Seafood Enchiladas con Queso

Seafood Enchiladas con Queso

7 Reviews 3 Pics
  • Prep

    1 h
  • Cook

    50 m
  • Ready In

    1 h 50 m
BAJATHECAT
Recipe by  BAJATHECAT

“Creamy enchiladas with just a bit of zip! Use your food processor to make this in a snap. Serve on plate decorated with a dollop of guacamole and a dollop of sour cream.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 enchiladas

ADVERTISEMENT

Directions

  1. Melt 1/4 cup butter in a large saucepan over medium heat. Cook and stir red bell pepper, green bell pepper, onion, jalapeno pepper, Anaheim pepper, garlic, and oregano in the melted butter until peppers are tender, about 5 minutes. Season with salt, white pepper, and cayenne pepper.
  2. Pour half-and-half into pepper mixture and bring to a boil, scraping any brown bits from the bottom of the pan. Reduce heat to medium-low; simmer until slightly thickened, about 3 minutes.
  3. Slowly stir 1 cup Monterey Jack cheese into the cream sauce until melted, about 5 minutes; remove from heat.
  4. Stir sour cream into the sauce.
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. Melt 1/4 cup butter in a large skillet over medium-high heat. Cook and stir shrimp, scallops, and 1/2 cup green onion in melted butter until shrimp begin to turn pink, about 2 minutes.
  7. Stir 1 chopped tomato and half the cream sauce into shrimp mixture.
  8. Spoon about 1/3 cup shrimp mixture onto each tortilla. Roll tortilla tightly around the filling to form an enchilada. Arrange enchiladas seam sides down in 9x16-inch baking dish.
  9. Pour remaining sauce and any remaining shrimp mixture and over enchiladas.
  10. Cover baking pan with aluminum foil.
  11. Bake in the preheated oven until bubbly, about 30 minutes. Remove foil and sprinkle enchiladas with 2 cups Monterey Jack cheese.
  12. Return baking dish to oven; bake until cheese is melted, about 5 minutes.
  13. Scatter 1/2 cup green onion and remaining chopped tomato over enchiladas to serve.

Share It

Reviews (7)

Rate This Recipe
Saveur
8

Saveur

Wow, this was one tasty and impressive dish! The cheese sauce is to die for! I made the recipe as published with plenty of salt and white pepper to taste, and did add some crab meat to the filling. I added about 10 minutes baking time on. Make sure you use a large baking dish for this, my 9 x 13 only held 8 enchiladas, so I ended up using two and having to eye the sauce. Oh, and make sure you butter or Pam the dish, mine stuck a bit. Overall, it's a lot of prep and a time consuming recipe, but the result is soooooo worth it! Thanks for sharing your recipe, bajathecat!

*Sherri*
5

*Sherri*

I knew this recipe was a winner when I first saw it published. I used all shrimp, used the whole bell peppers, so I had lots more pepper mixture. I did use a 10X15 casserole dish. My cheese mixture seemed a bit soupy, and that may have been due to my extra peppers, but it thickened up just perfect in cooking. I forgot about the foil but it didn't burn and so I really didn't need it. Topped with the extra tomatoes, green onions and cilantro. Great dish for using up garden peppers, everyone loved it. Not even as rich as I thought it would be, but then again I had lots of veggies in this. Certainly will make this enchilada casserole again, you can use just about any seafood and not go wrong...and don't be shy on the vegetables, just use a large baking dish.

Bibi
4

Bibi

These were very good! In spite of the Anaheim and the jalapeno, there was very little heat in this recipe, and I was thankful for that, because I didn't want to lose the delicate flavor of the seafood! I used shrimp and crab meat, following the recipe exactly until the last garnish of tomato and green onion, because I was serving a salsa along with the enchiladas. Beautiful cheese sauce, but very rich! I used a 13 x 9 pan, and the recipe made 10 enchiladas for me. I took Saveur's advice and sprayed the pan with cooking spray before baking. This dish is company worthy! Thanks!

More Reviews

Similar Recipes

Seafood Enchiladas
(347)

Seafood Enchiladas

Homemade Chicken Enchiladas
(18)

Homemade Chicken Enchiladas

Green Chile Chicken Enchiladas
(16)

Green Chile Chicken Enchiladas

Crab and Mushroom Enchiladas
(14)

Crab and Mushroom Enchiladas

Chili con Queso with Chicken (Similar to Carlos O'Kelly's)
(14)

Chili con Queso with Chicken (Similar to Carlos O'Kelly's)

Heather's Beef Enchiladas
(9)

Heather's Beef Enchiladas

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 502 cal
  • 25%
  • Fat
  • 28.8 g
  • 44%
  • Carbs
  • 36.1 g
  • 12%
  • Protein
  • 24.8 g
  • 50%
  • Cholesterol
  • 134 mg
  • 45%
  • Sodium
  • 818 mg
  • 33%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Green Chile Chicken Enchiladas

>

next recipe:

Seafood Enchiladas