Creamy Crab and Shrimp Enchiladas From Scratch - The Weary Chef

Ingredients

• 16 oz. can seasoned black beans drained and rinsed
• 6 oz. can lump white crab meat drained
• 2 c. frozen, fully-cooked salad shrimp (no need to thaw)
• 1/2 c. green salsa divided
• 1-1/2 c. shredded Mexican blend cheese divided
• 1/2 c. sour cream I use reduced fat
• 2 tbsp. butter
• 2 tbsp. flour
• 1/2 tsp. chili powder
• 1/4 tsp. ground cumin
• pinch kosher salt
• 1-1/2 c. chicken broth
• 1/4 c. half and half or substitute sour cream
• 8 corn or flour tortillas I prefer corn/whole wheat blend
• finely shredded cabbage optional
• cilantro for garnish optional