Garnish with queso fresco and cilantro.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes | Kcal: 540 | Servings: 6