2 tablespoons unsalted butter
1 cup onion, finely diced
2 teaspoons garlic, minced
1 pound shrimp, peeled, deveined, tail off, uncooked
1 1/2 cups imitation crab, drained
1/2 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon black pepper
1 cup Monterey Jack cheese, shredded
1/4 cup cilantro, chopped
8 large (8-inch) flour tortillas
Creamy Sauce:
4 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk (can use 2%)
1/2 cup sour cream
1/4 teaspoon ground white pepper
1 teaspoon jalapeno pepper, seeded and diced
1/4 teaspoon cumin
1 cup Monterey Jack cheese, shredded
Topping:
1/2 cup Monterey Jack cheese, shredded
1/4 cup cilantro
1/4 cup tomatoes, diced
1/4 cup sour cream
Preheat oven to 400°F and prepare a 9x13-inch baking dish by spraying it with nonstick spray. Seafood Filling: In a large skillet over medium heat, melt the butter. Add the onions, cooking for 3-5 minutes, or until translucent. Add the garlic and cook for one minute, or until fragrant. Stir in the shrimp, imitation crab, cumin, chili powder, and pepper until combined. Cook until the shrimp turns pink. Add the shredded cheese and cilantro. Remove from heat. Equally divide the seafood mixture between the 8 tortillas, rolling them up and placing them seam-side down in the prepared baking dish. Set aside as you prepare the creamy sauce. Creamy Sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour. Simmer for 1-2 minutes. Add the milk, sour cream, jalapeno, white pepper, and cumin. Stir until the sauce starts to thicken. Remove from heat and add the shredded cheese, stirring until melted. Assembly: Pour the sauce over the rolled tortillas. Sprinkle with 1/2 cup of shredded cheese and bake for 15-20 minutes, or until bubbly. Top with cilantro, diced tomatoes, and sour cream (optional).