Quick Seafood Enchiladas

Quick Seafood Enchiladas

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."


35 m servings 325 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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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  • Prep

  • Cook

  • Ready In

  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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  1. 11 Ratings


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...

Quick for sure, but missing a great deal in flavor complexity, perhaps a creamy homemade sauce. The enchilada sauce on its own just wasn’t enough to carry this. I pretty much just tasted enchil...

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...

I also thought these would be bland, but they had a lot of flavor. I used 12 oz small shrimp and 1 can crab meat. I got 4 small enchiladas out of it.

Super simple and delicious!

very tasty. i used corn tortillas, canned red enchilada sauce, otherwise kept rest of recipe the same. quick to make. i would say this is for 4 people max, maybe double it for 6 people.

My wife loved it! (I'm not a seafood fan.)