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Crab and Shrimp Enchiladas Recipe

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This recipe for Crab and Shrimp Enchiladas is from The Graf Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup butter
1/4 cup flour
2 cups chicken broth
2 cups shredded Monterey Jack cheese
3/4 cups half and half
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup sour cream
2 (8 ounce ) packages imitation crab
8 ounce small shrimp, thawed, cooked, deveined
1/2 cup sliced green onions, divided
8 (8 inch) flour tortillas
Directions:
Directions:
1. Heat oven to 350º. Spray 13x9 inch glass baking dish with nonstick cooking spray.
2. Melt better 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.
3. In a large bowl, stir together crab, shrimp, i 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 20-25 minutes or until hot. Let stand 5 minutes; sprinkle with remaining 1/4 cup green onions.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
Total time 1 hour
Personal Notes:
Personal Notes:
I just love these enchiladas.

 

 

 

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