FOR THE FILLING
1 tbsp. extra-virgin olive oil
1 onion, diced
1 red bell pepper, chopped
1 lb. shrimp, shells removed and deveined
2 packages of 8 oz Imitation crab legs * (the crab can be omitted, just increase the amount of shrimp in its place)
1 tsp. Chef Merito fajita seasoning
FOR THE CREAM SAUCE
4 tbsp. butter
4 tbsp. all-purpose flour
1 1/2 c. milk
1/2 c. sour cream
1 (4.5-oz.) can green chilis
1 tsp. cumin
salt & black pepper
½ tsp Chef Merito Fajita seasoning
ASSEMBLY AND GARNISH
8 medium flour tortillas
1 1/2 c. shredded cheddar or jack cheese or mix
salsa or pico de gallo for serving (optional)
Preheat oven to 400°.
In a medium saucepan, over medium heat, melt butter then whisk in flour and cook until fragrant, 1 minute. Whisk in milk and sour cream until no lumps remain. Add green chilis, cumin, and season with salt and pepper. Whisk and set to simmer until thickens, about 5 minutes.
While the sauce simmers place a large skillet on medium heat and heat olive oil. Add onion and bell pepper and cook until softened, 5 minutes. Add shrimp and season with chef merito seasoning. Cook until shrimp is pink 3 minutes. Add crab cook and just long enough to heat through
Assemble enchiladas: Spray Pam and then spread a thin layer of sauce into a 9”-x-13” baking pan. Spoon shrimp mixture into the middle of a tortilla then sprinkle with cheese. Roll tortilla and place seam side down in baking dish. Repeat with remaining tortillas. Pour sauce over enchiladas then top with remaining cheese. Bake until cheese is melted and sauce is bubbly, 20-25 minutes. Serve with salsa or pico de gallo.