Ingredients
Seafood Filling
- 2 tablespoons unsalted butter
- 1 cup onion, finely diced
- 2 teaspoons garlic, minced
- 1 pound shrimp, peeled, deveined, tail off, uncooked
- 1 1/2 cups imitation crab, drained
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1 cup Monterey Jack cheese, shredded
- 1/4 cup cilantro, chopped
- 8 large (8-inch) flour tortillas
Creamy Sauce
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk (can use 2%)
- 1/2 cup sour cream
- 1/4 teaspoon ground white pepper
- 1 teaspoon jalapeno pepper, seeded and diced
- 1/4 teaspoon cumin
- 1 cup Monterey Jack cheese, shredded
Topping
- 1/2 cup Monterey Jack cheese, shredded
- 1/4 cup cilantro
- 1/4 cup tomatoes, diced
- 1/4 cup sour cream
Instructions
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Preheat oven to 400°F and prepare a 9×13-inch baking dish by spraying it with nonstick spray.
Seafood Filling
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In a large skillet over medium heat, melt the butter.
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Add the onions, cooking for 3-5 minutes, or until translucent.
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Add the garlic and cook for one minute, or until fragrant.
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Stir in the shrimp, imitation crab, cumin, chili powder, and pepper until combined. Cook until the shrimp turns pink.
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Add the shredded cheese and cilantro. Remove from heat.
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Equally divide the seafood mixture between the 8 tortillas, rolling them up and placing them seam-side down in the prepared baking dish. Set aside as you prepare the creamy sauce.
Creamy Sauce
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In a saucepan over medium heat, melt the butter.
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Whisk in the flour. Simmer for 1-2 minutes.
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Add the milk, sour cream, jalapeno, white pepper, and cumin. Stir until the sauce starts to thicken.
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Remove from heat and add the shredded cheese, stirring until melted.
Assembly
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Pour the sauce over the rolled tortillas. Sprinkle with 1/2 cup of shredded cheese and bake for 15-20 minutes, or until bubbly.
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Top with cilantro, diced tomatoes, and sour cream (optional).
