What is the best creamy white sauce for seafood enchiladas?

[Laura420]

Hey guys... I have a luncheon planned and for the main course I want to serve "Seafood Enchiladas".

I am going to stuff the enchiladas with small bay scallops, shrimp and some crab meat. I have the filling figured out, spices and all, but I am having an issue with the sauce.

I want to do a creamy white sauce, not thin but not "alfreado" either. I thought I could start with either half and half or heavy cream, some butter and incorporate some cheese, such as jack or a white cheddar, and some green onion for color...

I have searched online and most "sauces" contain sour cream... however, I am worried about that since sour cream tends to curdle at high temps. I am going to bake the enchiladas off for about 20 minutes or so, so I need the sauce to hold and not break in the oven...

anyone have a suggestion?

 

[Grandmarita]

I've used a dill mixture with sour cream and mayo on fish that I broil and it is fine.
If you keep the temps to 350 I would think you would be fine. That would be the
temp. for macaroni and cheese. Let us know what you try and how it works. Your
ingredients sound wonderful.

 

[Admin Greg]

One option could be to make a roux with flour and butter, then slowly add in the half and half or heavy cream to create a creamy base. You can then add in the cheese and green onions, and adjust the consistency by adding more cream if needed. This will help prevent the sauce from curdling in the oven. Another option could be to use a combination of cream cheese and heavy cream or half and half, as the cream cheese will help thicken and stabilize the sauce. You can also add in some spices like cumin or chili powder for a Mexican flair.