Description
Delicious seafood enchiladas filled with shrimp, crab, and cheese, topped with enchilada sauce.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 lb (450 g) shrimp, peeled, deveined, and chopped
- ½ lb (225 g) crab meat
- ½ tsp smoked paprika
- ½ tsp chili powder
- ¼ tsp salt
- ¼ tsp black pepper
- ½ cup cream cheese, softened
- ¼ cup sour cream
- 1 cup shredded cheddar or Monterey Jack cheese, divided
- 8 small flour or corn tortillas
- 1 cup enchilada sauce (store-bought or homemade)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Heat olive oil in a skillet over medium heat. Sauté onion for 3–4 minutes until soft.
- Add garlic, shrimp, crab, smoked paprika, chili powder, salt, and pepper. Cook 3–5 minutes until shrimp turn pink. Remove from heat.
- Stir in cream cheese, sour cream, and ½ cup shredded cheese until well combined.
- Warm tortillas slightly to make them pliable.
- Spoon seafood mixture onto each tortilla, roll tightly, and place seam-side down in the prepared dish.
- Pour enchilada sauce over the rolled tortillas and sprinkle remaining cheese on top.
- Bake for 15–20 minutes, until bubbly and golden.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
- This recipe can be made ahead of time and refrigerated before baking.
- Feel free to substitute the seafood with your choice of protein.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 120mg