Seafood Enchiladas

Seafood Enchiladas

358

"These crab and shrimp stuffed enchiladas taste like the ones served at a popular Mexican restaurant in my area. My husband just loves them. After sprinkling the cheese over the enchiladas before baking, you can also garnish with tomatoes, cilantro, olive slices, or whatever other garnish you enjoy."
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Ingredients

55 m servings 607 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 607 kcal
  • 30%
  • Fat:
  • 36.5 g
  • 56%
  • Carbs:
  • 42.6g
  • 14%
  • Protein:
  • 26.8 g
  • 54%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 1078 mg
  • 43%

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. In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.
  3. In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
  4. Bake in preheated oven for 30 minutes.

Reviews

358
  1. 470 Ratings

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Most helpful positive review

OK, the only time I rate a recipe is when it absolutely knocks our socks off. This one DID! I read all the reviews and made the following modifications: I doubled the batch of sauce, making a...

Most helpful critical review

I liked it but it was very rich. I followed the directions exactly - and I think it could have been less rich and more shrimp added to the recipe because it was not enough! I would double to fil...

OK, the only time I rate a recipe is when it absolutely knocks our socks off. This one DID! I read all the reviews and made the following modifications: I doubled the batch of sauce, making a...

This recipe required several alterations! If you like "saucy" enchiladas then you will definitely need to double the sauce recipe. I recommend adding minced garlic. Use Pepper Jack cheese...

With a little doctoring, this was great. The 9x13 in dish called for seemed way too roomy for just 6 enchiladas, so instead they went into a 7x11 in dish, and that was more snug--the sauce staye...

After reading the other reviews, I incorporated several changes. First, I added two cloves of garlic with the onion and used only shrimp (an entire lb. because it's what I had on hand). For th...

I've made this recipe for a year or so now, and everyone loves it. I do almost double the sauce portion, I like them moist. Thanks for sharing!

This was a great recipe. My husband loved these. I did however make some slight variations: used two packages of the imitation crab meat,no shrimp,a mix of shredded colby and monterey jack chees...

These were delicious with some changes for personal taste. I used 6 green onions instead of white or yellow, 8 ounces white cheddar cheese instead of Colby, 1/2 cup half/half, 2T butter, 1t garl...

I made this for my family, and added 1/2can of chopped olives, 1/2 can of green chiles. This added so much more flavor, and if you really want to jazz it up, add the green enchilada sauce either...

Very good...I did add some garlic and red pepper and a few other seasonings to give it more flavor. Also added some sour cream to the seafood mixture to moisten it a bit. thank you