Seafood Enchiladas

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Ingredients

• 12 (6-inch) flour tortillas
• 4 cups shredded Monterey Jack cheese (about 16 ounces), divided
• 2 cups flaked crabmeat
• 20 cooked medium shrimp, cut into halves
• 1 medium onion, chopped (about 1 cup)
• 4 tablespoons butter, melted
• 1/4 cup all-purpose flour
• 2 3/4 cups chicken broth
• 1 cup sour cream
• 1 cup finely chopped green bell pepper
• 1 1/4 cups tomatillo salsa

Directions

• 1
  Heat an ungreased medium skillet over medium heat. Soften tortillas in the hot skillet one at a time for 15 seconds per side.
• 2
  Preheat oven to 350°F. Spray a 13 × 9-inch baking dish with nonstick cooking spray.
• 3
  Combine 3 cups cheese, the crabmeat, shrimp and onion in a medium bowl and mix well. Spoon about 1/4 cup of the seafood mixture onto each tortilla. Roll to enclose the filling. Arrange seam side down in the prepared baking dish.
• 4
  Heat butter in a medium saucepan over medium-high heat. Add flour; mix well. Stir in broth gradually. Cook, stirring continually, until sauce has thickened. Add sour cream and mix well. Remove from heat. Stir in bell pepper. Spoon over enchiladas.
• 5
  Bake until bubbly, about 30 minutes. Sprinkle with remaining cheese. Pour salsa over top. Bake until cheese melts, about 5 minutes.