Crab and Shrimp Enchiladas
(from jerseyjenny’s recipe box)
The closing of her favorite Mexican restaurant spurred life member Emily E. Lane to try to recreate a much-loved dish. Although she runs a baking business from her home, this is the first original recipe Emily has developed. It’s full of shrimp and crab, and covered with a creamy cheese sauce.
PER SERVING: 460 calories, 23.5 g total fat (12.5 g saturated fat), 27.5 g protein, 33 g carbohydrate, 130 mg cholesterol, 1180 mg sodium, 1.5 g fiber
Source: Cooking Club of America April 2007
Prep time: 15 minutes
Cook time: 25 minutes
Serves 8 people
Categories: CCA, crab, dinner, mexican, shrimp
Ingredients
- 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
Directions
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Heat oven to 350°F. Spray 13×9-inch glass baking dish with nonstick cooking spray.
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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.
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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.