How to make it

  • Heat an ungreased medium skillet over medium heat and soften tortillas one at a time for 15 seconds per side.
  • Preheat oven to 350F and spray a 13x9 baking dish with Pam or some other nonstick cooking spray.
  • Combine 3 cups of the cheese, the crabmeat, shrimp, onion, most of the Old bay (leave about 1/2 to 1 teaspoon to add to the salsa), and the 1/2 teaspoon cumin in a medium bowl and mix well.
  • Spoon a 1/4 cup of the mixture on each tortilla.
  • Fold the sides of the tortillas and then roll to enclose all the filling.
  • Arrange seam side down in the baking dish.
  • Heat butter in a medium saucepan over med-high heat.
  • Add flour and mix well.
  • Stir in chicken broth gradually and cook stirring continually until sauce thickens.
  • Add sour cream and mix well.
  • Remove from heat and stir in the bell peppers and then spread over the enchiladas.
  • Bake until bubbly - about 30 minutes or so.
  • Take remaining Old Bay seasoning and mix it well with the tomatillo salsa, then pour it over the top of the enchiladas.
  • Sprinkle with the remaining 1 cup of cheese and bake for another 5 minutes or until the cheese has melted, remove from oven and serve!

Reviews & Comments 3

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    " It was excellent "
    greekgirrrl ate it and said...
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  • linebb956 11 years ago
    This is like what they serve at one of my favorite restaurants here..."The Blue Shell", I will be making these soon! Thanks...
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  • krumkake 11 years ago
    I like green salsas, and I like white enchilada sauces (and I can't resist seafood) - this is a no-brainer...I'll be making this one.
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