Quick Seafood Enchiladas Recipe - Allrecipes.com
Quick Seafood Enchiladas Recipe
  • READY IN 35 mins

Quick Seafood Enchiladas

Recipe by  

"This recipe came about the night I realized I forgot to buy chicken for the enchilada recipe on the back of the enchilada sauce can. Luckily, I had some shrimp in the freezer."

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Ingredients Edit and Save

Original recipe makes 6 enchiladas Change Servings
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  • PREP

    10 mins
  • COOK

    25 mins
  • READY IN

    35 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Stir shrimp, cream cheese, garlic, cilantro, and lime juice in a skillet over medium heat until cream cheese is smooth and shrimp are heated through, 5 to 7 minutes.
  3. Divide shrimp mixture evenly onto each tortilla. Roll tortilla tightly around the filling to form an enchilada. Arrange enchiladas seam sides down in baking dish.
  4. Pour enchilada sauce over tortillas.
  5. Bake in preheated oven until bubbly, about 20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Apr 29, 2013

I enjoyed trying this recipe last night. It is quick and easy, and very versitile. I used two 6oz bags of cooked salad shrimp, and did add a 6oz can of white crab meat drained. I also added a 4oz can of diced green chilis, and a tablespoon or so of Penzey's Bold taco Seasoning to spice it up a bit. The filling was a bit wet, my fault I'm sure with the additions, so I had to cook it down quite a bit. But the result was rich and tasty. Thanks for sharing your recipe with AR!

 
Most Helpful Critical Review
Jul 13, 2015

Quick for sure, but missing a great deal in flavor complexity, perhaps a creamy homemade sauce. The enchilada sauce on its own just wasn’t enough to carry this. I pretty much just tasted enchilada sauce. In a last minute attempt to improve this once it came out of the oven, I quickly made a sauce of chicken broth, salsa verde and sour cream. It was only a marginal improvement.

 

11 Ratings

Oct 21, 2013

The shrimp was a fun change from regular enchiladas. I used red sauce instead of green and they still turned out good.

 
May 01, 2013

My family loved this recipe. I doubled the "filling" since I have teenagers and they love to eat. I couldn't find green enchilada sauce at the store I went to so I got regular enchilada sauce and salsa verde and used 1/2 can of the regular and a whole can of the salsa verde. I thought the enchiladas would be bland because of the cream cheese and shrimp, but these were really great. Everyone in my family could not say enough good things about them. Thanks for a great recipe!

 
Oct 01, 2013

I also thought these would be bland, but they had a lot of flavor. I used 12 oz small shrimp and 1 can crab meat. I got 4 small enchiladas out of it.

 
Jun 19, 2015

Super simple and delicious!

 
May 05, 2015

very tasty. i used corn tortillas, canned red enchilada sauce, otherwise kept rest of recipe the same. quick to make. i would say this is for 4 people max, maybe double it for 6 people.

 
Feb 21, 2014

My wife loved it! (I'm not a seafood fan.)

 

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Nutrition

  • Calories
  • 325 kcal
  • 16%
  • Carbohydrates
  • 30.6 g
  • 10%
  • Cholesterol
  • 168 mg
  • 56%
  • Fat
  • 12 g
  • 19%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 22.4 g
  • 45%
  • Sodium
  • 715 mg
  • 29%

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

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