Description
Seafood Enchiladas bring fresh ocean flavors right to your dinner table, wrapped in warm tortillas with a zesty kick that makes your taste buds dance. These creamy, cheese-filled rolls packed with tender shrimp and crab will become your new favorite Mexican-inspired comfort meal.
Ingredients
Scale
Main Protein:
- 1 lb shrimp, peeled and deveined
- 1 cup crab meat, cooked and shredded
Cheese and Base:
- 8 to 10 corn tortillas
- 2 cups shredded Mexican blend or Monterey Jack cheese
- 2 cups enchilada sauce
Seasonings and Aromatics:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- ¼ cup fresh cilantro, chopped
- Salt and pepper to taste
Serving Accompaniments:
- ½ cup sour cream
- Lime wedges
Instructions
- Warm 1 tablespoon olive oil in a large skillet over medium heat. Sauté 1 small diced onion and 2 minced garlic cloves until they become translucent and fragrant, about 3-4 minutes.
- Introduce 1 pound peeled and deveined shrimp to the skillet. Cook for 3-5 minutes until shrimp turn completely pink and opaque.
- Gently fold in 1 cup cooked and shredded crab meat into the seafood mixture. Season with salt and pepper to your taste. Remove the skillet from heat and let the filling cool slightly.
- Preheat your oven to 375°F (190°C). Grab a corn tortilla and spread a generous portion of the seafood filling across its center.
- Sprinkle a handful of shredded Mexican cheese blend over the seafood. Roll the tortilla tightly, tucking in the sides to secure the filling.
- Place each rolled enchilada seam-side down in a greased baking dish, ensuring they are snugly arranged.
- Pour 2 cups of enchilada sauce evenly over the rolled tortillas, covering them completely.
- Scatter the remaining 2 cups of cheese across the top of the enchiladas. Cover the baking dish with aluminum foil.
- Bake at 375°F for 20 minutes. Remove the foil and continue baking for an additional 10-15 minutes until the cheese melts and turns golden and bubbly.
- Allow the enchiladas to rest for 3-4 minutes after removing from the oven. Garnish with fresh chopped cilantro and serve with sour cream and lime wedges on the side.
Notes
- Use fresh seafood for the best flavor and texture in your enchiladas.
- If you prefer a milder sauce, reduce the amount of chili powder or swap for a mild paprika.
- Corn tortillas work best for authentic taste, but flour tortillas can be substituted if needed.
- To make this dish gluten-free, ensure your enchilada sauce and tortillas are certified gluten-free.
- Prep Time: 7-9 minutes
- Cook Time: 43-50 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 370 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg