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Shrimp and Crab Enchiladas

Shrimp and Crab Enchiladas

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
CHRISTYJ

CHRISTYJ

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

jam
97

jam

9/10/2006

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!!

IMVINTAGE
74

IMVINTAGE

9/3/2006

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!

JNFAGAN
66

JNFAGAN

3/24/2003

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!

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