Creamy Crab and Shrimp Enchiladas

Name: Creamy Crab and Shrimp Enchiladas
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 1 tbsp Butter; 1.5 tsp Dried Parsley; 6 whole Flour Tortilla; 0.5 tsp Garlic Salt; 1 cup Half & Half; 0.5 lb Lump Crabmeat; 1 whole Onion; 8 oz Shredded Cheese; 0.25 lb Shrimp; 0.5 cup Sour Cream

Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽Mexican High-Protein 💪Comfort-Food Pescatarian 🐟

Creamy Crab and Shrimp Enchiladas wrap tender shrimp and sweet crab in soft tortillas with gooey Colby cheese, all smothered in a tangy sour cream and half-and-half sauce. Each bite is rich, buttery, and pleasantly garlicky with a hint of parsley. Serve for a cozy weekend dinner or a special seafood night when you want something comforting yet a little indulgent.

Prep20 mins
Cook40 mins
Serves6
DifficultyMedium

1

Preheat the oven to 350 degrees F (175 degrees C).
2

Make the filling: Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring, until translucent, about 5 minutes. Take the skillet off the heat. Stir in the crabmeat, shrimp, and 1/2 of the Colby cheese.
3

Spoon a large amount of filling across the center of each tortilla, then roll the tortillas around the filling. Arrange the enchiladas, seam-side down, in a 9x13-inch baking dish.
4

Make the sauce: In a saucepan over medium-low heat, warm the half-and-half, sour cream, melted butter, parsley, and garlic salt, stirring often, until lukewarm and smoothly combined. Pour the sauce over the enchiladas, then sprinkle the remaining cheese on top.
5

Bake in the preheated oven until the crab and shrimp are cooked and the cheese is melted, about 30 minutes.