-
1
SAUCE Melt butter in skillet over low heat.
-
2
Once butter is completely melted, add flour and whisk until completely blended.
-
3
Slowly stir in chicken broth and continue whisking until no lumps.
-
4
Whisk in 1/2 of the cream cheese and pepper (to taste) and continue stirring until cream cheese has melted and blended.
-
5
Turn off heat and set aside to cool.
-
6
FILLING In a medium bowl, combine remaining cream cheese and chile peppers.
-
7
Mix so that the peppers are evenly distributed.
-
8
Set aside.
-
9
Heat oil in skillet over medium heat.
-
10
Once oil is hot, add chopped onion and cook until transparent.
-
11
Add shrimp and coriander cooking until barely opaque, 1 minute.
-
12
Do not overcook!
-
13
Combine with cream cheese mixture.
-
14
Add crab and mix until evenly blended.
-
15
Add salt to taste.
-
16
ASSEMBLE ENCHILADAS Preheat oven to 350 degrees.
-
17
Pour half of sauce on the bottom of baking dish and spread evenly.
-
18
Assemble enchiladas by adding 2 generous teaspoons of shrimp and crab mixture horizontally in the center of tortilla then add cheese on top of mixture.
-
19
Roll tortilla and lay seam side down on baking dish.
-
20
Repeat with each tortilla.
-
21
Once all enchiladas are made, pour remaining sauce on top spreading evenly across all enchiladas.
-
22
Top with remaining cheese, cover with foil and bake for 20 minutes.
-
23
Remove from oven and let it cool before serving.
-
24
Enjoy this SARAPLICIOUS!
-
25
dish.
