Best 9 Seafood Enchiladas In Orange Cream Recipes

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Seafood enchiladas in orange cream sauce is a dish that seamlessly blends the vibrant flavors of the sea with the rich, creamy textures of a classic enchilada. Imagine tender shrimp, succulent fish, and briny crab meat enveloped in a velvety orange sauce, all nestled within warm, soft tortillas. As you savor each bite, the zesty orange notes dance on your palate, while the creamy sauce envelops your senses in a comforting embrace. The result is a culinary delight that is sure to transport you to a coastal paradise with every bite.

Let's cook with our recipes!

CHEESY SEAFOOD ENCHILADAS



Cheesy Seafood Enchiladas image

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

1 tablespoon butter
1 small onion, chopped
1/2 pound uncooked shrimp (31-40 per pound), peeled, deveined and chopped
1/2 pound red snapper fillet or other firm white fish, cut into 1-inch chunks
1-1/2 cups salsa verde
1 package (8 ounces) cream cheese, cubed
1 can (4 ounces) chopped green chiles
1/2 teaspoon salt
2 cups shredded Monterey Jack cheese, divided
12 corn tortillas (6 inches)
Fresh cilantro leaves or jalapeno pepper slices

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.

CREAMY SEAFOOD ENCHILADAS



Creamy Seafood Enchiladas image

Shrimp and crab plus a flavorful sauce add up to outstanding enchiladas. I made them for an annual fundraiser, and now they're always in demand. Spice up the recipe to your taste by adding more green chiles and salsa. -Evelyn Gebhardt, Kasilof, Alaska

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 16

1/4 cup butter
1/4 cup all-purpose flour
1 cup chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup sour cream
1/2 cup salsa
1/8 teaspoon salt
1 cup 4% cottage cheese
1 pound small shrimp, cooked, peeled and deveined
1 cup cooked or canned crabmeat, drained, flaked and cartilage removed
1-1/2 cups shredded Monterey Jack cheese
1 can (4 ounces) chopped green chiles
1 tablespoon dried cilantro flakes
12 flour tortillas (6 inches)
Optional: Sliced jalapeno pepper, thinly sliced green onions and chopped cilantro leaves
Additional salsa

Steps:

  • In a saucepan over low heat, melt butter; stir in flour until smooth. Gradually stir in broth and soup until blended. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Remove from the heat. Stir in sour cream, salsa and salt; set aside. , Place cottage cheese in a blender; cover and process until smooth. Transfer to a bowl; add the shrimp, crab, Monterey Jack cheese, chiles and cilantro. , Spread 1-1/2 cups sauce in a greased 13x9-in. baking dish. Place about 1/3 cup seafood mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with the remaining sauce. Bake, uncovered, at 350° until heated through, 30-35 minutes. If desired, top with sliced jalapeno pepper, green onions and chopped cilantro. Serve with additional salsa.

Nutrition Facts : Calories 645 calories, Fat 35g fat (17g saturated fat), Cholesterol 252mg cholesterol, Sodium 1812mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 2g fiber), Protein 42g protein.

SEAFOOD ENCHILADAS



Seafood Enchiladas image

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

1 onion, chopped
1 tablespoon butter
½ pound fresh crabmeat
¼ pound shrimp - peeled, deveined and coarsely chopped
8 ounces Colby cheese
6 (10 inch) flour tortillas
1 cup half-and-half cream
½ cup sour cream
¼ cup butter, melted
1 ½ teaspoons dried parsley
½ teaspoon garlic salt

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

CREAMY FISH ENCHILADAS



Creamy Fish Enchiladas image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 17

2 pounds halibut or other firm, sustainable white fish
Olive oil cooking spray
Seafood seasoning, such as Old Bay, for sprinkling
1 lime
One 8-ounce brick cream cheese or Neufchatel, softened
1 cup sour cream
1 teaspoon ground coriander, 1/3 palmful
1 teaspoon ground cumin, 1/3 palmful
2 small cans diced green chiles, drained
2 cups shredded Monterey Jack cheese
2 to 3 tablespoons chopped fresh cilantro or parsley
2 tablespoons finely chopped fresh dill, or 1 teaspoon dried dill
Kosher salt and ground black pepper
Eight 8-inch flour tortillas, warmed or lightly charred over a flame on the stovetop
1 to 1 1/2 cups heavy cream
1 cup grated Parmigiano-Reggiano
Garnishes: thinly sliced avocado dressed with lime, thinly sliced rings of red onion, chopped fresh parsley or cilantro

Steps:

  • Preheat a broiler.
  • Arrange the fish on a broiler pan or baking sheet. Spray the fish with olive oil and sprinkle liberally with seafood seasoning. Broil until firm and opaque. Cool the fish and flake with a fork. Dress with the juice of the lime.
  • In a large mixing bowl, stir to combine the softened cream cheese, sour cream, coriander and cumin. Add the chiles and 1 cup of the Jack cheese, the cilantro or parsley, fresh or dried dill, salt and pepper to taste and the halibut flakes.
  • Spray a casserole or baking dish with olive oil. Arrange 3 to 4 spoonfuls of the filling on the edge of each tortilla and roll the enchiladas. Set into the casserole seam-side down. Pour the heavy cream over the top of the casserole, just enough to cover, and cover with the remaining Jack cheese and the grated Parm. Chill, covered, for a make-ahead meal. Bring to room temp before baking.
  • Preheat the oven to 375 degrees F and bake the casserole brown and bubbly, 45 to 50 minutes. Top with avocado, onions and parsley or cilantro.

SEAFOOD ENCHILADAS



Seafood Enchiladas image

With sour cream, crab and shrimp, these are a tasty twist from traditional enchiladas made with red sauce and ground beef.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 8

Number Of Ingredients 15

2 tablespoons butter or margarine
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
3 tablespoons Gold Medal™ all-purpose flour
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 container (8 oz) sour cream
2 cups shredded Mexican cheese blend (8 oz)
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
3 cans (6 oz each) crabmeat, drained, rinsed
1 package (8 oz) frozen cooked peeled shrimp, thawed (45 to 50 count)
1 package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas)
1 ripe avocado, pitted, peeled and chopped
2 tablespoons fresh lime juice
1 small plum (Roma) tomato, chopped (1/3 cup)
3 tablespoons chopped fresh cilantro

Steps:

  • Heat oven to 350°F. In 2-quart saucepan, melt butter over medium-high heat. Cook onion and garlic in butter 3 to 4 minutes, stirring frequently, until softened. Stir in flour until all flour is blended with butter. Stir in broth and sour cream until smooth. Heat to boiling; cook about 2 minutes, stirring constantly, until sauce is thickened. Remove from heat. Stir in cheese until melted. Stir in chiles.
  • In medium bowl, mix 1 cup of cheese sauce, the crabmeat and shrimp. In 13x9-inch (3-quart) glass baking dish, spoon 1 cup of the cheese sauce over bottom. Spoon about 1/2 cup seafood mixture onto each tortilla. Roll up tortillas; place seam sides down on sauce in dish. Pour remaining sauce over enchiladas.
  • Cover baking dish with foil. Bake 30 to 35 minutes or until bubbly.
  • In medium bowl, toss remaining ingredients. Just before serving, spoon avocado mixture down center of enchiladas.

Nutrition Facts : Calories 480, Carbohydrate 29 g, Cholesterol 155 mg, Fat 3, Fiber 2 g, Protein 30 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 3 g, TransFat 1/2 g

SEAFOOD ENCHILADAS



Seafood Enchiladas image

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

1 lb lump crabmeat or 1 lb chopped imitation crabmeat
1 1/2 cups defrosted baby shrimp or 2 (4 ounce) cans baby shrimp
2 minced garlic cloves
2/3 cup sliced green onion
2/3 cup green enchilada sauce
1/3 cup loosely packed chopped cilantro
1 1/2-2 cups green enchilada sauce
1 cup sour cream
1 1/2 cups Mexican blend cheese or 1 1/2 cups monterey jack cheese
1 (10 count) package flour tortillas

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.

QUICK SEAFOOD ENCHILADAS



Quick Seafood Enchiladas image

This recipe came about the night I realized I forgot to buy chicken for the enchilada recipe on the back of the enchilada sauce can. Luckily, I had some shrimp in the freezer.

Provided by J Scholfield

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 6

Number Of Ingredients 7

1 pound cooked shrimp - peeled, deveined and chopped
1 (4 ounce) package cream cheese, softened
2 cloves garlic, minced
2 teaspoons chopped fresh cilantro
2 teaspoons lime juice
1 (10 ounce) can green chile enchilada sauce
6 (8 inch) flour tortillas

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir shrimp, cream cheese, garlic, cilantro, and lime juice in a skillet over medium heat until cream cheese is smooth and shrimp are heated through, 5 to 7 minutes.
  • Divide shrimp mixture evenly onto each tortilla. Roll tortilla tightly around the filling to form an enchilada. Arrange enchiladas seam sides down in baking dish.
  • Pour enchilada sauce over tortillas.
  • Bake in preheated oven until bubbly, about 20 minutes.

Nutrition Facts : Calories 325.1 calories, Carbohydrate 30.6 g, Cholesterol 168.3 mg, Fat 12 g, Fiber 1.7 g, Protein 22.4 g, SaturatedFat 5.2 g, Sodium 715.4 mg, Sugar 0.9 g

SEAFOOD ENCHILADAS



Seafood Enchiladas image

Make and share this Seafood Enchiladas recipe from Food.com.

Provided by Steve P.

Categories     Mexican

Time 1h

Yield 12 serving(s)

Number Of Ingredients 17

2 medium white onions, coarsely chopped
1 (7 ounce) can diced green chilies
1 1/2 tablespoons butter
1 lb crabmeat, picked over for cartilage
1 lb baby shrimp
1 cup walnut halves, toasted
1 (12 ounce) can medium pitted ripe olives, drained and halved
1 lb monterey jack cheese, shredded
1 lb cheddar cheese, shredded
vegetable oil (for frying)
12 corn tortillas
2 cups half-and-half
1 cup sour cream
1/2 cup butter, melted
1 1/2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon garlic powder

Steps:

  • To toast walnuts, place in a shallow baking pan.
  • Bake at 350*F (175*C) for 15 to 20 minutes or until walnuts are lightly browned, stirring occasionally.
  • Cool.
  • In large skillet, saute onions in butter until they become transparent.
  • Remove from heat and add chilies, crab, shrimp, walnuts, and olives.
  • Combine cheeses, reserving 1 1/2 cups of the cheese mixture for top of casserole.
  • Stir remaining cheese into seafood mixture.
  • In medium skillet, heat 1/4 inch oil.
  • Fry tortillas, one a time, just long enough to soften, about 30 seconds.
  • Drain on paper towels.
  • Fill each tortilla with seafood filling, roll up and place seam side down in a lightly greased 13 x 9 x 2-inch baking dish.
  • In medium saucepan, combine the half and half, sour cream, butter, oregano, salt and garlic powder, stirring constantly over medium heat until lukewarm and well blended.
  • Remove from heat and pour sauce over enchiladas.
  • Sprinkle enchiladas with reserved cheese.
  • Bake at 350*F (175*C) for 30 minutes or until bubbly.
  • Allow to set 5 minutes before serving.

Nutrition Facts : Calories 699.5, Fat 52.7, SaturatedFat 27.6, Cholesterol 210.5, Sodium 1592.5, Carbohydrate 20.1, Fiber 3.7, Sugar 2.3, Protein 38.9

SEAFOOD ENCHILADAS



Seafood Enchiladas image

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

1/2 lb. uncooked small shrimp, peeled, deveined, chopped
1 can (6 oz.) crabmeat, drained, flaked
1 can (7 oz.) corn, drained
4 green onions, chopped
1/2 tsp. ground red pepper (cayenne), divided
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Cheddar Cheese, divided
10 flour tortillas (8 inch)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3/4 cup milk

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

Tips:

- Before filling the enchiladas, make sure the tortillas are pliable by briefly heating them in a skillet or on a griddle. This helps prevent cracking and tearing. - To keep the enchiladas from sticking together, coat the bottom of the baking dish with a thin layer of cooking spray or brush it with a little melted butter. - Don't overfill the enchiladas, or they will be difficult to roll and seal. - For a crispier enchilada, bake them uncovered for the last few minutes of cooking. - Serve the enchiladas with your favorite toppings, such as sour cream, salsa, guacamole, or shredded lettuce.

Conclusion:

Seafood enchiladas are a tasty and a versatile dish that can be made with a variety of seafood, including shrimp, crab, and fish. They are also relatively easy to make, with most of the time spent on preparation rather than cooking. Whether you are looking for a quick and easy weeknight meal or a special dish for a party, seafood enchiladas are sure to please everyone at the table.

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