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Preheat oven to 400 degrees. Spray a 9 x 13 baking dish with cooking spray and set aside.
Melt the butter in a large skillet. Add the onions and cook until translucent, 3 to 5 minutes.
Add the garlic and cook for one minute.
Add the crab meat, shrimp, cumin, chili powder, and pepper, stir to combine. Cook just until the shrimp starts to turn pink.
Stir in one cup of grated cheese and 1/4 cup of cilantro, remove from heat.
Divide seafood mixture between the tortillas, placing it in the center of each one.
Roll up each enchilada and place it seam side down in prepared baking dish, set aside.
Melt the butter in a saucepan. Whisk in the flour and simmer for one to two minutes.
Stir in the milk, sour cream, jalapeno, and pepper.
When the sauce starts to thicken, add one cup of shredded cheese and stir until melted and smooth.
Pour the creamy sauce over the enchiladas. Sprinkle with remaining cheese and bake for 15 to 20 minutes, until sauce is bubbly and the cheese is melted.
Remove from oven and garnish with crumbled queso fresco and remaining cilantro and serve.