Seafood Enchiladas

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Creamy Seafood Enchiladas made with shrimp, crab, salsa verde and melty cheese. An easy baked dinner that feels special but is simple to make.

Prep Time20

Cook Time35

Course: Main Dishes

Cuisine: Mexican

Keyword: crab enchiladas, Shrimp enchiladas

Servings:

Calories: 687kcal

Author: Milisa

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

Pan Size: I used a 9 x 13 pan for 8 of the enchiladas and a pie dish for the remaining 4. An 11 x 13 baking dish will also work or two 9 x 9 pans.

Variations: Use imitation crab or any other seafood you prefer to the filling.

Storage: Store leftovers in an airtight container in the refrigerator for 2-3 days.

Reheat: Wrap in aluminum foil and cook in 350° oven or toaster oven for 15-18 minutes. Alternately, cook in a covered, non-stick skillet over low heat until heated through.

Nutrition