We love enchiladas with shredded chicken, but lately I’ve been “classing” them up by making them with shrimp and crab topped with a homemade sour cream white sauce…oh it’s incredible to say the least! Due to too much adulting lately and super long days (thank you teething!), I missed getting this up in time for Cinco de Mayo. Thank goodness enchiladas taste great the other 364 days of the year too!
I buy uncooked shrimp (approximately 1.5lbs) and two cans of Geisha Fancy Crab Meat (it’s in the aisle where canned tuna is). I remove the tails of the shrimp and cook them with some butter and taco seasoning. Once they are done, I chop them up into smaller pieces so they’re easier to eat and it ensures you get shrimp in every bite. I use Jack cheese for the inside and to top it all off. Bake at 350 for 25-30 minutes.
- 1 4oz can Chillies, green
- 2 cups Chicken broth
- 3 tbsp Flour
- 3 tbsp Butter
- 1 cup Sour cream
- Melt butter in a pot. Add flour and whisk until combined. Slowly incorporate chicken broth, 1/4 cup at a time, constantly whisking. Once all of the chicken broth has been added, remove from heat and add chillies and sour cream. Whisk to combine.