Enchiladas Del Mar Seafood Enchiladas
Dive into the flavors of the ocean with these luxurious Enchiladas Del Mar Seafood Enchiladas, a decadent twist on a classic Mexican favorite. Brimming with tender shrimp, succulent lump crab meat, and a medley of aromatic spices, these enchiladas are wrapped in soft corn tortillas and drenched in a creamy Monterey Jack cheese seafood sauce that’s irresistibly rich. The recipe blends the zestiness of lime, the warmth of cumin, and the slight kick of optional jalapeños for a dazzling balance of flavors. Perfect for seafood lovers, these enchiladas are easy to prepare and bake to bubbly, golden perfection. Garnished with fresh cilantro and scallions, they’re a restaurant-quality dish perfect for family meals or special occasions. Keywords: seafood enchiladas, shrimp and crab recipes, creamy enchiladas, Mexican seafood dishes.
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Recipe Information
Ingredients
- 1 lb shrimp (peeled, deveined, and chopped)
- 8 oz lump crab meat
- 2 tbsp olive oil
- 2 tbsp butter
- 1 small yellow onion (finely diced)
- 3 garlic cloves (minced)
- 2 tbsp all-purpose flour
- 1.5 cups seafood stock or fish broth
- 1 cup heavy cream
- 1.5 cups monterey jack cheese (shredded)
- 0.25 cup cilantro (chopped)
- 2 tbsp lime juice
- 1 tsp ground cumin
- 0.5 tsp chili powder
- 1 tsp salt
- 8 corn tortillas
- 2 scallions (sliced)
- 1 jalapeño (sliced, optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for another 1 minute.
Add the shrimp to the skillet and cook until pink and opaque, about 3–4 minutes. Remove from heat and mix in the lump crab meat, 1/2 cup of shredded Monterey Jack cheese, cilantro, lime juice, cumin, chili powder, and 1/2 teaspoon of salt. Set the filling aside.
In a separate saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, to create the roux.
Gradually pour in the seafood stock (or fish broth), whisking continuously. Cook for 3–4 minutes until the mixture thickens slightly. Stir in the heavy cream and season with the remaining 1/2 teaspoon of salt.
Once the sauce is smooth and creamy, remove it from the heat and stir in 1 cup of shredded Monterey Jack cheese until melted. Reserve about 1 cup of the sauce for topping the enchiladas.
Warm the corn tortillas by wrapping them in a damp paper towel and microwaving them for 30 seconds to make them pliable.
Spoon about 2–3 tablespoons of the seafood filling into each tortilla. Roll tightly and place seam-side-down into the prepared baking dish.
Pour the reserved seafood sauce over the top of the enchiladas, spreading it evenly. Sprinkle with the remaining 1/4 cup of Monterey Jack cheese.
Bake the enchiladas in the preheated oven for 20–25 minutes or until bubbly and lightly golden on top.
Garnish with sliced scallions, optional jalapeños, and extra cilantro if desired before serving.
Nutrition Facts
Calories |
3604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.7 g | 260% | |
| Saturated Fat | 104.0 g | 520% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1469 mg | 490% | |
| Sodium | 6260 mg | 272% | |
| Total Carbohydrate | 216.6 g | 79% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 10.0 g | ||
| Protein | 223.0 g | 446% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1872 mg | 144% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3276 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
