Cheesy seafood enchiladas are a delightful combination of seafood, cheese, and tortillas, baked to perfection. This delectable dish is not only a treat to your taste buds but also a versatile culinary creation that can be enjoyed for lunch, dinner, or even as a party appetizer. With a wide variety of seafood options and flavorful sauces to choose from, the possibilities for creating the perfect cheesy seafood enchilada are endless. Dive into this culinary journey as we explore the best recipes for cheesy seafood enchiladas, ensuring a mouthwatering and satisfying experience with every bite.
Check out the recipes below so you can choose the best recipe for yourself!
BEST SEAFOOD ENCHILADAS
When you want a change from the usual beef and chicken enchiladas, try these tortillas stuffed with crab, shrimp and scallops. They're cheesy, creamy and absolutely delicious!-Mary Halpin, King George, Virginia
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 enchiladas.
Number Of Ingredients 14
Steps:
- In a large skillet, cook the seafood and onion in butter over medium heat 4-5 minutes or until onion is tender and shrimp turn pink. Remove from the heat; set aside., In a small saucepan, melt butter. Add onion and broth. Combine egg yolks and cream; stir into broth mixture. Cook and stir until a thermometer reads 160° and sauce is thick enough to coat the back of a metal spoon. Stir in tomato paste. Remove from the heat. , Spoon 1/3 cup seafood mixture down the center of each tortilla. Top with 1 tablespoon sauce and 2 tablespoons cheese; roll up., Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Place enchiladas seam side down in dish. Top with remaining sauce and cheese. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 531 calories, Fat 40g fat (22g saturated fat), Cholesterol 264mg cholesterol, Sodium 738mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.
SEAFOOD ENCHILADAS
You're going to love this cheesy seafood enchiladas recipe! Corn tortillas lightly fried, then filled with shrimp, crab, and corn, then topped off with a creamy chipotle sauce. The ultimate dinner option perfect for Cinco de mayo or year-round.
Provided by Julie Maestre
Categories Entree
Time 1h50m
Number Of Ingredients 27
Steps:
- Add some oil to a large skillet and cook over medium-high heat. Add the onions and jalapenos and cook for 3-4 minutes or until translucent. Stir in the spices and fresh garlic and cook for 30 seconds. Add the shrimp and cook the shrimp for 1-2 minutes or until the shrimp turn pink.
- Fold in the corn and crab gently, add some fresh lime, and season with salt and pepper. In a separate skillet, add some butter and cook over medium-high heat. Once the butter melts, add the flour. Whisk the butter and flour and cook for 1-2 minutes.
- Add the chipotle pepper and adobo sauce and cook for 20 seconds. Stir in the lobster stock and heavy cream. Mix well and reduce the heat to medium-low. Once the sauce thickens, season it with cumin, garlic powder, onion powder, salt, and pepper.
- Add about 1/4 cup of sauce to a 9x13 casserole dish. Fry the corn tortillas in vegetable oil for 10 seconds on each side. Add about 2-3 tbsp of the shrimp and crab mixture to each tortilla and roll them up tightly. Place them seam side-down in the casserole and repeat with the remaining tortillas.
- Place any left-over seafood on top of the rolled tortillas. Spoon chipotle cream sauce over the top of the rolled enchiladas and then cover with cheese. Bake at 375 degrees F for 20 minutes.
Nutrition Facts : Calories 231 kcal, Carbohydrate 19 g, Protein 9 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 91 mg, Sodium 1138 mg, Fiber 2 g, Sugar 2 g, TransFat 1 g, ServingSize 1 serving
SEAFOOD ENCHILADAS
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.
Provided by Cathy
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.
- In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 606.8 calories, Carbohydrate 42.6 g, Cholesterol 135.8 mg, Fat 36.5 g, Fiber 2.6 g, Protein 26.8 g, SaturatedFat 20.6 g, Sodium 1078 mg, Sugar 2.5 g
CHEESY SEAFOOD ENCHILADAS
Quick-cooking seafood and mildly spicy chile peppers and salsa make this dish a flavor adventure that my family loves. I've made it with chicken instead of fish, too. Just saute until done. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add shrimp and snapper; cook until shrimp turn pink, 5-7 minutes. Remove from pan., In the same pan, cook and stir salsa, cream cheese, chiles and salt over medium heat just until cream cheese is melted. Stir in 1 cup shredded cheese; remove from heat., Spread 1 cup cheese sauce into a greased 13x9-in. baking dish. Gently stir remaining cheese sauce into shrimp mixture. Place 1/3 cup shrimp mixture off center on each tortilla. Roll up and place in prepared dish, seam side down. Sprinkle with remaining cheese., Cover and bake until heated through and cheese is melted, 20-25 minutes. Sprinkle with cilantro before serving.
Nutrition Facts : Calories 481 calories, Fat 29g fat (16g saturated fat), Cholesterol 136mg cholesterol, Sodium 1055mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 4g fiber), Protein 28g protein.
ULTIMATE CHEESY ENCHILADAS
Provided by Jeff Mauro, host of Sandwich King
Time 45m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Heat 1/4 cup of the oil in a medium pot over medium heat. Add the flour and whisk until smooth. Add the ancho chile, chipotle chile, cocoa, oregano, garlic powder and cumin and cook, whisking frequently, until the mixture is thickened slightly and fragrant, about 5 minutes. Add the chicken stock, whisk until smooth and continue to cook until slightly thickened, 2 to 3 minutes. Add the vinegar and season with salt and pepper.
- Heat the remaining 1/2 cup oil over medium heat in a large skillet until shimmering. Quickly fry each tortilla in the oil, about 5 seconds per side; let drain on paper towels.
- Preheat the oven to 375 degrees F.
- Mix the Chihuahua, Cheddar and Monterey Jack cheese together in a bowl. Ladle about a 1/2 cup of the sauce on the bottom of a 9-by-14-inch glass baking dish. Stuff each tortilla with about 1/4 cup of the cheese blend. Roll the tortillas tightly and place seam-side down in the baking dish in 2 identical rows of 6. Cover with the remaining sauce and top with the remaining cheese.
- Bake until the cheese is bubbly and golden brown, 10 to 15 minutes. Garnish with the pickled jalapeno and fresh cilantro.
SEAFOOD ENCHILADAS
Delight the family with our Seafood Enchiladas tonight. This fantastic Seafood Enchiladas recipe is an easy casserole that uses both shrimp and crabmeat.
Provided by My Food and Family
Categories Home
Time 30m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Cook and stir shrimp in medium nonstick skillet on medium heat 2 min. Add crabmeat, corn, onions and 1/4 tsp. pepper; cook and stir 2 min. or until shrimp turn pink. Remove from heat. Stir in 1 cup shredded cheese.
- Spoon 1/3 cup of the seafood mixture onto each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray. Cook cream cheese and milk in saucepan on medium-low heat 5 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently. Pour over enchiladas.
- Bake 5 min. Sprinkle with remaining shredded cheese; bake 5 min. or until melted. Sprinkle with remaining pepper.
Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 780 mg, Carbohydrate 30 g, Fiber 4 g, Sugar 3 g, Protein 45 g
CHI CHI'S SEAFOOD ENCHILADAS
I spent 16+ years at Chi Chi's. This is the recipe you want. In the restaurant these are cooked right on the plate. (Remember... The plates are hot and then you touched them anyway. lol) You could cook them all together in a baking dish. Cook time and temperature may need to be adjusted if not cooking with a convection oven. Enjoy with your favorite spanich rice, refried beans and sweet corn cake.
Provided by KingJackQueen
Categories Lobster
Time 52m
Yield 10 enchiladas, 5 serving(s)
Number Of Ingredients 11
Steps:
- FOR THE SAUCE: Melt butter in a 2 quart saucepan over medium heat.
- Add flour.
- Cook and stir for 5 minutes(should have a nutty aroma).
- Add 1/2 tsp white pepper.
- Stir in 2 tbsps lobster base and cook for an additional minute.
- Add milk & wine.
- Add 2 oz. of the cheese.
- Continue to cook until thickened.
- FOR THE CRAB MIX: Lightly chop the flaked imitation crab.
- Combine with shrimp in a medium size bowl.
- Add 1.5 cups of cold sauce.
- Mix well.
- FOR THE ENCHILADAS: Lay out the tortillas on a flat surface.
- Place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla.
- Place flap of the tortilla over the crab mix and roll.
- Place flap side down onto a plate or in your baking dish.
- Ladle warm sauce over the enchiladas.
- Top with remaining monterey jack cheese.
- Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.
- Watch and do not allow to burn (brown spots).
- Sprinkle with paprika.
SEAFOOD ENCHILADAS
I wanted to create a recipe so I could have these anytime I wanted , not just when we went out, We like them, hope you do to!
Provided by startnover
Categories One Dish Meal
Time 35m
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 6 ingredients, mix well.
- Place about 1/2-2/3 c filling on tortilla and roll up.
- Place seam side down in 9 by 13 pan.
- Combine 1-1/2-2 c sauce and 1 c sour cream in sauce pan on stove till warm and well blended.
- Spoon sauce over enchiladas, and sprinkle with cheese.
- Bake in 350° oven till cheese is melted and it looks bubbly, approx 20-30 minute.
- Garnish with sliced avocados.
Tips:
- To make the enchiladas ahead of time, assemble them and cover them with plastic wrap. Refrigerate for up to 24 hours. When ready to bake, remove the plastic wrap and bake as directed.
- If you don't have any cooked seafood on hand, you can use canned seafood. Just be sure to drain it well before using.
- To make the enchiladas spicier, add a teaspoon or two of chili powder to the seafood mixture.
- If you don't have any green onions on hand, you can use a small onion, chopped.
- Serve the enchiladas with your favorite toppings, such as sour cream, salsa, guacamole, or cheese.
Conclusion:
Cheesy seafood enchiladas are a delicious and easy-to-make meal that is perfect for any occasion. They are packed with flavor and sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy meal, give these cheesy seafood enchiladas a try. You won't be disappointed!
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