Shrimp and Crab Enchiladas

Shrimp and Crab Enchiladas

226
CHRISTYJ 104

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

1 h servings 571 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 571 kcal
  • 29%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 65g
  • 21%
  • Protein:
  • 26.8 g
  • 54%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 996 mg
  • 40%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Pour green enchilada sauce over all of the enchiladas; the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas.
  4. 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.

Reviews

226
  1. 275 Ratings

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Most helpful positive review

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 ad...

Most helpful critical review

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'...

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 ad...

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 a...

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/chedda...

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 k...

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'...

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, ...

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.

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 th...

We really enjoyed this recipe. I could not find the green enchilada sauce so had to use red but it was still delicious.