Seafood Enchiladas Recipe
These crab and shrimp stuffed enchiladas taste like the ones served at a popular Mexican restaurant in my area. My husband just loves them. After sprinkling the cheese over the enchiladas before baking, you can also garnish with tomatoes, cilantro, olive slices, or whatever other garnish you enjoy.
These creamy shrimp- and scallop-filled enchiladas are loaded with colorful peppers and melted Monterey Jack cheese.
These top-rated enchilada recipes are a delicious way to add more seafood to your diet. Find recipes for shrimp enchiladas, crab enchiladas, halibut enchiladas, scallop enchiladas, and more.
These easy enchiladas are filled with chunks of shrimp. Cream cheese add a smooth richness to the filling.
I absolutely loved this recipe! My enchiladas were perfect, and the sauce was to die for! I used more shrimp, about 1/2 lb, and added some finely chopped fresh jalapeno to the seafood mix, along with a teaspoon of chipotle powder. For the sauce I used a little more sour cream and about 1/4 cup of clam broth for a "seafoody" taste. A dash of chipotle powder, too. I put the broiler on for about 2-3 minutes or so to crisp at the end. Garnished with fresh avocado, tomato, and chopped cilantro. A winner! Great recipe!
This was just ok for me. Can't put my finger on what it needs, but I thought the flavor was lacking. Actually, there is very little flavor in the fish, sour cream and half and half, and unfortunately the garlic just doesn't quite take this over the top. I don't think any other spices would help either. So, it was nice to try, but not something I would crave. Thanks for the recipe.
These were very good! In spite of the Anaheim and the jalapeno, there was very little heat in this recipe, and I was thankful for that, because I didn't want to lose the delicate flavor of the seafood! I used shrimp and crab meat, following the recipe exactly until the last garnish of tomato and green onion, because I was serving a salsa along with the enchiladas. Beautiful cheese sauce, but very rich! I used a 13 x 9 pan, and the recipe made 10 enchiladas for me. I took Saveur's advice and sprayed the pan with cooking spray before baking. This dish is company worthy! Thanks!
This is my favorite recipe for shrimp enchiladas. I use canned crab meat in place of the scallops because I like it better. So yummy!