Ingredients:

  • 1 lb medium shrimp, peeled, deveined, and roughly chopped
  • 8 oz lump crab meat, shredded
  • 1 small white onion, finely diced
  • 2 cloves garlic, minced
  • 1 bell pepper, finely diced
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1 tbsp lime juice
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken or seafood stock
  • 1 cup full-fat sour cream
  • 4 oz diced green chiles
  • 2 cups Monterey Jack cheese, freshly shredded
  • 12 corn tortillas (6-inch)
  • 2 tbsp neutral oil
  • Salt and black pepper to taste

Instructions:

  1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the diced onion and bell pepper, sautéing for about 4 minutes until the onions are translucent and the peppers softened. Toss in the chopped shrimp, garlic, cumin, and smoked paprika. Cook for just 2-3 minutes until the shrimp turns pink and opaque. Do not overcook them here; they still have to spend time in the oven! Remove from heat, stir in the lime juice and the shredded crab meat. Season with salt and pepper, then set this aside in a bowl.
  2. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in stock until smooth. Simmer until thickened. Remove from heat and whisk in sour cream, green chiles, and 1/2 cup of Monterey Jack cheese until melted.
  3. In a small skillet, lightly fry each corn tortilla in a small amount of oil for 5 seconds per side until pliable. This creates a moisture barrier to prevent sogginess.
  4. Preheat oven to 350°F (175°C). Spread a thin layer of sauce in a 9x13 inch baking dish. Fill each tortilla with the seafood mixture, roll tightly, and place seam-side down in the dish.
  5. Pour the remaining creamy sauce over the enchiladas and sprinkle with the remaining Monterey Jack cheese. Bake for 20-25 minutes until the sauce is bubbly and cheese is melted.