Seafood Enchiladas
Dive into the vibrant flavors of the sea with these irresistible Seafood Enchiladas, a decadent twist on a Mexican favorite. Brimming with succulent shrimp, tender lump crab meat, and a blend of fragrant spices like chili powder and cumin, this recipe wraps the seafood in soft flour tortillas, then smothers it all in a rich, creamy Monterey Jack cheese sauce. Complemented by hints of green chiles and garlic, these enchiladas are baked to bubbly, golden perfection for the ultimate indulgence. Perfect for weeknight dinners or special occasions, this dish is easy to prepare in just under an hour and pairs beautifully with fresh lime wedges and chopped cilantro for a zesty finishing touch. Whether you're a seafood lover or exploring new takes on classic enchiladas, this recipe delivers bold flavors and comforting textures in every bite.
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Recipe Information
Ingredients
- 1 pound Cooked shrimp (peeled, deveined, and chopped)
- 0.5 pound Lump crab meat
- 8 pieces Flour tortillas (8-inch)
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- 2 cups Shredded Monterey Jack cheese
- 2 tablespoons Chopped cilantro
- 1 cup Diced green chiles (canned and drained)
- 2 teaspoons Minced garlic
- 1 teaspoon Chili powder
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Lime wedges (for serving)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
In a large skillet over medium heat, melt 1 tablespoon of butter. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the diced green chiles, shrimp, chili powder, cumin, salt, and black pepper. Cook for 2-3 minutes until the shrimp is just heated through. Remove from heat and mix in the crab meat. Set the filling aside.
In a medium saucepan over medium heat, melt the remaining 2 tablespoons of butter. Whisk in the flour and cook for 1-2 minutes until golden and bubbly.
Gradually whisk in the chicken broth and bring the mixture to a simmer, stirring constantly to prevent lumps. Once the mixture thickens, stir in the heavy cream.
Add 1 1/2 cups of the shredded Monterey Jack cheese to the sauce, stirring until smooth and melted. Remove the sauce from heat.
Lay out the flour tortillas on a clean surface. Spoon an equal amount of the shrimp and crab filling into each tortilla. Roll them up tightly and place seam-side down in the prepared baking dish.
Pour the creamy cheese sauce evenly over the filled tortillas, spreading it with a spatula to ensure even coverage.
Sprinkle the remaining 1/2 cup of shredded Monterey Jack cheese over the top.
Bake in the preheated oven for 20-25 minutes or until the cheese is bubbly and golden.
Garnish the enchiladas with chopped cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 2388 mg | 104% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.8 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 640 mg | 49% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 917 mg | 20% | |
*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.
