Creamy Shrimp & Crab Enchiladas

SAUCE
Melt butter in skillet over low heat. Once butter is completely melted, add flour and whisk until completely blended. Slowly stir in chicken broth and continue whisking until no lumps. Whisk in 1/2 of the cream cheese and pepper (to taste) and continue stirring until cream cheese has melted and blended. Turn off heat and set aside to cool.

FILLING
In a medium bowl, combine remaining cream cheese and chile peppers. Mix so that the peppers are evenly distributed. Set aside.

Heat oil in skillet over medium heat. Once oil is hot, add chopped onion and cook until transparent. Add shrimp and coriander cooking until barely opaque, 1 minute. Do not overcook! Combine with cream cheese mixture. Add crab and mix until evenly blended. Add salt to taste.

ASSEMBLE ENCHILADAS
Preheat oven to 350 degrees.

Pour half of sauce on the bottom of baking dish and spread evenly. 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. Roll tortilla and lay seam side down on baking dish. Repeat with each tortilla. Once all enchiladas are made, pour remaining sauce on top spreading evenly across all enchiladas. Top with remaining cheese, cover with foil and bake for 20 minutes. Remove from oven and let it cool before serving.

Enjoy this SARAPLICIOUS! dish.