Creamy Seafood Enchiladas

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CREAMY SEAFOOD ENCHILADAS



Creamy Seafood Enchiladas image

Two types of seafood and a flavorful sauce make these enchiladas very popular around our house! Spice up the recipe to your taste by adding more green chilies and salsa.

Provided by Sweet Diva MJ

Categories     < 4 Hours

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

1/4 cup butter
1/4 cup all-purpose flour
1 cup chicken broth
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1 cup sour cream
1/2 cup salsa
1/8 teaspoon salt
1 cup small curd cottage cheese
1 lb small shrimp, cooked, peeled and deveined
1 cup cooked crabmeat, flaked and cartilage removed or 1 cup canned crabmeat, drained flaked and cartilage removed
1 1/2 cups shredded monterey jack cheese
1 (4 ounce) can chopped green chilies
1 tablespoon dried cilantro or 1 tablespoon parsley flakes
12 flour tortillas (7 inches)
additional salsa

Steps:

  • In a saucepan over low heat, melt butter; stir in flour until smooth.
  • Gradually stir in broth and soup until blended. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
  • Remove from the heat.
  • Stir in sour cream, salsa and salt; set aside.
  • Place cottage cheese in a blender; cover and process until smooth.
  • Transfer to a bowl; add the shrimp, crab, Monterey Jack cheese, chilies and cilantro.
  • Spread 3/4 cup sauce in a greased 13-in. x 9-in. x 2-in. baking dish.
  • Place about 1/3 cup seafood mixture down the center of each tortilla.
  • Roll up and place seam side down over sauce. Top with the remaining sauce.
  • Bake, uncovered, at 350 for 30-35 minutes or until heated through.
  • Serve with additional salsa.
  • Yield: 6 servings.

Nutrition Facts : Calories 646.2, Fat 35.2, SaturatedFat 18.6, Cholesterol 187.2, Sodium 1511.8, Carbohydrate 45.4, Fiber 2.7, Sugar 3.5, Protein 36.6

SEAFOOD ENCHILADAS



Seafood Enchiladas image

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.

Provided by Cathy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 6

Number Of Ingredients 11

1 onion, chopped
1 tablespoon butter
½ pound fresh crabmeat
¼ pound shrimp - peeled, deveined and coarsely chopped
8 ounces Colby cheese
6 (10 inch) flour tortillas
1 cup half-and-half cream
½ cup sour cream
¼ cup butter, melted
1 ½ teaspoons dried parsley
½ teaspoon garlic salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.
  • 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.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 606.8 calories, Carbohydrate 42.6 g, Cholesterol 135.8 mg, Fat 36.5 g, Fiber 2.6 g, Protein 26.8 g, SaturatedFat 20.6 g, Sodium 1078 mg, Sugar 2.5 g

CREAMY SHRIMP ENCHILADAS



Creamy Shrimp Enchiladas image

This is an amazing recipe for shrimp enchiladas. So good!

Provided by Mark

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h40m

Yield 6

Number Of Ingredients 18

cooking spray
2 tablespoons butter
½ cup finely diced red bell pepper
½ cup finely diced white onion
2 cloves garlic, minced
1 pound medium shrimp - peeled, deveined, and cut into 1-inch pieces
¼ cup chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon chili powder
½ teaspoon salt
4 tablespoons butter
4 tablespoons all-purpose flour
1 ½ cups chicken broth
1 ¾ cups shredded Monterey Jack cheese, divided
1 cup sour cream
½ cup fresh green salsa (salsa verde)
8 (6 inch) flour tortillas
1 jalapeno pepper, seeded and diced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
  • Melt 2 tablespoons butter in a large skillet over medium-high heat. Saute bell pepper and onion until slightly soft, about 5 minutes. Add garlic and cook for 1 minute more. Transfer mixture to a bowl.
  • Add shrimp to the skillet and cook until starting to turn pink, 2 to 3 minutes. Add to vegetable mixture and stir in cilantro, lime juice, chili powder, and salt.
  • Melt butter in the same skillet over medium heat. Stir in flour and cook, 1 to 2 minutes. Slowly add chicken broth and cook over medium-high heat, stirring constantly, until sauce thickens, about 5 minutes. Reduce heat to low and stir in 1 1/2 cups Monterey Jack cheese until melted, 1 to 2 minutes. Remove from heat and stir in sour cream and salsa.
  • Stir 1 cup of cheese sauce into the shrimp mixture.
  • Fill 1 tortilla with 1/3 cup of the shrimp mixture. Roll tightly and place seam-side down into the prepared baking dish. Repeat with remaining tortillas; pour remaining sauce over the top.
  • Bake in the preheated oven, uncovered, until the tops are golden brown, about 35 minutes. Sprinkle jalapeno over the top, followed by remaining Monterey Jack cheese. Return to the oven and continue baking until melted, about 5 minutes more.
  • Remove from the oven and let sit for 10 minutes before serving.

Nutrition Facts : Calories 544 calories, Carbohydrate 32.7 g, Cholesterol 193.3 mg, Fat 33.9 g, Fiber 2.3 g, Protein 26.6 g, SaturatedFat 19.6 g, Sodium 1241.1 mg, Sugar 3.4 g

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