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Indulge in the savory delight of shrimp and crab enchiladas with a creamy jalapeno sauce that adds a spicy kick to every bite. This dish combines the richness of seafood with the bold flavors of jalapenos and spices, all wrapped in warm flour tortillas and baked to perfection.

Ingredients: 1 lb shrimp, peeled and deveined. 1 lb crab meat. 12 flour tortillas. 2 cups shredded Monterey Jack cheese. 1 cup diced tomatoes. 1/2 cup chopped cilantro. 1/2 cup diced onion. 1/4 cup diced jalapenos. 1 cup heavy cream. 1/4 cup chicken broth. 2 tablespoons butter. 2 tablespoons all-purpose flour. 1 teaspoon garlic powder. 1 teaspoon cumin. Salt and pepper to taste.

Instructions: Warm the oven up to 175F 350C. Melt the butter in a pan over medium-low heat. Put in the flour and stir to make a roux. Cook for two minutes. To make it smooth, slowly whisk in the heavy cream and chicken broth. Spice it up with cumin, salt, and pepper. After about 5 minutes, the sauce should get thicker. In a different pan, cook the shrimp for about 3 minutes, or until they turn pink and opaque. Take out of the pan and cut into small pieces. Put the crab meat in the same pan and cook it until it's hot. Add diced tomatoes, cilantro, onion, jalapenos, and 1 cup of shredded cheese to a bowl. Put some of the seafood mix on each tortilla, and then roll them up. Put it in a greased baking dish seam side down. Cover the enchiladas with the jalapeo cream sauce and top with the rest of the cheese. After the oven is hot, bake for 20 to 25 minutes, or until the cheese melts and bubbles. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 25 minutes

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