1poundshrimp(peeled, deveined, and coarsely chopped)
6ouncelump meat crab(drained)
1teaspoonchili powder(use cayenne if you want spicy)
2 ½cupsshredded Monterrey Jack cheese(divided)
1cupwhole milk(I used unsweetened CashewMilk)
½cupGreek yogurt or sour cream
¼teaspoonground white pepper
1teaspoonminced jalapeno pepper(with seeds removed unless you want more spice)
queso fresco or cojito cheese(to garnish)
To Make the Seafood Enchiladas
Preheat oven to 400 degrees. Spray a 9 x 13 baking dish with cooking spray and set aside.
Melt the butter in a large skillet. Add the onions and cook until translucent, 3 to 5 minutes.
Add the garlic and cook for one minute.
Add the crab meat, shrimp, cumin, chili powder, and pepper, stir to combine. Cook just until the shrimp starts to turn pink.
Stir in one cup of grated cheese and 1/4 cup of cilantro, remove from heat.
Divide seafood mixture between the tortillas, placing it in the center of each one.
Roll up each enchilada and place it seam side down in prepared baking dish, set aside.
To Make the Creamy Sauce
Melt the butter in a saucepan. Whisk in the flour and simmer for one to two minutes.
Stir in the milk, sour cream, jalapeno, and pepper.
When the sauce starts to thicken, add one cup of shredded cheese and stir until melted and smooth.
Pour the creamy sauce over the enchiladas. Sprinkle with remaining cheese and bake for 15 to 20 minutes, until sauce is bubbly and the cheese is melted.
Remove from oven and garnish with crumbled queso fresco and remaining cilantro and serve.
If you like it spicy, use habanero or serrano pepper instead of the jalapeno. Substitute Pepper Jack for the Monterrey Jack cheese, and add cayenne pepper instead of chili powder. And of course pour on some chile sauce so your face will turn red and steam will come shooting out your ears.
I did not add any salt to this dish because seafood and cheese are naturally salty and I don’t need any extra saltiness. Feel free to add salt if you so desire.