Preheat the oven to 375°F (190°C).

In a large bowl, combine shrimp, lump crab meat, Monterey Jack cheese, queso blanco, sour cream, green onions, red bell pepper, garlic powder, smoked paprika, salt, and black pepper.

Lay out flour tortillas and spread the seafood mixture onto each tortilla, leaving about an inch on the edges.

Roll the tortilla tightly, tucking in the sides, and place seam-side down in a greased baking dish.

Optional: Drizzle more queso blanco on top of the assembled rolls.

Bake for 20-25 minutes until heated through and golden on top.

Let cool for a few minutes before slicing into bite-sized pieces for serving.