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Seafood Enchiladas con Queso

Seafood Enchiladas con Queso

  • Prep

    1 h
  • Cook

    50 m
  • Ready In

    1 h 50 m
BAJATHECAT

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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.
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Reviews

Saveur
8

Saveur

5/6/2012

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*

6/19/2012

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
5

Bibi

6/2/2012

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!

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