Step 1

Preheat the oven to 400 degrees F.

Step 2

Heat a medium sized saute pan over medium high heat. Drizzle the olive oil into the pan and add garlic and shrimp.

Step 3

Saute for 2 minutes then add crab, parsley, salt and pepper.

Step 4

Saute for 3 more minutes and remove from heat. Stir in 1/2 cup of pepper jack cheese and set aside.

Step 5

In a medium size saucepan, melt the butter over medium heat. Once butter is melted, add the flour. Cook for one minute stirring constantly until mixture is combined.

Step 6

Add the milk, sour cream, jalapeno, garlic and salt. Whisk the mixture together and heat for 2-3 minutes until it starts to thicken. Remove from heat.

Step 7

Add 1/4 cup sauce to the bottom of a 9x13 baking dish and spread to cover the bottom.

Step 8

Place shrimp and crab mixture across each tortilla and roll up. Place seam side down in the baking dish. Repeat until finished.

Step 9

Pour remaining sauce over the top of the enchiladas, spread to cover if needed, then sprinkle 1/2 cup pepper jack cheese over the top.

Step 10

Bake for 15-20 minutes until sauce is bubbly and cheese is melted.

Step 11

Serve with green onions sprinkled on top.