Lobster Enchiladas W White Wine Sauce
Indulge in luxurious coastal flavors with these Lobster Enchiladas with White Wine Sauce, a decadent fusion of creamy textures and bold, savory notes. Tender chunks of succulent lobster meat are mixed with a rich blend of cream cheese, cheddar, and Monterey Jack, along with aromatic garlic and shallots, all wrapped snugly in soft flour tortillas. The enchiladas are smothered in a velvety white wine and cream sauce, perfectly balanced with a hint of citrusy brightness from fresh lime wedges. Baked to golden perfection, this dish combines the elegance of seafood with the comfort of a classic Mexican-inspired favorite, making it perfect for special occasions or indulgent weeknight dinners. Ideal as a main course, serve these enchiladas with a sprinkle of fresh cilantro for an extra burst of flavor.
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Recipe Information
Ingredients
- 2 pieces Lobster tails
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 2 cloves Garlic, minced
- 1 medium Shallots, finely chopped
- 6 pieces Flour tortillas
- 4 ounces Cream cheese, softened
- 1 cup Grated cheddar cheese
- 1 cup Grated Monterey Jack cheese
- 1.5 cups Heavy cream
- 1 cup Dry white wine
- 0.5 cup Chicken or vegetable stock
- 2 tablespoons Cilantro, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Lime wedges (for serving)
Instructions
Preheat your oven to 375°F (190°C).
Bring a pot of salted water to a boil and cook the lobster tails for 6–8 minutes or until the shells are bright red and the meat is opaque. Remove from pot and let cool.
Once cooled, remove the lobster meat from the shells and roughly chop it into bite-sized pieces.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the minced garlic and shallots until fragrant, about 2–3 minutes. Remove from heat and let cool slightly.
In a mixing bowl, combine the cooked lobster meat, sautéed garlic and shallots, cream cheese, cheddar cheese, Monterey Jack cheese, and 1 tablespoon of chopped cilantro. Season with half the salt and pepper.
Lay the tortillas out flat and divide the lobster mixture evenly between them. Roll each tortilla tightly and place seam-side down in a greased baking dish.
In a saucepan over medium heat, melt the butter and whisk in the remaining olive oil. Slowly whisk in the white wine and cook for 2–3 minutes to reduce slightly.
Add the heavy cream and chicken or vegetable stock to the saucepan. Whisk continuously to combine and cook for another 5–6 minutes until the sauce thickens slightly. Stir in the remaining salt and pepper.
Pour the white wine sauce evenly over the enchiladas in the baking dish. Cover the dish with aluminum foil.
Bake the enchiladas for 20 minutes. Remove the foil and bake an additional 5 minutes, or until the top is bubbly and slightly golden.
Garnish the enchiladas with remaining chopped cilantro and serve with lime wedges alongside.
Nutrition Facts
Calories |
4063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.0 g | 386% | |
| Saturated Fat | 166.7 g | 833% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1019 mg | 340% | |
| Sodium | 7731 mg | 336% | |
| Total Carbohydrate | 138.5 g | 50% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 9.5 g | ||
| Protein | 142.5 g | 285% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2377 mg | 183% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1218 mg | 26% | |
*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.
