Go Back

Seafood Enchiladas

Creamy baked enchiladas filled with shrimp, crab, and white fish, topped with a rich white sauce and melted cheese.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Seafood
Calories: 420

Ingredients
  

Seafood Filling
  • 1 lb shrimp peeled, deveined, chopped
  • 8 oz crab meat lump
  • 6 oz white fish diced
  • 2 tbsp butter or olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp chili powder optional
  • 1 lime juiced
White Sauce
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups milk or half-and-half
  • 0.5 cup sour cream
Assembly
  • 8-10 flour tortillas
  • 2 cups Monterey Jack cheese shredded
  • 1 cup cheddar or pepper jack cheese shredded

Equipment

  • Large skillet
  • Saucepan
  • Mixing bowls
  • Baking dish

Method
 

  1. Heat butter or oil in a skillet. Sauté onion until soft, then add garlic.
  2. Add shrimp and fish. Season and cook until just opaque.
  3. Fold in crab, lime juice, and cilantro. Remove from heat.
  4. Melt butter in a saucepan. Whisk in flour, then slowly add milk until thickened.
  5. Stir in sour cream and seasonings.
  6. Fill tortillas with seafood mixture and cheese. Roll and place in baking dish.
  7. Pour sauce over enchiladas and top with remaining cheese.
  8. Bake at 375°F for 20 minutes covered, then uncover and bake until golden.

Notes

Avoid overcooking seafood. Use fresh lime to balance the creamy sauce.