Creamy Crab and Shrimp Enchiladas 16 oz. can seasoned black beans 6 oz. can lump white crab meat, drained 2 c. frozen, fully-cooked salad shrimp ½ c. salsa verde, divided 1-1/2 c. shredded Mexican blend cheese, divided ½ c. sour cream 2 tbsp. butter 2 tbsp. flour ½ tsp. chili powder ¼ tsp. ground cumin pinch of kosher salt 1-1/2 c. chicken broth ¼ c. half and half 8 corn or flour tortillas finely shredded cabbage, optional cilantro for garnish, optional
