Description
Lobster enchiladas are a delicious twist on traditional Mexican enchiladas, featuring tender lobster meat and a rich sauce.
Ingredients
Scale
- 2 cups cooked lobster meat, chopped
- 8 corn tortillas
- 1 cup shredded cheese (Monterey Jack or Cheddar)
- 1 cup sour cream
- 1 cup green enchilada sauce
- 1/2 cup diced onions
- 1/4 cup chopped cilantro
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat. Add onions and cook until soft.
- Add the lobster meat and cook until heated through. Season with salt and pepper.
- Warm the corn tortillas in a separate pan or microwave.
- Spread some enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the lobster mixture, roll them up, and place in the baking dish seam side down.
- Pour the remaining enchilada sauce over the top and sprinkle with cheese.
- Bake for 20-25 minutes until cheese is bubbly and golden.
- Remove from oven and top with sour cream and cilantro before serving.
Notes
- For a spicier kick, add diced jalapeños to the lobster mixture.
- Feel free to substitute lobster with shrimp or crab.
- Serve with a side of rice and beans for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg
Keywords: lobster enchiladas, seafood enchiladas, Mexican cuisine