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Seafood enchiladas recipe

Seafood enchiladas recipe

  • Recipes
  • Ingredients
  • Seafood

Using frozen seafood for this spicy Mexican-style dish makes it an affordable, no-fuss feast.

2 people made this

IngredientsServes: 4

  • 400g can chopped tomatoes
  • pinch of chilli powder, or to taste
  • 1 tbsp vegetable oil
  • 3 spring onions, thinly sliced
  • 2 garlic cloves, crushed
  • 400g frozen seafood selection, thawed and drained
  • 60ml whipping cream
  • 8 flour or corn tortillas
  • 125g mature Cheddar, grated
  • 2 tbsp chopped pickled jalapeños

MethodPrep:30min ›Cook:20min ›Ready in:50min

  1. Preheat the oven to 200°C (gas 6). Pulse the tomatoes in a food processor or blender until smooth. Add chilli powder to taste, then set aside.
  2. Heat the oil in a large frying pan, add the spring onions and garlic and sauté for 1 minute or until soft.
  3. Stir in the seafood, then add 150ml of the puréed tomatoes and 1 tbsp of the cream and heat through. Transfer to a bowl and cover with foil to keep warm.
  4. Pour the remaining tomatoes and cream into the frying pan and bring to a simmer; lower the heat to keep the sauce at a gentle simmer.
  5. To make the enchiladas, dip one tortilla at a time into the sauce in the frying pan for about 10 seconds until just pliable. Allow excess sauce to drip off, then lay on a board and top with a spoonful of the seafood mixture. Roll up the tortilla and place, seam-side down, in a large baking dish, measuring about 28 x 18cm. Repeat with the remaining tortillas and seafood mixture.
  6. Stir any remaining seafood mixture into the sauce in the frying pan and pour over the tortillas. Sprinkle with cheese and jalapeños. Bake the enchiladas for 20 minutes or until heated through. Serve hot.

COOK SMART

*Add the drained juice from the thawed seafood to the sauce in step 4 for extra flavour.
*For delicious Tex-Mex chicken enchiladas, substitute 450g boneless, skinless chicken breasts, cut into bite-sized pieces, in place of the seafood. Add in Step 2, sautéing for about 5 minutes or until the juices run clear.

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  • 1 ¼ pounds fresh or frozen medium shrimp
  • 8 ounces fresh or frozen halibut, cod, tilapia, or sea bass
  • 5 cups water
  • 2 teaspoons canola oil
  • ¾ cup chopped red sweet pepper (1 medium)
  • 2 fresh poblano chile peppers, stemmed, seeded, and chopped (see Tip)
  • ½ cup chopped onion (1 medium)
  • 2 cloves garlic, minced
  • 8 low-carb whole wheat flour tortillas
  • 4 ounces Neufchatel cheese, softened
  • 1 (8 ounce) carton light sour cream
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¾ cup fat-free milk
  • ½ cup thinly sliced green onions

Thaw shrimp and halibut, if frozen. Peel and devein shrimp. Rinse shrimp and halibut pat dry with paper towels. Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish set aside. In a large saucepan, bring the water to boiling. Add shrimp cook 1 to 3 minutes or until shrimp are opaque, stirring occasionally. Rinse with cold water drain and chop. Set aside.

Measure thickness of fish. Place a steamer insert in a large skillet or 4-quart Dutch oven with a tight-fitting lid. Add water to the skillet to just below the steamer insert. Bring water in skillet to boiling. Place fish in the steamer insert. Cover and steam over medium heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, adding more water as needed to maintain steam. Flake fish into bite-size pieces set aside.

In a large nonstick skillet, heat oil over medium heat. Add sweet pepper, chile peppers, and onion cook for 5 to 10 minutes or until vegetables are tender, stirring occasionally. Stir in garlic cook 1 minute more. Remove from heat. Stir in shrimp and halibut.

Meanwhile, stack tortillas wrap tightly in foil. Bake about 10 minutes or until heated through. For sauce, in a medium bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in sour cream, flour, 1/4 teaspoon salt, and black pepper. Gradually beat in milk until smooth.

Add 1/2 cup of the sauce to the shrimp mixture, stirring until well mixed. Divide shrimp mixture among tortillas, spooning the shrimp mixture near one side of each tortilla. Roll up tortillas. Place filled tortillas, seam sides down, in prepared baking dish. Pour the remaining sauce over tortillas.

Bake, covered, about 35 minutes or until heated through. Let stand for 5 minutes before serving. Sprinkle with green onions before serving.

Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.


Recipe Summary

  • 1 ¼ pounds fresh or frozen medium shrimp
  • 8 ounces fresh or frozen halibut, cod, tilapia, or sea bass
  • 5 cups water
  • ¼ teaspoon salt
  • 2 teaspoons canola oil
  • ¾ cup chopped red sweet pepper (1 medium)
  • 2 fresh poblano chile peppers, seeded and chopped*
  • ½ cup chopped onion (1 medium)
  • 2 cloves garlic, minced
  • 8 low-carb whole wheat flour tortillas
  • 4 ounces reduced-fat cream cheese (Neufchâtel), softened
  • 1 8 ounce carton light sour cream
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¾ cup fat-free milk
  • ½ cup thinly sliced green onions

Thaw shrimp and halibut, if frozen. Peel and devein shrimp. Rinse shrimp and halibut pat dry with paper towels. Preheat oven to 350°F. Grease a 3-quart rectangular baking dish set aside. In a large saucepan combine the water and 1/4 teaspoon salt bring to boiling. Add shrimp cook for 1 to 3 minutes or until shrimp are opaque, stirring occasionally. Rinse with cold water drain and chop. Set aside.

Measure thickness of fish. Place a steamer insert in a large skillet or 4-quart Dutch oven with a tight-fitting lid. Add water to the skillet to just below the steamer insert. Bring water in skillet to boiling. Place fish in the steamer insert. Cover and steam over medium heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, adding more water as needed to maintain steam. Flake fish into bite-size pieces set aside.

In a large nonstick skillet heat oil over medium heat. Add sweet pepper, chile peppers, and onion cook for 5 to 10 minutes or until vegetables are tender, stirring occasionally. Stir in garlic cook for 1 minute more. Remove from heat. Stir in shrimp and halibut.

Meanwhile, stack tortillas wrap tightly in foil. Bake about 10 minutes or until heated through. For sauce, in a medium bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in sour cream, flour, 1/4 teaspoon salt, and the black pepper. Gradually beat in milk until smooth.

Add 1/2 cup of the sauce to the shrimp mixture. Divide shrimp mixture among tortillas, spooning the shrimp mixture near one side of each tortilla. Roll up tortillas. Place filled tortillas, seam sides down, in prepared dish. Pour the remaining sauce over tortillas.

Bake, covered, about 35 minutes or until heated through. Let stand for 5 minutes before serving. Sprinkle with green onions before serving.

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.


Frozen vs. Fresh Shrimp

I used uncooked frozen shrimp that had already been peeled, deveined, and tails removed. If the tails have not been removed, be sure to do that. If you have larger shrimp, chop it up into smaller pieces. With the small shrimp, just put them in whole.

It is up to you if you decide to devein the shrimp. You need to peel it and remove the tail, of course, but deveining is actually based on looks, not any other reason. To peel the shrimp, start underneath. To devein, make a slit (not too deep) along the back of the shrimp, pulling out the black vein with the tip of a knife. It’s really not as intimidating as it would seem. So, if already peeled and deveined shrimp are not an option for you, don’t skip on the recipe–try the fresh stuff!

With any uncooked shrimp, rinse it before you cook it. You know shrimp is cooked when it is opaque and a pinkish color (as compared to the limp gray before cooking). This takes just a few minutes.


Recipe of Favorite Seafood Enchiladas

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, seafood enchiladas. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Seafood Enchiladas is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Seafood Enchiladas is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can have seafood enchiladas using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Seafood Enchiladas:

Instructions to make Seafood Enchiladas:

  1. Preheat oven to 350.
  2. Melt butter in deep skillet.
  3. Add onion, crab and any salt and pepper. Saute till onions are clear.
  4. Add cilantro, sour cream and 1 cup cheese.
  5. Blend together and add any hot sauce.
  6. Split into 4 tortillas and wrap up.
  7. Place in baking dish, cover with enchilada sauce and rest of cheese.
  8. Bake for 25-30 minutes..

So that is going to wrap it up with this exceptional food seafood enchiladas recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!


  • Shrimp – I highly recommend using peeled and deveined raw shrimp. Medium-sized or baby shrimp work perfectly.
  • Crab – Definitely use lump or jumbo crab meat. Avoid canned crab meat that isn’t refrigerated.
  • Corn – frozen, fresh, or canned corn works.
  • Chipotle Peppers in Adobo Sauce – Make sure to remove the seeds from the chipotle peppers if you don’t like it spicy.
  • Cheese – any type of melting cheese works. I used a Mexican four-cheese blend and queso fresco.
  • Corn Tortillas – You can use flour tortillas but corn tortillas taste so much better! In order for the tortillas to roll without falling apart, you must fry them in vegetable oil for 10-15 seconds on each side.
  • Lobster Base – if you can find lobster base, it will add tons of flavor to the enchiladas. To make lobster stock, simply add 1 tbsp of lobster base to 2 cups of water. However, you can substitute lobster stock for chicken stock.

Step 1

Begin by adding oil to a large skillet and cook over medium-high heat. Add the onions and jalapenos and cook for 3-4 minutes or until translucent. Stir in the spices and fresh garlic and cook for 30 seconds. Add the shrimp and cook the shrimp for 1-2 minutes or until the shrimp turn pink.

Step 2

Fold in the corn and crab gently, add some fresh lime, and season with salt and pepper. In a separate skillet, add some butter and cook over medium-high heat. Once the butter melts, add the flour. Whisk the butter and flour and cook for 1-2 minutes. Add the chipotle pepper and adobo sauce and cook for 20 seconds. Stir in the lobster stock and heavy cream. Mix well and reduce the heat to medium-low. Once the sauce thickens, season it with cumin, garlic powder, onion powder, salt, and pepper.

Step 3

Add about 1/4 cup of sauce to a 9吉 casserole dish. Fry the corn tortillas in vegetable oil for 10 seconds on each side. Add about 2-3 tbsp of the shrimp and crab mixture to each tortilla and roll them up tightly. Place them seam side-down in the casserole and repeat with the remaining tortillas. Add any left-over seafood on top of the rolled tortillas. Spoon chipotle cream sauce over the top of the rolled enchiladas and then cover with cheese. Bake at 375 degrees F for 20 minutes.


Seafood enchiladas recipe - Recipes

A couple weeks ago my sister, Shantel and I had a huge craving for some seafood enchiladas!

We have a local restaurant here in Saint Cloud, Minnesota called LaCasita and their seafood enchiladas are fantastic.

But who wants to spend money going out to eat, when you can make a full pan at home for the same price?? Not us!

We went shopping for all the ingredients and got started in the kitchen!!

This recipe is SO good and fairly easy to make! I love biting into the big chunks of shrimp and crab and the sauce is delicious!

It's not quite the same as the restaurant, but defintely a good substitution when you're planning meals at home.

I used imitation crab because let's be real, we're poor and on a budget. But real crab would be absolutely amazing and it's worth the splurge if you're able.

What's in seafood enchiladas?

  • Flour tortillas: This thin, soft flatbread made from wheat flour is easy to use and great for enchiladas. You can make them homemade, or use store bought like I did. They contain less than 100 calories per tortilla.
  • Pepper jack cheese: This cheese is made with cow's milk and contains a blend of three peppers, jalapeno, serrano and habanero. It melts well, has great flavor with a semi firm texture.
  • Raw shrimp: Shrimp aka prawns are defintely a favorite at our house. They're fast and easy to prepare, budget friendly and delicious. We usually purchase them at Sam's Club for the best value.
  • Garlic: My love for garlic is real. I use it in almost everything I cook and I love the health benefits it offers. Garlic is part of the onion, leek and chive family. It's great for heart health and contains many vitamins and minerals.

Other enchilada recipes you may like:

  • Drizzle the olive oil into a pan and add garlic and shrimp
  • Saute, then add crab, parsley, salt and pepper
  • Saute, remove from heat. Stir in pepper jack cheese and set aside
  • In a saucepan, melt the butter. Once butter is melted, add the flour, then cook
  • Add the milk, sour cream, jalapeno, garlic and salt, whisk and heat
  • Place shrimp and crab mixture across each tortilla and roll up
  • Place seam side down in the baking dish. Repeat
  • Pour sauce over the top of the enchiladas, spread to cover if needed
  • Sprinkle pepper jack cheese over the top
  • Bake for 15-20 minutes until sauce is bubbly
  • Serve with green onions sprinkled on top


Full recipe below



You can add or substitute with the following ingredients:

  • scallops
  • Anaheim pepper
  • Mexican cheese blend
  • cilantro
  • Monterey jack cheese
  • black beans
  • corn
  • green chiles

Looking for more shrimp recipes?


On this day in blog history.


One year ago


Creamy Shrimp Enchiladas

These Creamy Shrimp Enchiladas are a delicious Mexican recipe filled with veggies and shrimp and covered with a rich, creamy sauce. Don’t like shrimp? Make this a Creamy Chicken Enchilada recipe and it will be just as good.

Creamy Shrimp Enchiladas

Today we’re making Creamy Shrimp Enchiladas for a date night in. When I think of a special date night, seafood is the way to go.

Seafood means “adults only” in my eyes. Can I tell you that I made four different versions of these enchiladas to come up with the perfect recipe? All in one week.

Then on our date night I ordered enchiladas just for research purposes. Needless to say, you can call me the expert on how to make creamy enchiladas. And ten pounds heavier.

Start by chopping up some onion, pepper, and garlic.

Oh yeah. I found out that shelling shrimp is my least favorite thing to do.

Sautee the veggies and add to the shrimp until they are just barely pink. We’ll be baking them more in the oven later. This mixture alone is the bomb.

Make your cheese sauce and add a little to the shrimp and the rest we’re going to smother the enchiladas with.


Seafood Enchiladas Recipe

Preparation time : 50 mins. | Serves 6 persons

This Seafood Enchiladas Recipe is prepared with crabmeat and shrimps. The stuffing has not other seasoning ingredient and the white sauce topping in this recipe develops the whole flavor. You may change the stuffing by adding or replacing fish meat as well.


Shrimp Enchiladas with Creamy Poblano Sauce

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Shrimp and veggie loaded enchiladas topped with a simple homemade creamy poblano sauce and freshly grated cheese. These shrimp enchiladas are hearty and filling and easy enough to pull together on a weeknight!

First — Shrimp Enchiladas! . Yuh-Huh. All day. Everyday.

Survived the weekend y’all.⚡️☔️ Didn’t even need a boat. . Ironically enough, I decide to make us seafood enchiladas right after the intense flooding in Houston last week. Shrimp, veggies, cheese, poblanos, and a cream sauce! How could you not love that? The end. Please scroll to the bottom, grab the recipe, and be on your merry way to enchilada bliss, like right now.

I mean, shrimp enchiladas or seafood enchiladas are probably my #1 favorite item to order at a Mexican restaurant. It just doesn’t happen very often because um.. calories! There’s just something so warm and comforting about a hot plate loaded with rice, beans, and enchiladas stuffed with seafood, be it fish or shrimp, and smothered in a way-too-rich cream sauce only to be covered in melty, gooey cheese. But of course, I can NEVER finish it on my own and boy do I feel guilty when i’m done — because you know that I loaded up on chips and guac and restaurant style salsa and was already close to be being full when my enchiladas hit the table.

But this recipe for shrimp enchiladas! Nailed it! ?? Instead of filling my enchiladas with tons of seafood and mountains of cheese, a quick swap for some protein rich baby spinach and crunchy matchstick carrots makes these a much healthier choice. I use poblanos to flavor the sauce and the enchilada stuffing to make these rich in flavor without a lot of heat. So you know everyone at home can enjoy them.

There are zero things that I don’t L❤️VE about these easy homemade shrimp enchiladas.

I think it’s safe to say that we’ve all come to terms with my slight obsession with sticking veggies into places they don’t belong and churning out a healthier version and delicious meal that otherwise would’ve been calorie dense. One of my all time favorite mexican restaurants in Houston makes a version of these shrimp enchiladas (their’s are actually called seafood enchiladas) that are stuffed with crawfish, tilapia, and shrimp — which isn’t the bad part. Seafood is good for you right? Nope. Not when it’s smothered in the most sinful cream sauce and topped with a boat load of monterey jack cheese. And to top it all off they’re served with refried beans and mexican rice. Talk about a calorie rich meal! As much as I love those enchiladas, they aren’t something that I splurge on more than once every couple of years. So these homemade shrimp enchiladas with tons of veggies are definitely much lighter on the waistline and totally manageable for a weeknight.

Sautéed onions, garlic, minced poblano peppers, baby spinach, and matchstick carrots are all mixed together with cooked shrimp and stuffed inside. Are you on your way to enchilada heaven already? Well wait till you hear about that sauce, you will be.

Creamy Poblano Sauce! It’s money, honey! (side note: that reminds me of a lip gloss from my good old days at MAC, anyone wear that one? It’s pretty!).

That is where it’s at, yo! It’s a simple homemade creamy white sauce. It’s made with equal parts butter and flour. In our case, we’re using 2 tablespoons each. Along with some chicken broth, a little sour cream, and tons and tons of minced poblanos. Poblanos are a mild chili, so you don’t have to worry about the heat, it’ll just add the flavor. A little bit of garlic powder, a couple tablespoons of cilantro, and some pepper jack cheese added right into that sauce so it’s all nice and melty when baked with the enchiladas.

Start by melting the butter and then slowly whisking in the flour. Allow the flour to cook for a minute so we get that raw flavor out. Slowly pour in the chicken broth while you whisk. Don’t add it all at once. You’ll notice it starts to thicken and sizzle immediately when you add it in, let it continue to thicken for another 1-3 minutes before you stir in the sour cream. And now we flavor it with the garlic powder and poblanos. Taste the sauce for salt. I like a little pepper so I seasoned it up a bit. And finally, just stir in that 1 cup of shredded jack cheese. I suggest getting your own block of cheese and shredding it. Pre-shredded cheese is a hassle at times because it doesn’t melt the same way freshly grated cheese does. At this point, your sauce should be thick enough to coat the back of a spoon. If it’s not, don’t worry, allow it to cool while you prepare the shrimp mixture for the enchiladas and it will thicken.

Let’s talk about the shrimp. Just a tablespoon of oil with 1 lb. on shelled and deveined shrimp and a hint of salt and pepper. I used these huge, wild caught Argentinean shrimp that I found at Trader Joe’s. They’re about $10 a bag and I kid you not, they taste like a cross between shrimp and lobster. My heart pitter patters at the thought.

Now the enchilada stuffing.

Once I cook the shrimp, I get them out of the skillet. Shrimp takes a quick 1-2 minutes to cook so you don’t want it to dry it. Once you see the little ‘c’ shapes, get them out!

Next we add in that last little bit of oil along with the diced white onions. The white onions have a little more mild flavor and they sweet when you cook them. I sauté them for a minute before adding in the minced garlic and minced poblanos. Let them sizzle a bit before you add in the fresh baby spinach and matchstick carrots. You can shred your own carrots if you’d like but i’m not above pre shredded store-bought matchstick carrots. I love to cook but shortcuts are necessary sometimes! Also, while we’re talking about the veggies, I don’t suggest using frozen spinach for this recipe, you want the leaves to be nice and bright and leafy. The frozen stuff is just not going to cut it. I add in the baby spinach, matchstick carrots, and a dash of hot sauce and let them cook for just 30 seconds. The spinach will continue to wilt a bit while it sits in the hot pan, so don’t worry if it isn’t completely soft just yet.Just add your stuffing to your tortillas along with a big pinch of cheese and roll them up. I drizzle on half the sauce and cover the casserole dish with a piece of foil so the tortillas warm all the way through for 20 minutes in a 375ºF. And when the shrimp enchiladas come out of the oven I add on the leftover sauce just before serving. And of course, a big sprinkle of cilantro.

It’s easy, it’s simple, they’re delicious, what are you waiting for? Get this in the oven for TONIGHT.


Watch the video: The Best Homemade Mexican Enchilada Sauce Easy Enchilada Sauce Recipe (January 2022).