Seafood enchiladas are a luxurious twist on a classic Mexican dish, combining the rich, savory flavors of the sea with the comforting warmth of enchiladas. These enchiladas are filled with a mix of succulent shrimp, tender crab, and flaky white fish, all enveloped in soft tortillas and smothered in a creamy, cheesy sauce. The dish is then baked to perfection, allowing the flavors to meld together beautifully, resulting in a meal that’s both indulgent and satisfying.

More on Seafood Enchiladas

Perfect for special occasions or when you want to treat yourself to something a little more refined, these seafood enchiladas offer a delightful balance of textures and tastes. The fresh seafood brings a delicate sweetness, while the spices and cheese add a touch of richness that ties everything together. Whether you’re a seafood lover or just looking to try something new, this recipe is sure to become a favorite in your kitchen.

Rich & Creamy Seafood Butter Sauce in Just 10 Minutes

Quick & Easy Seafood Enchiladas Recipe for Dinner

Recipe by Eric

Servings

6

servings

Prep time

20

minutes

Cooking time

35

minutes

Total time

55

minutes

Ingredients:

• For the filling:

• 1 lb (450g) shrimp, peeled and deveined

• 8 oz (225g) crab meat

• 8 oz (225g) white fish (like cod or tilapia), cooked and flaked

• 1 small onion, finely chopped

• 1 red bell pepper, diced

• 2 cloves garlic, minced

• 1 jalapeño, seeded and chopped (optional)

• 1 tbsp olive oil

• 1 tsp ground cumin

• 1 tsp smoked paprika

• Salt and pepper, to taste

• 2 tbsp fresh cilantro, chopped

• For the sauce:

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 2 cups (480ml) seafood or chicken broth

• 1 cup (240ml) heavy cream

• 1 cup (100g) shredded Monterey Jack cheese

• 1/2 cup (120g) sour cream

• 1 tsp ground cumin

• Salt and pepper, to taste

• For assembly:

• 8-10 corn or flour tortillas

• 1 cup (100g) shredded Monterey Jack cheese

• Fresh cilantro, for garnish

• Lime wedges, for serving

Instructions:

• Preheat the oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
• Prepare the filling: In a large skillet, heat the olive oil over medium heat. Add the onion, red bell pepper, and jalapeño (if using), and sauté until softened, about 5 minutes. Stir in the garlic, cumin, smoked paprika, salt, and pepper, and cook for another minute until fragrant. Add the shrimp and cook until just pink, about 3-4 minutes. Remove from heat and stir in the crab meat, flaked fish, and cilantro. Set aside.
• Make the sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until lightly golden. Gradually whisk in the broth and bring the mixture to a simmer. Cook until thickened, about 5 minutes. Stir in the heavy cream, shredded cheese, sour cream, cumin, salt, and pepper. Cook until the cheese is melted and the sauce is smooth, about 3 minutes.
• Assemble the enchiladas: Lay a tortilla flat on a clean surface. Spoon about 1/4 cup of the seafood filling into the center of the tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
• Bake the enchiladas: Pour the sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining shredded cheese on top. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
• Serve: Garnish with fresh cilantro and serve with lime wedges.

Ideas For Serving:

Seafood enchiladas are delicious on their own, but you can enhance the meal by serving them with a side of Mexican rice, black beans, or a simple avocado salad. A light and zesty coleslaw or a fresh corn salad would also pair well with the richness of the enchiladas. For an added kick, drizzle some extra hot sauce or serve with a dollop of guacamole and sour cream on the side.

Nutritional Information (per serving):

• Calories: 450
• Protein: 28g
• Fat: 28g
• Carbohydrates: 20g
• Fiber: 3g
• Sugar: 3g
• Sodium: 820mg

History:

Enchiladas have a long history rooted in Mexican cuisine, dating back to the Aztec civilization. Traditionally, enchiladas were simple corn tortillas dipped in chili sauce. Over time, the dish evolved, with various fillings and sauces introduced, making it a versatile and beloved part of Mexican culture. The seafood variation is a more recent adaptation, influenced by the abundance of fresh seafood along Mexico’s coastal regions, blending the traditional with the flavors of the sea.

FAQs:

Can I use other types of seafood?

Yes, you can substitute or add other seafood like scallops or lobster. Just ensure the seafood is cooked properly before assembling the enchiladas.

Can I make this dish ahead of time?

Yes, you can prepare the enchiladas and sauce ahead of time. Assemble the dish, cover, and refrigerate for up to 24 hours before baking.

What can I use instead of heavy cream?

You can substitute heavy cream with half-and-half or a mixture of milk and Greek yogurt for a lighter version.

Can I freeze seafood enchiladas?

Yes, seafood enchiladas can be frozen before baking. Wrap them tightly in plastic wrap and aluminum foil. When ready to bake, thaw overnight in the refrigerator and bake as directed.

How do I make it spicier?

To add more heat, increase the amount of jalapeño or add a few dashes of hot sauce to the filling. You can also sprinkle some chili flakes into the sauce.

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