Seafood Enchiladas

Seafood Enchiladas

Cathy 0

"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."

Ingredients 55 m {{adjustedServings}} servings 607 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 607 kcal
  • 30%
  • Fat:
  • 36.5 g
  • 56%
  • Carbs:
  • 42.6g
  • 14%
  • Protein:
  • 26.8 g
  • 54%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 1078 mg
  • 43%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Bake in preheated oven for 30 minutes.
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Reviews 353

  1. 464 Ratings


OK, the only time I rate a recipe is when it absolutely knocks our socks off. This one DID! I read all the reviews and made the following modifications: I doubled the batch of sauce, making a roux of the melted butter by stirring in 5 tbs of flour to make a paste and cooking it for about 1 minute (to get rid of the "raw" flavor of the flour). Then added the cream (oh btw, I used heavy cream instead of 1/2 & 1/2). I also added 1 can diced mild green chiles, 1 tsp of chili powder, 1 tsp of cumin and 1/4 tsp cayenne pepper & substited regular salt for the garlic salt. I heated this all to a simmer then poured it slowly into the sour cream whisking constantly to avoid the curdling that others experienced. The sauce came out creamy & perfect. Other mods: I added 2 cloves of minced garlic to the onion before sauteeing. I used imitation crab meat. (This would probably be 10 stars with the real thing). And also I added 1/4 of the sauce to the crab/shrimp onion mixture before rolling up the enchiladas to keep the insides creamy & moist. The 9 X 13 pan was perfect but it made 8 not 6 burrito sized enchiladas, tightly tucked in the pan. Good idea to garnish with either olives or green onions or cilantro. I didn't and it lacked eye appeal. The taste however, totally made up for any presentation issue!!! Thank you Cathy! And thank you all reviewers who helped take a wonderful base recipe and make it sublime!


This recipe required several alterations! If you like "saucy" enchiladas then you will definitely need to double the sauce recipe. I recommend adding minced garlic. Use Pepper Jack cheese instead for some extra flavor and a little zip. Use fresh cilantro in place of the dried parsley - and to give the sauce some added flavor - use a small can of diced green chilies, add extra garlic powder, and some cumin. I use heavy cream in place of half/half and add a little whole milk - makes the sauce creamier. You can thicken the sauce with a little cornstarch if desired - however the sauce typically thickens in the oven. For those who complained about the sauce curdling - you CANNOT let the sauce boil once the sour cream has been added! Remove the sauce from the heat and add the sour cream at the end. Use corn tortillas if you want a more authentic flavor - especially the thick homemade style corn tortillas. Also, be sure to add a little of the sauce to the shrimp (I used only shrimp) mixture. Overall with the alterations it was a great meal - but not worth 5 stars.


With a little doctoring, this was great. The 9x13 in dish called for seemed way too roomy for just 6 enchiladas, so instead they went into a 7x11 in dish, and that was more snug--the sauce stayed where it was intended to. No problem with it being too thin, as some other reviewers had trouble with. I added 2 cloves of garlic to the onion, and 1/2 cup sour cream into the seafood. I used all (one lb) imitation crabmeat (don't laugh) and it came out really nicely. The sauce needed it got 1/2 tsp cumin, 1/4 tsp coriander, and a dash or two of cayenne. And before sticking it in the oven, I garnished it with a handful of sliced black olives. Very happy with this one. Yup.