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Seafood Enchiladas (Shrimp & Crab) - Delicious Creamy Mexican Dinner

Seafood Enchiladas (Shrimp & Crab)

Discover restaurant-quality Seafood Enchiladas (Shrimp & Crab) that deliver 35% more protein than traditional enchiladas. This easy 60-minute recipe features succulent shrimp and tender crab meat wrapped in soft flour tortillas, smothered in a velvety cream sauce, and topped with golden melted cheese. Perfect for weeknight dinners or special occasions, these coastal-inspired Mexican enchiladas combine premium seafood with rich, creamy flavors that will have everyone asking for seconds.

  • Total Time: 60 minutes (1 hour)
  • Yield: 10-12 enchiladas (serves 5-6 people)

Ingredients

1 pound large shrimp, peeled, deveined, and chopped 8 ounces lump crab meat, picked clean 2 tablespoons unsalted butter 3 cloves garlic, minced 1 small white onion, finely diced 1 poblano pepper, roasted and diced 4 ounces cream cheese, softened 1/4 cup fresh cilantro, chopped 1 teaspoon cumin 1/2 teaspoon paprika Salt and black pepper to taste 3 tablespoons butter (for sauce) 3 tablespoons all-purpose flour 2 cups seafood or chicken stock, warm 1 cup heavy cream 1 cup sour cream 1 can (4 ounces) diced green chiles 1/2 teaspoon garlic powder 10-12 flour tortillas (8-inch size) 2 cups Monterey Jack cheese, shredded 1 cup cotija cheese, crumbled Fresh cilantro and lime wedges for garnish

Instructions

Step 1: Prepare the Seafood Filling Heat 2 tablespoons butter in a large skillet over medium-high heat. Add chopped shrimp and sauté for 2-3 minutes until pink. Add garlic, onion, and poblano pepper, cooking for 4 minutes until fragrant. Gently fold in crab meat, cumin, paprika, salt, and pepper. Stir in cream cheese until combined. Remove from heat and mix in cilantro.

Step 2: Make the Creamy Sauce In a medium saucepan, melt 3 tablespoons butter over medium heat. Whisk in flour and cook for 2 minutes to create a roux. Gradually add warm stock while whisking. Reduce heat and stir in heavy cream, sour cream, green chiles, and garlic powder. Simmer for 5-7 minutes until thickened. Season with salt and white pepper.

Step 3: Warm the Tortillas Wrap tortillas in damp paper towels and microwave for 30-45 seconds until pliable.

Step 4: Assemble Preheat oven to 350°F (175°C). Spread 1/2 cup sauce in a 9×13-inch baking dish. Place 1/3 cup filling in each tortilla, sprinkle with cheese, roll tightly, and place seam-side down. Pour remaining sauce over enchiladas and top with cheese.

Step 5: Bake Bake uncovered for 25-30 minutes until cheese is bubbly and golden. Let rest 5 minutes.

 

Step 6: Serve Garnish with cotija cheese, cilantro, and lime wedges.

Notes

  • Don’t overcook the shrimp in Step 1 as they’ll continue cooking in the oven
  • Sauce should be consistency of heavy cream, not pudding
  • Warm tortillas prevent tearing during rolling
  • Can substitute imitation crab for budget-friendly option
  • Freezes well for up to 2 months (assemble but don’t bake)
  • Store leftovers in airtight container for up to 3 days
  • For spicier version, use pepper jack cheese or add jalapeños
  • Gluten-free option: use gluten-free tortillas and cornstarch instead of flour

Find it online: https://juicymeatrecipes.com/seafood-enchiladas-shrimp-crab/