Seafood Enchiladas
Seafood Enchiladas are a fresh and cozy dinner that feels a little special without being complicated. Tender shrimp and sweet lump crab are wrapped in soft tortillas, smothered in a creamy salsa verde sauce and baked until bubbly and golden. This is the kind of dinner that works for a casual weeknight but feels fancy enough for company.
If you are looking for something different to serve for Christmas dinner this year, these shrimp and crab enchiladas are the perfect addition to our Mexican Fiesta Menu that is perfect for a crowd.
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Why You Will Love This Recipe
- Great for entertaining or a holiday dinner.
- Perfect balance of creamy sauce and fresh toppings.
- Easy to feed a crowd.
Seafood Enchiladas Ingredients
- Butter
- Onion
- Minced garlic
- Shrimp
- Lump crab (we used crab legs)
- Monterey jack cheese
- Cilantro
- All purpose flour
- Jalapeno
- Ground cumin
- Sour cream
- Milk
- Salsa verde
- Flour tortillas
- Pico de gallo
How to Make Seafood Enchiladas
- Melt 2 tablespoons butter in a skillet over medium heat. Add onion and garlic and cook until softened. Pour into a large mixing bowl and set aside.
- In the same skillet, melt 1/4 cup butter, add flour and whisk, cooking 1-2 minutes. Add diced jalapeno and cumin, whisking to combine. Cook for another minute.
- Whisk in sour cream, milk and salsa verde. Cook, whisking until smooth and thickened. Remove from heat and set aside.
- Peel, devein and chop the shrimp.
- Add chopped shrimp, crab, cilantro and 2 cups of shredded cheese to the bowl of onions and garlic. Mix well.
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- Spoon filling into flour tortillas and roll tightly.
- Place enchiladas seam side down in a large baking dish. Pour sauce over the top.
- Sprinkle with cheese.
- Bake at 375° until bubbly and lightly golden.
- Garnish with cilantro.
- Top with pico de gallo before serving.
Seafood Enchiladas are rich, creamy and bursting with flavor in every bite. They are perfect for family dinners, casual gatherings or when you just want something a little different for dinner. Serve them with Spanish rice, Mexican corn or a simple salad for a meal everyone will ask for again.
Have you tried this Seafood Enchiladas recipe? Leave a comment and star rating to let us know how they turned out.
Seafood Enchiladas
Ingredients
- 2 tablespoons butter
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 pound raw shrimp thawed, peeled, deveined, chopped
- ½ pound lump crab 6 oz can will also work
- 12 ounces monterey jack cheese shredded – divided use
- ½ cup fresh cilantro chopped
- 12 medium size flour tortillas
Enchilada Sauce
- ¼ cup butter
- ¼ cup all purpose flour
- 1 tablespoon jalapeno diced
- 1 teaspoon ground cumin
- 1 cup milk
- ½ cup sour cream
- ⅔ cup salsa verde
- pico de gallo optional for serving
Instructions
- Preheat oven to 375°.
- Melt 2 tablespoons butter in a skillet over medium heat. Add onion and garlic and cook until softened. Pour into a large mixing bowl and set aside.
- In the same skillet, melt 1/4 cup butter, add flour and whisk, cooking 1-2 minutes. Add diced jalapeno and cumin, whisking to combine. Cook for another minute.
- Whisk in sour cream, milk and salsa verde. Cook, whisking until smooth and thickened. Remove from heat and set aside.
- Peel, devein and chop the shrimp.
- Add chopped shrimp, crab, cilantro and 2 cups of shredded cheese to the bowl of onions and garlic. Mix well.
- Spoon filling into flour tortillas and roll tightly.
- Place enchiladas seam side down in a large baking dish. Pour sauce over the top and sprinkle with remaining cheese.
- Bake at 375° for 30- 35 minutes until bubbly and lightly golden.
- Top with pico de gallo before serving.
Notes
Nutrition
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