Shrimp And Crab Enchiladas With Jalapeno Cream Sauce

If you are a fan of Mexican cuisine, then you are no stranger to the deliciousness of enchiladas. With this recipe, you can take your love for the classic dish to the next level by adding shrimp and crab to the mix! The combination of seafood and the spiciness of jalapenos is sure to excite your taste buds. The dish is easy to make and is perfect for serving to guests at any dinner party or just as a weeknight meal.

Ingredients:

½ pound of cooked and peeled shrimp
½ pound of cooked and shredded crab meat
1 small onion, chopped
2 garlic cloves, minced
8-10 flour tortillas
2 cups of shredded Monterey Jack cheese
1 can of green chilies, diced
1 cup of sour cream
1 cup of heavy whipping cream
2 tablespoons of butter
3 tablespoons of all-purpose flour
1 tablespoon of fresh lime juice
1 tablespoon of oil
Salt and pepper to taste

Directions:

Preheat your oven to 350°F.
Heat a large skillet over medium heat and add the oil. Once hot, add the chopped onion to the skillet and let it cook until it becomes translucent. Add the minced garlic and cook for 1 more minute.
Now, add the cooked and peeled shrimp and shredded crab meat to the skillet. Season with salt and pepper to taste. Cook for 2-3 minutes or until the shrimp is pink and the crab meat is heated through. Add fresh lime juice and set aside.
In a small saucepan, melt butter over medium heat.
Add flour to the melted butter and whisk constantly until the mixture turns light brown.
Slowly pour in the heavy whipping cream while whisking vigorously to prevent lumps from forming.
Add the sour cream, green chilies, and jalapenos, and continue whisking until everything is well combined.
Remove the saucepan from heat and set aside.
To assemble the enchiladas, place a tortilla on a flat surface and spread a spoonful of the jalapeno cream sauce over it.
Add a spoonful of the shrimp and crab mixture and sprinkle some shredded Monterey Jack cheese on top.
Roll up the tortilla tightly and place it seam-side down in a greased baking dish. Repeat with the rest of the tortillas and filling.
Pour the remaining jalapeno cream sauce over the enchiladas and sprinkle some extra shredded cheese on top.
Cover the baking dish with aluminum foil and bake for 20-25 minutes or until the cheese has melted and the enchiladas are hot and bubbly.
Serve hot and garnish with fresh cilantro if desired.

Meta Description:

Spice up your enchiladas with this delicious recipe that combines shrimp, crab, and jalapeno cream sauce. Perfect for any dinner party or weeknight meal, this dish is easy to make and sure to impress!