Creamy Crab and Shrimp Enchiladas From Scratch

INGREDIENTS

16 oz

can seasoned black beans (drained and rinsed)

6 oz

can lump white crab meat (drained)

2 cups

frozen, fully-cooked salad shrimp ( (no need to thaw))

1/2 cup

green salsa (divided)

1 1/2 cups

shredded Mexican blend cheese (divided)

1/2 cup

sour cream (I use reduced fat)

2 tbsp

butter

2 tbsp

flour

1/2 tsp

chili powder

1/4 tsp

ground cumin

kosher salt

1 1/2 cups

chicken broth

1/4 cup

half and half (or substitute sour cream)

corn or flour tortillas (I prefer corn/whole wheat blend)

finely shredded cabbage (optional)

cilantro for garnish (optional)