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READY IN 1 hr

Shrimp and Crab Enchiladas

Read Reviews (215)

"Enchiladas made with shrimp, crab and Jack cheese. This is a great dish with a Southwestern flair." — CHRISTYJ

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Original recipe makes 12 servings Change Servings

12 (12 inch) flour tortillas
8 ounces Monterey Jack cheese, shredded
1 (6 ounce) can crab meat, drained
1 pound cooked medium shrimp, shelled and deveined

1 (20 ounce) can green enchilada sauce
1 (8 ounce) container sour cream
1 bunch green onions, chopped

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas to form enchiladas. Arrange side by side in a 9x13 inch baking pan.
Pour green enchilada sauce over all of the enchiladas; the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas.
Cover, and bake for 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes. Top enchiladas with sour cream and green onions to serve.

Kitchen-Friendly View

PREP 15 mins
COOK 45 mins
READY IN 1 hr

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Muy delicioso! Whenever we serve this, our friends ask for the recipe. We modified it a bit by increasing the following; 16 ounces of cheese, 3 cans of crab meat, 1 1/2 lbs. of shrimp, and adding: 1/2 can green chiles, 1 small can chopped black olives. We mix the 1/2 of the cheese along with the crab, shrimp, chiles and olives for the filling. Wonderful tasting!!

—jam

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Most Helpful Critical Review

Dec 23, 2003

This was pretty good but not great. I can of crabmeat is definitely not enough. I hate to say it but I think using the fake crabmeat would work better because it is in large pieces. I couldn't find green enchilada sauce and used red. I also mixed in the green onions w/the shrimp, crab and cheese. My fiance is not a seafood fan but I am. He said this was a little below average.

—CSANDST1

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262 Ratings

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Sep 03, 2006

I added bay scallops to the seafood & I did saute them all in olive oil w/ garlic & onions as suggested by many reviewers. I also added a tsp. of cumin to the seafood mix & loved the flavor it added...I think next time I might add another teaspoon. The green enchilada sauce MADE this recipe...I can't imagine it w/ red. After baking the second time, I topped the enchiladas off w/ a bit of mexican blend cheeses & stuck it under the broiler for a few minutes to add visual appeal. Then I topped each enchilada w/ a tbp sized dollop of sour cream (they really don't need any more than that) & sprinkled them w/ fresh, chopped cilantro. These were really, really good but I think white corn tortillas would make a better wrap for them. They'd hold up better to cooking under the sauce. Served them w/ watermelon margaritas, a southwestern blend of mixed veggies (corn, black beans, onions, poblanos etc), chips & hot sauce & sopapillas for dessert. Fantastic dinner...thanks Lisa!

—IMVINTAGE

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Mar 24, 2003

This was an excellent dish. I used 8 oz. imitation crabmeat and 4 oz. baby shrimp. I mixed in a little fat free sour cream, a diced tomato and some of the green onions as well as a jack/cheddar mexican cheese mix and it tasted wonderful. One of the easiest dishes and it got rave reviews!!! I will make it again and again. Thank you Lisa!

—JNFAGAN

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May 06, 2004

This was delicious. Followed previous advice and chopped the shrimp and added cream cheese. I also used two cans of enchilada sauce. I put a small amount on the bottom of the pan which helped keep the enchiladas from sticking and I poured a spoonful over the crab/shrimp mixture before rolling. The results were wonderful. FYI: The mixture nicely filled ten flour tortillas, had I used all twelve they would not have fit in the suggested pan.

—QUEENOFRULES

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Jul 15, 2003

these were so awesome!! I can't believe how good these tasted with such a simple recipe. The end result was a little mushy though, I think next time I'll add the enchilada sauce a little later, probably after baking the enchiladas for ten or fifteen minutes first and making the outsides a little crispy so that they wont soak in as much of the sauce. Other than that, these were great and I will definately make them again!

—SMOOSHCRICKETS

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Jun 22, 2004

Very big hit! Saute the shrimp with olive oil, garlic and onions first to give them more flavor, medium green enchilada sauce was a little mild, might use hot next time.

—LTSUNSHINE

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Nov 05, 2008

This was fantastic, and so easy to make. The hardest part was finding the green chili sauce. But it was well worth the hunt! I added sauteed onion, garlic, chopped green and red peppers to the shrimp and crab mix. I can't wait to make it again.

—Mrs. Chef Esh

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Nutrition

Calories
571 kcal
29%

Carbohydrates
65 g
21%

Cholesterol
120 mg
40%

Fat
22.3 g
34%

Fiber
4.9 g
20%

Protein
26.8 g
54%

Sodium
996 mg
40%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Shrimp and Crab Enchiladas

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 571
Calories from Fat: 200

% Daily Value *
Total Fat 22.3g 34 %
Saturated Fat 10.1g 50 %
Cholesterol 120mg 40 %
Sodium 996mg 40 %
Potassium 505mg 14 %
Total Carbohydrates 65g 21 %
Dietary Fiber 4.9g 20 %
Protein 26.8g 54 %
** Sugars 2.8g
Vitamin A 14 %
Vitamin C 16 %
Calcium 46 %
Iron 59 %
** Thiamin 66 %
Niacin 90 %
Vitamin B6 12 %
Magnesium 23 %
Folate 83 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.