Shrimp and Crab Pesto Enchiladas
Rich and creamy enchiladas stuffed with crab and shrimp and covered in a pesto béchamel sauce. This is easy to make and great for a crowd of hungry bellies.
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Cooking tools:
- Saucepan
- Whisk
- Stove
- Oven
- Baking dish
- Measuring cup
Ingredients
- 5 tablespoons butter
- 5 tablespoons all purpose flour
- 2 1/2 cups milk
- 5 tablespoons pesto
- 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)
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