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Creamy Seafood Enchiladas

A delicious homemade classic featuring soft tortillas filled with a rich and creamy seafood mixture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • Mixing Bowl
  • Baking Dish
  • Spatula

Ingredients
  

Tortillas

  • 6-8 medium Flour Tortillas Soft and pliable for wrapping.

Seafood

  • 1 pound Cooked Shrimp Peeled and deveined.
  • 8 ounces Crab Meat Fresh or pasteurized for best results.

Cheese

  • 8 ounces Cream Cheese Softened for easier mixing.
  • 2 cups Shredded Cheese Monterey Jack or Mexican blend.

Vegetables

  • ¼ cup Green Onions Chopped for flavor and color.

Spices

  • 2 cloves Garlic Minced for aromatic flavor.
  • 1 teaspoon Chili Powder For a gentle warmth.

Seasoning

  • Salt and Pepper To taste.

Sauce

  • 2 cups Enchilada Sauce Store-bought or homemade.

Garnish

  • 1 handful Fresh Cilantro Chopped for garnish.

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, combine cooked shrimp and crab meat. Chop shrimp into bite-sized pieces.
  • Add softened cream cheese and mix until well combined.
  • Incorporate shredded cheese, green onions, minced garlic, chili powder, salt, and pepper. Mix until evenly coated.
  • Lay out flour tortillas and spoon a generous amount of filling onto each. Roll tightly and place seam-side down in a greased baking dish.
  • Pour enchilada sauce over the top and sprinkle with reserved shredded cheese.
  • Cover with aluminum foil and bake for 20-25 minutes. Remove foil and bake for another 10-15 minutes until cheese is bubbly and golden.
  • Garnish with freshly chopped cilantro before serving.

Notes

Experiment with different seafood and cheese types for variations. Serve with a fresh salad or cilantro-lime rice.
Keyword Easy