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Seafood Enchiladas

This Coastal Seafood Enchiladas recipe is the ultimate "Weekend Feast" for seafood lovers. It’s a rich, decadent departure from traditional beef enchiladas, trading red sauce for a velvety sour cream glaze and a filling packed with tender shrimp and crab.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 6 medium size flour tortillas
  • 3 cup shredded Sharp Cheddar Cheese
  • 1 cup flaked crabmeat
  • 1 cup raw shrimp chopped
  • ¼ medium onion chopped
  • 4 TBSP butter melted
  • ¼ cup flour
  • 2 cups chicken broth or water
  • ⅔ cup sour cream
  • ½ cup red bell pepper chopped
  • ½ chili pepper chopped
  • ¼ tsp Chili pepper
  • ½ tsp salt
  • ½ tsp black pepper

Method
 

  1. Heat oven to 350F. Spray a 13X9 baking dish with non-stick spray.
  2. Combine crabmeat, shrimp, 2 cups of sharp cheddar cheese, and chopped onion in the mixing bowl and mix well.
  3. Spoon ½ cup of mixture on each tortilla. Roll to enclose the filling. Arrange seam side down in the prepared baking dish.
  4. In the separate sauce pan, melt butter. Add flour and mix well. Stir in broth and seasonings (salt, black pepper, and chili powder), and mix well. Remove from the heat and add sour cream, chopped red bell pepper, and chili pepper.
  5. Spoon the mixture over enchiladas. Sprinkle 1 cup of cheese over enchiladas, cover with foil and bake for 30 minutes.
  6. Remove foil and bake for another 5 minutes.

Notes

Goes well with Caesar salad.