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Seafood Enchiladas: A Flavorful Twist on a Classic Dish

Creamy baked enchiladas filled with shrimp and crab, wrapped in tortillas and finished with a rich, flavorful sauce.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner, Main
Cuisine: Mexican, Seafood
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Enchiladas
  • 8 flour tortillas medium
  • 12 oz shrimp peeled and deveined
  • 8 oz lump crab meat
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 1.5 cups heavy cream
  • 0.5 cup chicken or seafood broth
  • 1 cup enchilada sauce
  • 1.5 cups shredded cheese Monterey Jack or blend

Equipment

  • Large skillet
  • Mixing bowls
  • Baking dish
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C) and grease a baking dish.
  2. Cook onion and garlic in butter and oil until softened.
  3. Add shrimp and cook briefly until just done, then chop.
  4. Combine shrimp with crab meat and season lightly.
  5. Prepare creamy sauce by whisking flour, broth, cream, and enchilada sauce.
  6. Fill tortillas with seafood mixture and cheese, then roll.
  7. Arrange in baking dish, cover with sauce and cheese.
  8. Bake 20–25 minutes until bubbly and lightly golden.

Notes

Do not overcook seafood before baking to keep filling tender.