Seafood Enchiladas

Seafood Enchiladas

Seafood Enchiladas bring the best of the ocean to your plate, wrapped in soft tortillas and smothered in a creamy, flavorful sauce. This dish is a delightful fusion of Mexican comfort food and fresh seafood, offering a luxurious yet approachable meal.

Perfect for dinner parties or a special family dinner, these enchiladas are both hearty and elegant. Whether you’re a seafood lover or looking to try something new, this recipe is sure to impress.

Ingredients

For the Filling:

1 pound cooked shrimp, peeled and deveined, chopped

1/2 pound cooked crab meat (or imitation crab)

1 cup cooked white fish (such as cod or tilapia), flaked

1 cup shredded Monterey Jack cheese

1/4 cup chopped fresh cilantro

1 small onion, finely diced

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

For the Sauce:

2 tablespoons butter

2 tablespoons all-purpose flour

1 1/2 cups milk

1/2 cup sour cream

1 cup green enchilada sauce (or salsa verde)

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper (optional for heat)

For Assembly:

8-10 small flour or corn tortillas

1/2 cup shredded Monterey Jack cheese (for topping)

Chopped fresh cilantro, for garnish

How to Make Seafood Enchiladas

Prepare the Filling:

In a large bowl, combine the shrimp, crab meat, fish, shredded cheese, cilantro, onion, cumin, smoked paprika, salt, and pepper. Mix until well combined. Set aside.

Make the Sauce:

In a medium saucepan, melt the butter over medium heat. Add the flour and whisk to create a roux. Cook for 1-2 minutes until lightly golden. Gradually whisk in the milk, ensuring no lumps form. Cook until the mixture thickens, about 3-4 minutes.

Reduce the heat to low and stir in the sour cream, green enchilada sauce, garlic powder, and cayenne pepper. Cook for another 2-3 minutes, stirring occasionally. Adjust seasoning with salt and pepper as needed.

Assemble the Enchiladas:

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.

Warm the tortillas slightly to make them pliable. Spoon about 2-3 tablespoons of the seafood filling into each tortilla, roll it up tightly, and place it seam-side down in the prepared baking dish. Repeat until all tortillas are filled.

Add the Sauce and Cheese:

Pour the prepared sauce evenly over the enchiladas, ensuring they are fully covered. Sprinkle the remaining shredded cheese on top.

Bake the Enchiladas:

Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Garnish and Serve:

Remove the enchiladas from the oven and let them rest for 5 minutes. Garnish with fresh cilantro and serve hot. Pair with rice, beans, or a fresh salad.

Chef’s Note

Feel free to customize the seafood mix based on what’s available, such as scallops or lobster.

For a spicier kick, add diced jalapeños to the filling or use a spicier enchilada sauce.

Corn tortillas add an authentic touch, but flour tortillas work well if you prefer a softer texture.

Nutrition Information (Per Serving)

Calories: 400

Protein: 30g

Carbohydrates: 25g

Fat: 18g

Fiber: 2g

Sodium: 750mg

Conclusion

Seafood Enchiladas are a flavorful and versatile dish that brings a taste of the sea to your table. The creamy sauce, tender seafood, and gooey cheese create a meal that’s both satisfying and indulgent. Whether you’re entertaining guests or treating yourself, this recipe is a guaranteed hit. Enjoy!