Are you tired of the same old chicken enchiladas? This seafood enchiladas recipe will completely change your dinner game! Picture tender shrimp and crab wrapped in soft tortillas, smothered in a rich, creamy sauce that makes your taste buds dance. I've been perfecting this seafood enchiladas recipe for years, and it never fails to impress my family and guests.
What makes this seafood enchiladas recipe so special is how it combines fresh ocean flavors with traditional Mexican spices. The secret lies in the perfect balance of seafood, cheese, and that incredible cream sauce that ties everything together. Trust me, once you try this seafood enchiladas recipe, you'll never look at regular enchiladas the same way again.
Why This Seafood Enchiladas Recipe Will Become Your New Favorite
This isn't just another seafood dish; it's a celebration of coastal Mexican cuisine at its finest. The beauty of this seafood enchiladas recipe lies in its versatility and the way it transforms simple ingredients into something extraordinary. Unlike traditional beef or chicken enchiladas, seafood brings a lighter yet more sophisticated flavor profile that pairs beautifully with the creamy cheese sauce.
The best part about this seafood enchiladas recipe is how it accommodates different seafood combinations. Whether you're using fresh shrimp, crab, or even leftover fish, the results are consistently amazing. This recipe has become my go-to for special occasions because it feels fancy but doesn't require professional chef skills to execute perfectly.
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Ingredients
For the Seafood Filling:
- Medium shrimp, peeled and deveined
- Cooked crab meat, flaked
- Olive oil
- Medium onion, finely diced
- Garlic cloves, minced
- Bell pepper, diced
- Cumin
- Chili powder
- Salt and pepper
For the Cream Sauce:
- Butter
- All-purpose flour
- Whole milk
- Heavy cream
- Shredded Monterey Jack cheese
- Shredded cheddar cheese
- Diced jalapeño (optional)
- Salt and white pepper
For Assembly:
- Lime wedges for serving
- Corn or flour tortillas
- Shredded cheese for topping
- Fresh cilantro for garnish
See recipe card for quantities.
Instructions
Prepare the Seafood Filling
- Heat olive oil in a large skillet over medium-high heat.
- Add diced onion and cook until translucent, about 3-4 minutes.
- Add minced garlic and bell pepper, cook for another 2 minutes.
- Season shrimp with cumin, chili powder, salt, and pepper.
- Add shrimp to the skillet and cook until pink and cooked through, about 3-4 minutes per side.
- Gently fold in the crab meat and cook for 1-2 minutes just to heat through.
- Remove from heat and set aside to cool slightly.
Make the Creamy Cheese Sauce
- In a medium saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1-2 minutes to create a roux.
- Gradually add milk and cream, whisking constantly to prevent lumps.
- Bring to a gentle simmer and cook until thickened, about 5-7 minutes.
- Remove from heat and gradually add both cheeses, stirring until melted.
- Season with salt, white pepper, and add jalapeño if using.
- Keep sauce warm and set aside.
Assemble the Enchiladas
- Preheat oven to 375°F (190°C).
- Warm tortillas in microwave or on a dry skillet to make them pliable.
- Spread about ½ cup of cheese sauce in the bottom of a 9x13 inch baking dish.
- Place about ⅓ cup of seafood filling in the center of each tortilla.
- Roll tightly and place seam-side down in the prepared baking dish.
- Pour remaining cheese sauce over the enchiladas.
- Sprinkle with additional shredded cheese.
Bake to Perfection
- Garnish with fresh cilantro and serve with lime wedges.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
- Let rest for 5 minutes before serving.
- Step 1: Prepare the Seafood Filling
Sauté shrimp, crab, and veggies with spices for the rich filling.
- Step 2: Make the Creamy Cheese Sauce
Simmer roux, add milk and cheese until smooth and creamy.
- Step 3: Assemble the Enchiladas
Fill tortillas, roll, and place them seam-down in a baking dish.
- Step 4: Bake to Perfection
Bake covered, then uncovered until bubbly and golden.
Expert Cooking Tips
Selecting the Best Seafood
- Choose fresh or properly thawed seafood for the best texture. Shrimp should be firm and smell like the ocean, not fishy. When buying crab meat, opt for lump or jumbo lump for better texture and flavor.
Tortilla Preparation
- Warming tortillas is crucial for this seafood enchiladas recipe. Cold tortillas crack when rolled, so take the extra minute to warm them properly. You can wrap them in damp paper towels and microwave for 30 seconds, or warm them individually on a dry skillet.
Sauce Consistency
- The key to perfect cream sauce is patience. Add the milk gradually while whisking to prevent lumps. If your sauce gets too thick, thin it with a little milk. If it's too thin, simmer a bit longer.
Make-Ahead Tips
- You can prepare the filling and sauce a day ahead. Store them separately in the refrigerator and assemble just before baking. This makes dinner prep much easier.
Preventing Soggy Enchiladas
- Don't oversauce the bottom of the pan. A thin layer is enough to prevent sticking without making the tortillas soggy. Also, let the dish rest after baking to allow the sauce to set.
Recipe Variations & Substitutions
Seafood Combinations
- This recipe works beautifully with various seafood combinations. Try using lobster meat for a luxurious version, or substitute some shrimp with scallops for different textures. Flaked salmon or cod also work well in this seafood enchiladas recipe.
Dietary Modifications
- For a lighter version, use Greek yogurt mixed with a little milk instead of heavy cream. Gluten-free flour works perfectly for the sauce roux. You can also use corn tortillas for a naturally gluten-free option.
Spice Level Adjustments
- Add chipotle peppers in adobo sauce for a smoky heat, or include diced green chiles for mild warmth. For those who prefer less spice, omit the jalapeños and reduce the chili powder.
Cheese Variations
- Experiment with different cheese combinations. Pepper jack adds nice heat, while Oaxaca cheese provides authentic Mexican flavor. A blend of cream cheese and regular cheese creates an extra rich sauce.
Equipment Recommendations
- A large skillet is essential for properly cooking the seafood without overcrowding. A good whisk prevents lumps in your cream sauce. A 9x13 inch baking dish is perfect for this seafood enchiladas recipe, providing enough space for 12 enchiladas. Sharp knives make prep work easier, especially when dicing vegetables and cleaning shrimp.
Storage & Meal Prep Tips
Refrigerator Storage
- Store leftover enchiladas covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F oven for 15-20 minutes.
Freezing Instructions
- This seafood enchiladas recipe freezes well for up to 3 months. Wrap tightly in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator before reheating.
Meal Prep Strategy
- Prepare the filling and sauce on Sunday, then assemble fresh enchiladas throughout the week. The components keep well separately and come together quickly for weeknight dinners. X days/weeks/months.
Grandma's Secret That Changed Everything
The real secret to exceptional seafood enchiladas lies in one simple technique my grandmother taught me years ago. She always said to let the seafood rest in the spices for at least 10 minutes before cooking. This allows the flavors to penetrate the delicate seafood, creating a more complex and satisfying taste in every bite of your seafood enchiladas recipe.
Another game-changing tip is to save some of the seafood cooking liquid and add it to your cream sauce. This intensifies the ocean flavor throughout the dish and creates a more cohesive flavor profile that makes your seafood enchiladas recipe truly unforgettable.
FAQ
What is the secret to good enchiladas?
The secret lies in properly warming your tortillas, using enough sauce to keep them moist but not soggy, and letting the seafood enchiladas recipe rest after baking to allow flavors to meld together.
What is in seafood enchiladas?
A typical seafood enchiladas recipe contains shrimp, crab meat, cheese, tortillas, and a creamy sauce made with milk, cream, and cheese, along with traditional Mexican spices like cumin and chili powder.
Why are they called divorced enchiladas?
Divorced enchiladas (enchiladas divorciadas) are served with two different sauces, usually red and green, separated on the plate. This seafood enchiladas recipe uses one unified cream sauce instead.
Is it better to make enchiladas with corn or flour tortillas?
Both work well in this seafood enchiladas recipe. Corn tortillas are more traditional and gluten-free, while flour tortillas are easier to roll and have a milder flavor that complements delicate seafood.
Complete Your Mexican Feast
This seafood enchiladas recipe proves that comfort food can be both elegant and approachable. The combination of tender seafood, creamy cheese sauce, and perfectly spiced filling creates a dish that's worthy of special occasions yet simple enough for weeknight dinners. Every time I make this seafood enchiladas recipe, I'm reminded why it's become such a favorite in my kitchen.
To round out your Mexican-inspired meal, try pairing these enchiladas with a refreshing Pineapple Cucumber Salad Recipe for a bright, cooling contrast to the rich flavors. For those who want to continue the comfort food theme, a creamy Mushroom Alfredo Pasta Recipe makes an excellent side dish that complements the seafood enchiladas recipe beautifully. Both recipes will help you create a memorable dining experience that your family and friends will request again and again.
With love and good food
By Lisa Johnson 💛
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Pairing
These are my favorite dishes to serve with Seafood Enchiladas Recipe
Seafood Enchiladas Recipe
Equipment
- 1 Large skillet For cooking the filling
- 1 Medium saucepan For preparing the cheese sauce
- 1 9x13 inch baking dish For baking the enchiladas
- 1 Whisk To avoid sauce lumps
- 1 Sharp knife For dicing vegetables
Ingredients
Seafood Filling
- 1 lb Shrimp Medium, peeled and deveined
- 1 cup Crab meat Cooked, flaked
- 2 tablespoon Olive oil
- 1 Onion Medium, finely diced
- 2 Garlic cloves Minced
- 1 Bell pepper Diced
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- Salt and pepper To taste
Cream Sauce
- 3 tablespoon Butter
- 3 tablespoon All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cups Monterey Jack cheese Shredded
- 1 cup Cheddar cheese Shredded
- 1 Jalapeño Diced, optional
- Salt and white pepper To taste
Assembly
- 12 Tortillas Corn or flour
- 1 cup Shredded cheese For topping
- Fresh cilantro For garnish
- Lime wedges For serving
Instructions
- Sauté onion, garlic, and bell pepper, then cook shrimp and fold in crab.
- Make a roux, whisk in milk and cream, melt cheese until smooth.
- Warm tortillas, fill with seafood, roll, arrange in dish, top with sauce.
- Bake covered 20 min, uncover and bake 10-15 min more, rest before serving.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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