Seafood Enchiladas

Seafood Enchiladas

354

"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
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Original recipe yields 6 servings

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Nutrition

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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Directions

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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

354
  1. 466 Ratings

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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...

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...

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 staye...