Description
Seafood enchiladas are a delicious twist on the traditional Mexican dish, featuring shrimp and crab meat wrapped in corn tortillas, smothered in enchilada sauce and topped with melted cheese.
Ingredients
- Corn tortillas: 8 to 10
- Shrimp: 1 lb, peeled and deveined
- Crab meat: 1 cup, cooked and shredded
- Cheese: 2 cups of shredded Mexican blend or Monterey Jack
- Enchilada sauce: 2 cups
- Fresh cilantro: 1/4 cup, chopped
- Sour cream: 1/2 cup, for serving
- Olive oil: 1 tablespoon
- Garlic: 2 cloves, minced
- Onion: 1 small, diced
- Salt and pepper: to taste
- Lime wedges: for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, sauté for 3-4 minutes until translucent.
- Add shrimp to the skillet and cook for 3-5 minutes until pink and opaque. Fold in crab meat and season with salt and pepper. Remove from heat and let cool slightly.
- If making your own enchilada sauce, combine tomato sauce, vegetable broth, and chili powder in a saucepan. Simmer for 10 minutes.
- Preheat oven to 375°F (190°C). Take a corn tortilla, add seafood filling, sprinkle cheese, and roll tightly. Place seam-side down in a greased baking dish.
- Pour enchilada sauce over the rolled enchiladas and sprinkle remaining cheese on top. Cover with foil and bake for 20 minutes, then remove foil and bake for an additional 10-15 minutes until cheese is melted and bubbly.
- Let cool for a few minutes before serving.
Notes
- Fresh seafood is recommended for the best flavor.
- Feel free to customize the filling with your favorite seafood or spices.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 100mg
Keywords: seafood enchiladas, shrimp, crab, Mexican cuisine, enchilada recipe