Creamy Crab and Shrimp Enchiladas From Scratch | The Weary Chef

Name: Creamy Crab and Shrimp Enchiladas From Scratch | The Weary Chef
Ingredients: 6 oz. can seasoned black beans, drained and rinsed; 6 oz. can lump white crab meat, drained; 2 c. frozen, fully-cooked salad shrimp (no need to thaw); ½ c. salsa verde (green salsa), divided; 1-1/2 c. shredded Mexican blend cheese, divided; ½ c. sour cream (I use reduced fat); 2 tbsp. butter; 2 tbsp. flour; ½ tsp. chili powder; ¼ tsp. ground cumin; pinch of kosher salt; 1-1/2 c. chicken broth; ¼ c. half and half (or substitute sour cream); 8 corn or flour tortillas (I prefer corn/whole wheat blend); finely shredded cabbage, optional; cilantro for garnish, optional

Creamy Crab and Shrimp Enchiladas From Scratch | The Weary Chef was pinched from <a href="http://wearychef.com/crab-and-shrimp-enchiladas/" target="_blank">wearychef.com.</a>

INGREDIENTS

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6 oz. can seasoned black beans, drained and rinsed

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6 oz. can lump white crab meat, drained

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2 c. frozen, fully-cooked salad shrimp (no need to thaw)

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½ c. salsa verde (green salsa), divided

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1-1/2 c. shredded Mexican blend cheese, divided

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½ c. sour cream (I use reduced fat)

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2 tbsp. butter

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2 tbsp. flour

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½ tsp. chili powder

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¼ tsp. ground cumin

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pinch of kosher salt

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1-1/2 c. chicken broth

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¼ c. half and half (or substitute sour cream)

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8 corn or flour tortillas (I prefer corn/whole wheat blend)

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finely shredded cabbage, optional

•

cilantro for garnish, optional

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