Go Back

Seafood Enchiladas

Seafood enchiladas combine shrimp and lump crab in soft flour tortillas, covered with a creamy green chile sauce. Baked until the cheese melts and the sauce bubbles around the edges, they make a hearty dinner with tender seafood in every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 875
Ingredients Equipment Method Notes

Ingredients
  

Sauce
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup sour cream
  • 1 can (4 oz) diced green chiles
  • 0.5 tsp ground cumin
  • 0.5 tsp kosher salt
Filling
  • 1 tbsp vegetable oil
  • 1 yellow onion small, finely diced
  • 1 green bell pepper small, finely diced
  • 2 cloves garlic minced
  • 1 lb shrimp raw medium, peeled, deveined, and patted dry
  • 8 oz lump crabmeat picked over for shell pieces
  • 2 cups Monterey Jack cheese shredded, divided
Assembling
  • 8 flour tortillas 8-inch

Equipment

  • 1 12-inch skillet
  • 1 9x13-inch baking dish
  • 1 microwave

Method
 

Make the sauce
  1. Melt the butter in a medium saucepan over medium heat.
  2. Whisk in the flour.
  3. Cook for 1 minute.
  4. Gradually whisk in the broth.
  5. Bring the mixture to a simmer.
  6. Cook for 3 to 4 minutes, whisking, until thickened.
  7. Remove the saucepan from the heat.
  8. Whisk in the sour cream, green chiles, cumin, and salt.
Cook the filling
  1. Heat the oil in a 12-inch skillet over medium heat.
  2. Add the onion and bell pepper.
  3. Cook for 4 to 5 minutes until softened.
  4. Stir in the garlic.
  5. Cook for 30 seconds.
  6. Add the shrimp.
  7. Cook for 2 to 3 minutes, turning once, until opaque and 145°F.
  8. Transfer the shrimp to a cutting board.
  9. Chop the shrimp into bite-size pieces.
  10. Stir the chopped shrimp, crabmeat, cooked vegetables, and 1 cup of the cheese together in a medium bowl.
Assemble and bake
  1. Heat the oven to 350°F.
  2. Lightly grease a 9x13-inch baking dish.
  3. Wrap the tortillas in a damp paper towel.
  4. Microwave for 30 seconds to make them pliable.
  5. Divide the seafood mixture among the tortillas.
  6. Roll up the tortillas.
  7. Place them seam-side down in the baking dish.
  8. Pour the sauce evenly over the enchiladas.
  9. Sprinkle with the remaining 1 cup cheese.
  10. Bake for 15 to 20 minutes, until the sauce bubbles around the edges and the cheese is melted.
  11. Let the enchiladas rest for 5 minutes before serving.

Notes

For tender shrimp, cook just until opaque and 145°F before chopping. Refrigerate leftovers for up to 3 days; freezing is possible, though the creamy sauce may change texture. For a gluten-free variation, use gluten-free flour and certified gluten-free tortillas.