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Seafood Enchiladas

Creamy seafood enchiladas filled with shrimp and crab, baked in a rich sauce and topped with melted cheese.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 people
Course: Dinner
Cuisine: Mexican
Calories: 420

Ingredients
  

Enchiladas
  • 8 flour tortillas
  • 12 oz raw shrimp peeled and deveined
  • 8 oz lump crab meat
  • 1 cup Monterey Jack cheese shredded
  • 1 cup mozzarella cheese shredded
Cream Sauce
  • 3 tbsp butter
  • 1 tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 0.5 cup sour cream
  • 4 oz cream cheese softened
  • 0.5 cup chicken or seafood broth
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 1 tbsp lime juice fresh
  • to taste salt and black pepper

Equipment

  • Large skillet
  • Saucepan
  • Baking dish
  • Mixing spoon

Method
 

  1. Preheat oven to 375°F (190°C) and grease a baking dish.
  2. Sauté onion in butter and olive oil until soft, then add garlic.
  3. Add shrimp and cook just until pink. Fold in crab and remove from heat.
  4. In a saucepan, melt butter and cream cheese until smooth.
  5. Whisk in cream, broth, sour cream, spices, and lime juice. Simmer until thick.
  6. Warm tortillas, fill with seafood and cheese, roll and place in dish.
  7. Pour sauce over enchiladas, top with cheese, and bake 25–30 minutes.

Notes

Do not overcook seafood before baking for best texture.