Shrimp and Crab Enchiladas

Shrimp and Crab Enchiladas

223 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Recipe by  CHRISTYJ

“Enchiladas made with shrimp, crab and Jack cheese. This is a great dish with a Southwestern flair.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 12 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas to form enchiladas. Arrange side by side in a 9x13 inch baking pan.
  3. Pour green enchilada sauce over all of the enchiladas; the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas.
  4. Cover, and bake for 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes. Top enchiladas with sour cream and green onions to serve.

Share It

Reviews (223)

Rate This Recipe


Muy delicioso! Whenever we serve this, our friends ask for the recipe. We modified it a bit by increasing the following; 16 ounces of cheese, 3 cans of crab meat, 1 1/2 lbs. of shrimp, and adding: 1/2 can green chiles, 1 small can chopped black olives. We mix the 1/2 of the cheese along with the crab, shrimp, chiles and olives for the filling. Wonderful tasting!!



I added bay scallops to the seafood & I did saute them all in olive oil w/ garlic & onions as suggested by many reviewers. I also added a tsp. of cumin to the seafood mix & loved the flavor it added...I think next time I might add another teaspoon. The green enchilada sauce MADE this recipe...I can't imagine it w/ red. After baking the second time, I topped the enchiladas off w/ a bit of mexican blend cheeses & stuck it under the broiler for a few minutes to add visual appeal. Then I topped each enchilada w/ a tbp sized dollop of sour cream (they really don't need any more than that) & sprinkled them w/ fresh, chopped cilantro. These were really, really good but I think white corn tortillas would make a better wrap for them. They'd hold up better to cooking under the sauce. Served them w/ watermelon margaritas, a southwestern blend of mixed veggies (corn, black beans, onions, poblanos etc), chips & hot sauce & sopapillas for dessert. Fantastic dinner...thanks Lisa!



This was an excellent dish. I used 8 oz. imitation crabmeat and 4 oz. baby shrimp. I mixed in a little fat free sour cream, a diced tomato and some of the green onions as well as a jack/cheddar mexican cheese mix and it tasted wonderful. One of the easiest dishes and it got rave reviews!!! I will make it again and again. Thank you Lisa!

More Reviews

Similar Recipes

Shrimp and Crab Bisque

Shrimp and Crab Bisque

Crab and Shrimp Delight

Crab and Shrimp Delight

Shrimp and Crab Casserole

Shrimp and Crab Casserole

Shrimp Enchiladas

Shrimp Enchiladas

Shrimp and Crab Stuffed Flounder

Shrimp and Crab Stuffed Flounder

Broiled Grouper with Creamy Crab and Shrimp Sauce

Broiled Grouper with Creamy Crab and Shrimp Sauce


Amount Per Serving (12 total)

  • Calories
  • 571 cal
  • 29%
  • Fat
  • 22.3 g
  • 34%
  • Carbs
  • 65 g
  • 21%
  • Protein
  • 26.8 g
  • 54%
  • Cholesterol
  • 120 mg
  • 40%
  • Sodium
  • 996 mg
  • 40%

Based on a 2,000 calorie diet



previous recipe:

Shrimp Enchiladas Suizas


next recipe:

Shrimp and Crab Bisque