Crab Enchiladas with Creamy White Sauce (Girls Gone Grillin’ Style)

Crab Enchiladas with Creamy White Sauce (Girls Gone Grillin’ Style)

Rich, creamy, and packed with flavor—this is next-level comfort food with a coastal twist Ingredients

Filling

• 1 lb lump crab meat (drained, shells removed)
• 8 oz cream cheese (softened)
• 1/2 cup sour cream
• 1 cup shredded Monterey Jack cheese
• 1/4 cup green onions (chopped)
• 1 tbsp lime juice
• 1–2 tsp Girls Gone Grillin’ Sassy Seafood seasoning
• 1/2 tsp garlic powder

Enchiladas

• 8–10 flour tortillas
• 1 cup shredded cheese (for topping)
• Creamy White Sauce
• 3 tbsp butter
• 3 tbsp flour
• 2 cups milk (or half & half for richer sauce)
• 1/2 cup sour cream
• 1/2 cup shredded Monterey Jack
• 1 tsp Sassy Seafood seasoning
• Salt & pepper to taste

Instructions

1. Make the Filling

Mix together:

Cream cheese

Sour cream

Crab

Cheese

Green onions

Lime juice

Sassy Seafood seasoning + garlic

Keep it chunky—don’t overmix the crab.

2. Roll the Enchiladas

Spoon filling into tortillas

Roll and place seam-side down in a greased baking dish

3. Make the Sauce

Melt butter in a pan

Whisk in flour → cook 1–2 minutes

Slowly add milk, whisking until smooth

Stir in sour cream, cheese, and seasoning

Cook until thick and creamy

4. Assemble & Bake

Pour sauce over enchiladas

Top with extra cheese

Bake at 375°F for 20–25 minutes until bubbly