Seafood Enchiladas:
A Delicious Twist on a Classic Favorite
If tacos are the king of Mexican cuisine, allow us to introduce the queen: enchiladas. Our seafood enchiladas take this traditional dish to a whole new level with a rich, flavorful filling of tender crab and shrimp, all wrapped in soft tortillas and smothered in savory enchilada sauce. This recipe is sure to impress with its bold flavors and luxurious texture.
While it does require a bit of prep—especially if you're shelling fresh crab—the result is well worth the effort. For a quick option, we use canned enchilada sauce but feel free to use homemade for an extra layer of flavor. Whether you're serving this for a special occasion or a family meal, these enchiladas are bound to be a hit. Pro tip: make an extra tray because there won't be any leftovers!
Serve with Spanish Fried Rice for the ultimate Mexican-inspired feast.
Ingredients
Sauce
1 cup diced tomatoes
½ stick butter
2 tsp crushed fresh garlic
½ 10 oz can Red Enchilada Sauce
1 cup sour cream
½ cup heavy cream
Shrimp Filling
2 lbs raw shrimp peeled and chopped
1 bunch of green onions
2 cups of shredded mexican cheese blend
1 cup sour cream
½ of a 10 oz can of red enchilada sauce
1 bunch of cilantro chopped for garnish
12 or more 8-inch flour tortillas
1 cup shredded Mexican cheese for topping the rolled enchiladas
Directions
In a small saucepan, melt the butter. Add the crushed garlic and simmer for 5 minutes. On low heat, add the sour cream, heavy whipping cream, and ½ can of enchilada sauce. Bring to a boil then remove from the heat.
Preheat your oven to 350 degrees Fahrenheit.
After your shrimp have thawed, peel them and chop into small bite-sized pieces. Put them in a large mixing bowl along with the chopped green onions, shredded mexican cheese, sour cream, and the other half of the can of red enchilada sauce. Mix the filling well until all the ingredients are well combined.
Spray a 9” x 13” glass baking dish with oil. On a flat surface, lay out one 8-inch flour tortilla and place a generous spoonful of shrimp filling lengthwise in the middle of the tortilla. Roll the tortilla and place in the glass baking dish along the 9” edge. Continue to fill and roll tortillas and lay them next to each other in the baking dish. Fill and roll the tortilla with shrimp filling until your filling is used up. You may need an additional baking dish if you run out of room in the first dish.
Sprinkle the cheese over the rolled enchiladas and bake for 15 minutes. After 15 minutes add the sauce over the rolled enchiladas and bake for another 15 to 20 minutes. Serve with Spanish rice or sides of your choice.