Seafood Enchiladas Recipe
Creamy, cheesy seafood enchiladas recipe made with shrimp, crab, and a rich homemade sauce—perfect for comfort dinners or special gatherings.
Print Pin Servings: 6 servings
Calories: 510kcal
Cost: $18
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.
Nutrition
Serving: 265g | Calories: 510kcal | Carbohydrates: 26g | Protein: 28g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 160mg | Sodium: 710mg | Potassium: 480mg | Fiber: 2g | Sugar: 5g | Vitamin A: 980IU | Vitamin C: 21mg | Calcium: 320mg | Iron: 2.4mg