Shrimp and Crab Enchiladas
Dive into the coastal flavors of this irresistible Shrimp and Crab Enchiladas recipe, a seafood lover’s dream wrapped in warm, tender corn tortillas. Bursting with juicy shrimp, delicate lump crab meat, and a creamy blend of cream cheese, sour cream, and Monterey Jack, these enchiladas are draped in a luscious enchilada sauce and baked to golden, bubbling perfection. Infused with zesty lime, fresh cilantro, and a touch of garlic, every bite delivers a harmonious mix of creamy, savory, and tangy goodness. Perfect for a special dinner or a crowd-pleasing entrée, these enchiladas are easy to whip up in under an hour and pair beautifully with a side of rice, beans, or a crisp green salad. Whether you opt for green or red enchilada sauce, this dish is guaranteed to wow your taste buds!
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Recipe Information
Ingredients
- 1 lb Large shrimp, peeled, deveined, and chopped
- 0.5 lb Lump crab meat
- 10 pieces Corn tortillas
- 2 cups Shredded Monterey Jack cheese
- 4 oz Cream cheese, softened
- 0.5 cup Sour cream
- 2 tbsp Butter
- 3 cloves Garlic, minced
- 0.25 cup Green onions, chopped
- 1 tbsp Lime juice
- 2 tbsp Chopped fresh cilantro
- 2 cups Enchilada sauce (green or red, as preferred)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Paprika
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the chopped shrimp to the skillet. Season with salt, black pepper, and paprika. Cook for 3-4 minutes until the shrimp is pink and opaque. Remove from heat.
In a large mixing bowl, combine the cooked shrimp, lump crab meat, 1 cup of shredded Monterey Jack cheese, cream cheese, sour cream, green onions, lime juice, and chopped cilantro. Mix well to form the filling.
Warm the corn tortillas in the microwave or on a skillet to make them pliable.
Spoon about 2-3 tablespoons of the seafood filling into the center of each tortilla. Roll tightly and place seam-side down in a greased 9x13-inch baking dish.
Pour the enchilada sauce evenly over the rolled tortillas. Spread the remaining 1 cup of shredded Monterey Jack cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Garnish with additional chopped cilantro and serve hot.
Nutrition Facts
Calories |
3604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.5 g | 230% | |
| Saturated Fat | 95.1 g | 476% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1455 mg | 485% | |
| Sodium | 9138 mg | 397% | |
| Total Carbohydrate | 281.7 g | 102% | |
| Dietary Fiber | 42.1 g | 150% | |
| Total Sugars | 25.8 g | ||
| Protein | 235.0 g | 470% | |
| Vitamin D | 21.6 mcg | 108% | |
| Calcium | 2606 mg | 200% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3367 mg | 72% | |
*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.
