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Shrimp and crab filled enchiladas
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Shrimp and Crab Pesto Enchiladas

Cheesy enchiladas stuffed with chunks of crab meat, shrimp, fresh basil and Monterey jack cheese and covered in a creamy pesto b├ęchamel sauce.
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Author Gerry Speirs

Ingredients

For The Pesto Sauce

  • 5 tablespoons butter
  • 5 tablespoons all purpose flour
  • 2 1/2 cups milk
  • 5 tablespoons pesto

For The Filling

  • 16 ounces crab claw meat
  • 3 cups cooked shrimp thawed if frozen and halved
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cracked black pepper
  • 2 1/2 cups shredded monterey jack cheese
  • 7 inch soft tortillas 8
  • 2 cups Gruyere cheese grated

Instructions

  • Preheat the oven to 375 degrees. Have ready a 13 x 9 inch oven proof dish.
  • Melt the butter in a large pan.
  • Add the flour to the melted butter and whisk over a medium heat for about 5 minutes, not stopping.
  • Gradually add the milk to the pan whisking well after each addition making sure the sauce stays smooth and lump free.
  • Once all of the milk has been added, cook for a further 5-8 minutes still whisking and keeping smooth.
  • Finally add the pesto and stir through. Keep the sauce warm on a very low heat while you make the enchiladas. If it gets too thick, add a few drops of milk to loosen it up again. It should be pourable like a thick soup.
  • In a bowl, combine the crab meat, shrimp, basil, salt, pepper and monterey jack cheese. Mix well.
  • Lay out the tortillas and divide the filling evenly among them.
  • Make sure the filling is in a line on each tortilla and start to roll them up tightly.
  • Pour a half cup of the sauce into the bottom of the dish and spread it out.
  • Place each filled tortilla into the dish until full. If there is any filling extra just stuff it between the sides of the tortilla and dish.
  • Pour the pesto sauce over the filled tortillas. Sprinkle the Gruyere cheese evenly over the sauce.
  • Bake in the oven for 30 minutes. After 30 minutes, increase the oven temperature to 400 degrees and bake for a further 10 minutes and the top is golden brown and bubbling.
  • Let cool for 10 minutes before serving.