Quick Seafood Enchiladas

Quick Seafood Enchiladas

6
J Scholfield 1

"This recipe came about the night I realized I forgot to buy chicken for the enchilada recipe on the back of the enchilada sauce can. Luckily, I had some shrimp in the freezer."

Ingredients

35 m {{adjustedServings}} servings 325 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 12 g
  • 19%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 22.4 g
  • 45%
  • Cholesterol:
  • 168 mg
  • 56%
  • Sodium:
  • 715 mg
  • 29%

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. Stir shrimp, cream cheese, garlic, cilantro, and lime juice in a skillet over medium heat until cream cheese is smooth and shrimp are heated through, 5 to 7 minutes.
  3. Divide shrimp mixture evenly onto each tortilla. Roll tortilla tightly around the filling to form an enchilada. Arrange enchiladas seam sides down in baking dish.
  4. Pour enchilada sauce over tortillas.
  5. Bake in preheated oven until bubbly, about 20 minutes.
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Reviews

6
  1. 9 Ratings

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I enjoyed trying this recipe last night. It is quick and easy, and very versitile. I used two 6oz bags of cooked salad shrimp, and did add a 6oz can of white crab meat drained. I also added a...

The shrimp was a fun change from regular enchiladas. I used red sauce instead of green and they still turned out good.

My family loved this recipe. I doubled the "filling" since I have teenagers and they love to eat. I couldn't find green enchilada sauce at the store I went to so I got regular enchilada sauce a...