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Hello friends! Katie here, your fellow seafood lover and pescatarian kitchen enthusiast. Today I’m sharing one of my absolute favorite dishes – a creamy, cheesy seafood enchilada recipe that tastes like something from an upscale restaurant but is totally doable at home!
As usual, and as our readers know, we have a ‘Jump to Recipe’ button and a ‘Table of Contents’ to make navigation easier. If you’re in a hurry and want to get cooking right away, feel free to skip ahead to the recipe card! ⏩
These enchiladas combine two of my favorite seafoods – succulent shrimp and delicate crab – wrapped in soft tortillas and smothered in a secret sauce that will make your taste buds dance!
I’ve been tweaking this recipe for years, and I’m so excited to share the perfected version with you. 💃
Table of Contents
Why You’ll Love This Seafood Enchiladas Recipe 💕
These aren’t your average enchiladas! The combination of shrimp and crab creates a luxurious filling that feels special but isn’t complicated to make.
The secret sauce is truly magical! It’s creamy, packed with flavor, and has just the right amount of kick. Every time I make these, people beg for the sauce recipe.
These enchiladas work perfectly for date night or when you want to impress guests. But they’re simple enough that you can make them for a regular family dinner too!
TIP: This dish is incredibly flexible – don’t have crab? Use all shrimp! Want it spicier? Add more chilies! The recipe adapts to what you have on hand and what flavors you prefer.
Let’s break down what makes these enchiladas so special and how to get them just right every time! 🧐
Ingredients Breakdown: What Makes This Dish Special? 🛒
The Seafood Stars ⭐
The heart of these enchiladas is the seafood. I recommend using medium shrimp (peeled and deveined) and lump crab meat.
Fresh vs. Frozen: While fresh seafood is wonderful, good-quality frozen shrimp works perfectly here! Just make sure to thaw completely and pat dry before using.
For the crab, I prefer lump crab meat from the seafood counter, but canned crab works too if you’re on a budget.
The Cheese Factor 🧀
I use a blend of Monterey Jack for meltability and cream cheese for richness. This combination creates that restaurant-quality creaminess that makes these enchiladas special.
Tip: Grate your own cheese rather than using pre-shredded! It melts much better without the anti-caking agents.
Tortilla Talk 🌮
You have options here! Flour tortillas offer a softer texture and hold up well to the sauce. Corn tortillas provide more authentic flavor but can break more easily.
My pescatarian hack: Warm your tortillas slightly before rolling to make them more pliable and less likely to tear.
The Secret Sauce 🤫
This is where the magic happens! My secret sauce combines:
- Heavy cream for richness
- Diced green chilies for flavor
- A blend of spices that complement the seafood perfectly
As simple as that. The sauce should be thick enough to coat the back of a spoon but still pourable.
Spices & Aromatics 🌶️
Garlic, cumin, chili powder, and fresh cilantro bring everything together. These aromatics infuse the dish with flavor without overpowering the delicate seafood.
Now let’s get to the main event – the recipe itself! 👩🍳
Seafood Enchiladas with Secret Sauce
- Total Time: 60 minutes
- Yield: 8 enchiladas 1x
Description
These creamy seafood enchiladas combine tender shrimp and sweet crab meat in a rich, flavorful sauce that will transport your taste buds straight to the coast!
Ingredients
For the filling:
- 1 pound medium shrimp, peeled and deveined
- 8 ounces lump crab meat
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 small red bell pepper, diced
- 2 tablespoons butter
- 4 ounces cream cheese, softened
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ¼ cup fresh cilantro, chopped
- Salt and pepper to taste
For the secret sauce:
- 2 cups heavy cream
- 1 can (4 ounces) diced green chilies
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup seafood or vegetable broth
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- Salt and pepper to taste
For assembly:
- 8 flour tortillas (8-inch size)
- 2 cups Monterey Jack cheese, shredded
- Fresh cilantro and lime wedges for garnish
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 baking dish.
- Chop shrimp into bite-sized pieces. In a large skillet over medium heat, melt 2 tablespoons butter. Add onion and bell pepper, cooking until softened (about 3-4 minutes).
- Add garlic and cook for 30 seconds until fragrant. Add shrimp and cook just until they turn pink (about 2-3 minutes). Be careful not to overcook!
- Remove from heat and let cool slightly. Gently fold in crab meat, softened cream cheese, cumin, chili powder, and cilantro. Season with salt and pepper to taste. Set aside.
- For the secret sauce, melt 2 tablespoons butter in a saucepan over medium heat. Add flour and whisk constantly for 1-2 minutes to create a roux.
- Slowly whisk in broth until smooth, then add heavy cream, continuing to whisk. Add green chilies, garlic powder, and cumin. Simmer gently until thickened enough to coat the back of a spoon (about 5-7 minutes). Season with salt and pepper.
- Spread ½ cup of sauce on the bottom of the prepared baking dish. Warm tortillas slightly to make them pliable.
- Fill each tortilla with about ⅓ cup of the seafood filling, roll up, and place seam-side down in the baking dish.
- Pour the remaining sauce over the enchiladas and sprinkle with shredded Monterey Jack cheese.
- Bake for 25-30 minutes until bubbly. For a golden top, broil for 2-3 minutes at the end (watch carefully!).
- Let rest for 5-10 minutes before serving. Garnish with fresh cilantro and lime wedges.
Notes
- To save time, you can use pre-cooked shrimp – just add them at the end of step 3 to warm through.
- For a lighter version, substitute half-and-half for heavy cream.
- Make sure to drain canned crab well if using.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Seafood
- Method: Baking
- Cuisine: Mexican-American
🌟 Fact: Did you know that seafood enchiladas are a popular dish in coastal regions of Mexico, especially in places like Veracruz where seafood is abundant?
Health Benefits of Shrimp and Crab 💪
As a pescatarian, I love that these enchiladas pack both flavor AND nutrition! Here’s why this seafood combo is so good for you:
| Nutrient | Health Benefit |
|---|---|
| Protein | Both shrimp and crab are excellent lean protein sources, with around 20g per 3oz serving |
| Omega-3s | These fatty acids support heart health and reduce inflammation |
| Selenium | A powerful antioxidant that supports immune function |
| Vitamin B12 | Essential for nerve function and red blood cell formation |
| Zinc | Supports immune system and wound healing |
The seafood in these enchiladas makes them more nutritious than traditional meat versions. And for my fellow pescatarians – it’s a delicious way to get your protein! 🐟
Of course, the creamy sauce adds richness, but you can always modify it for a lighter meal if needed.
References:
– Dc-Steakhouse
– Healthline
Serving Suggestions 🍽️
These enchiladas are satisfying on their own, but I love serving them with complementary sides:
Classic Pairings:
Mexican rice and black beans make this a complete meal. The rice soaks up that amazing sauce, and beans add extra protein.
Lighter Options:
When I want something fresher, I serve these with:
- Cilantro-lime cauliflower rice
- Simple green salad with avocado 🥑
- Grilled vegetables with a squeeze of lime
Perfect Garnishes:
Take your enchiladas to the next level with:
- Sliced avocado or guacamole
- Dollop of sour cream or Mexican crema
- Pico de gallo for freshness
- Extra lime wedges for brightness
Quick Tip: Set up a toppings bar when serving to friends so everyone can customize their plate! 🥑
Cooking Tips and Variations 👩🍳
Over the years of making this recipe, I’ve learned a few tricks that can help you create your perfect seafood enchiladas:
Seafood Swaps:
- Lobster: For a super special occasion, substitute lobster for the crab
- Scallops: Bay scallops work beautifully in this recipe
- Fish: Try adding chunks of firm white fish like cod or halibut
Make It Lighter:
Greek yogurt can replace some or all of the heavy cream for a lighter sauce with added protein. The tanginess works great with the seafood!
Add-Ins for Texture:
I sometimes add corn kernels and diced bell peppers to the filling for extra color, flavor, and texture. The sweetness pairs well with the seafood.
Personal Note: My favorite variation uses chipotle powder instead of regular chili powder – the smokiness takes these enchiladas to a whole new level! 🌶️
Spice Level Adjustments:
Control the heat by adjusting:
- Amount of green chilies
- Type of chili powder
- Adding jalapeño to the filling
- Serving with hot sauce on the side
Storage and Reheating Tips 🧊
These enchiladas are great for meal prep! Here’s how to store and reheat them:
Refrigeration:
Store leftover enchiladas in an airtight container for up to 3 days. The flavors actually get better overnight as they meld together!
Freezing Options:
You can freeze these enchiladas either before or after baking:
- Before baking: Assemble everything but don’t add the sauce or cheese. Wrap tightly and freeze for up to 2 months.
- After baking: Portion into individual servings, cool completely, and freeze for quick lunches.
Reheating Done Right:
For the best texture when reheating:
- Let refrigerated enchiladas come to room temperature for 15 minutes
- Bake at 350°F (175°C) until warmed through (about 20 minutes)
- Add a little extra cheese on top during the last 5 minutes
Microwave Tip: If you must use the microwave, cover with a damp paper towel to prevent the tortillas from drying out.
Common Mistakes to Avoid ⚠️
Even as someone who makes seafood dishes regularly, I’ve made my share of mistakes with these enchiladas. Here’s what to watch out for:
-> Overcooking the Shrimp
Shrimp cook incredibly quickly! They only need to turn pink – about 2-3 minutes. Overcooking makes them rubbery and tough.
Remember: The shrimp will cook a bit more in the oven, so it’s better to undercook them slightly during the initial cooking.
-> Sauce Issues
Too much sauce makes the enchiladas soggy. Aim for enough to coat them well without creating a soup in your baking dish.
-> Skipping the Rest Time
I know it’s tempting to dig in right away, but letting the enchiladas rest for 5-10 minutes allows the sauce to set and the flavors to meld. They’ll hold together better when serving too!
🌮 Fact: The word “enchilada” comes from the Spanish word “enchilar,” which means “to add chili pepper to.”
-> Temperature Matters
Starting with cold filling can prevent your enchiladas from heating evenly. Let refrigerated ingredients come to room temperature before assembling.
Final Thoughts 💭
These seafood enchiladas have become my signature dish when I want to impress friends without spending all day in the kitchen. The combination of tender seafood and creamy sauce wrapped in soft tortillas just hits all the right notes!
I hope you’ll give this recipe a try and make it your own. Maybe add a special ingredient or adjust the spices to suit your taste. Cooking is all about making food that makes YOU happy!
If you do try these seafood enchiladas, I’d love to hear how they turned out. Did you make any interesting variations? Was the secret sauce as amazing as promised? Let me know in the comments!
You may like also:
– Baked Shrimp Recipe
– Honey Walnut Shrimp Recipe
– Boiled Shrimp Recipe
Happy cooking, friends! 🦐❤️🌮
~Katie
