CREAMY SEAFOOD ENCHILADAS
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
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
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
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
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
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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