Seafood Enchiladas

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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

SEAFOOD ENCHILADAS



Seafood Enchiladas image

I received this recipe from an old friend for the family many years ago, and my family still loves it today. The crab makes it a wonderful change of pace from other weeknight fare.-Donna Roberts, Shumway, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 15

1/2 cup chopped onion
1 tablespoon butter
1 garlic clove, minced
1 cup reduced-fat sour cream
3 tablespoons all-purpose flour
1 cup reduced-sodium chicken broth
1 can (4 ounces) chopped green chilies
1 teaspoon ground coriander
1/4 teaspoon pepper
1 cup shredded reduced-fat Mexican cheese blend, divided
2 cups coarsely chopped real or imitation crabmeat
8 flour tortillas (6 inches), warmed
1/2 cup chopped tomato
1/2 cup chopped green onions
1/4 cup chopped ripe olives

Steps:

  • In a large saucepan, cook onion in butter over medium heat until tender. Add garlic; cook 1 minute longer. Combine sour cream and flour until smooth; gradually add to onion mixture. Stir in the broth, chilies, coriander and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Remove from the heat; stir in 1/2 cup cheese. , Place crab in a small bowl; stir in 1/2 cup sauce. Spoon equal amounts on tortillas; roll up tightly. Place seam side down in an 11x7-in. baking dish coated with cooking spray. Top with remaining sauce. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes. Top with tomato, green onions and olives.

Nutrition Facts : Calories 243 calories, Fat 11g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 662mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein. Diabetic Exchanges

SEAFOOD ENCHILADAS



Seafood Enchiladas image

With sour cream, crab and shrimp, these are a tasty twist from traditional enchiladas made with red sauce and ground beef.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 8

Number Of Ingredients 15

2 tablespoons butter or margarine
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
3 tablespoons Gold Medal™ all-purpose flour
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 container (8 oz) sour cream
2 cups shredded Mexican cheese blend (8 oz)
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
3 cans (6 oz each) crabmeat, drained, rinsed
1 package (8 oz) frozen cooked peeled shrimp, thawed (45 to 50 count)
1 package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas)
1 ripe avocado, pitted, peeled and chopped
2 tablespoons fresh lime juice
1 small plum (Roma) tomato, chopped (1/3 cup)
3 tablespoons chopped fresh cilantro

Steps:

  • Heat oven to 350°F. In 2-quart saucepan, melt butter over medium-high heat. Cook onion and garlic in butter 3 to 4 minutes, stirring frequently, until softened. Stir in flour until all flour is blended with butter. Stir in broth and sour cream until smooth. Heat to boiling; cook about 2 minutes, stirring constantly, until sauce is thickened. Remove from heat. Stir in cheese until melted. Stir in chiles.
  • In medium bowl, mix 1 cup of cheese sauce, the crabmeat and shrimp. In 13x9-inch (3-quart) glass baking dish, spoon 1 cup of the cheese sauce over bottom. Spoon about 1/2 cup seafood mixture onto each tortilla. Roll up tortillas; place seam sides down on sauce in dish. Pour remaining sauce over enchiladas.
  • Cover baking dish with foil. Bake 30 to 35 minutes or until bubbly.
  • In medium bowl, toss remaining ingredients. Just before serving, spoon avocado mixture down center of enchiladas.

Nutrition Facts : Calories 480, Carbohydrate 29 g, Cholesterol 155 mg, Fat 3, Fiber 2 g, Protein 30 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 3 g, TransFat 1/2 g

CHI CHI'S SEAFOOD ENCHILADAS



Chi Chi's Seafood Enchiladas image

I spent 16+ years at Chi Chi's. This is the recipe you want. In the restaurant these are cooked right on the plate. (Remember... The plates are hot and then you touched them anyway. lol) You could cook them all together in a baking dish. Cook time and temperature may need to be adjusted if not cooking with a convection oven. Enjoy with your favorite spanich rice, refried beans and sweet corn cake.

Provided by KingJackQueen

Categories     Lobster

Time 52m

Yield 10 enchiladas, 5 serving(s)

Number Of Ingredients 11

6 tablespoons butter
1/2 cup flour
1/2 teaspoon white pepper
2 tablespoons lobster base
3 1/2 cups 2% low-fat milk
1 cup white wine or 1 cup cooking sherry
8 ounces monterey jack cheese, shredded
1 (4 ounce) can baby shrimp
2 (8 ounce) packages imitation crabmeat, flake style
10 (6 inch) flour tortillas, old mission restaurant style
paprika

Steps:

  • FOR THE SAUCE: Melt butter in a 2 quart saucepan over medium heat.
  • Add flour.
  • Cook and stir for 5 minutes(should have a nutty aroma).
  • Add 1/2 tsp white pepper.
  • Stir in 2 tbsps lobster base and cook for an additional minute.
  • Add milk & wine.
  • Add 2 oz. of the cheese.
  • Continue to cook until thickened.
  • FOR THE CRAB MIX: Lightly chop the flaked imitation crab.
  • Combine with shrimp in a medium size bowl.
  • Add 1.5 cups of cold sauce.
  • Mix well.
  • FOR THE ENCHILADAS: Lay out the tortillas on a flat surface.
  • Place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla.
  • Place flap of the tortilla over the crab mix and roll.
  • Place flap side down onto a plate or in your baking dish.
  • Ladle warm sauce over the enchiladas.
  • Top with remaining monterey jack cheese.
  • Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.
  • Watch and do not allow to burn (brown spots).
  • Sprinkle with paprika.

SEAFOOD ENCHILADAS



Seafood Enchiladas image

Fun Fact: May 5th is National Enchilada Day!!!

Provided by Amy H.

Categories     Seafood

Time 45m

Number Of Ingredients 11

THE SAUCE
6 Tbsp butter
1/2 c flour
1/2 tsp white pepper
4 c whole milk
8 oz shredded monterey jack cheese
THE ENCHILADAS
1 lb lump crab meat or imitation crab meat
1 pkg (6 oz.) salad shrimp
10 medium four tortillas
paprika (optional)

Steps:

  • 1. Melt butter in a 2 quart saucepan over medium heat. Add flour. Cook and stir for 5 minutes (should have a nutty aroma, but not burned).
  • 2. Add 1/2 tsp white pepper. Stir in 2 tbsp lobster base and cook for an additional minute. Add milk and wine. Add 2 oz. of the cheese. Continue to cook until thickened. Remove from heat and place sauce in refrigerator to cool.
  • 3. When ready to assemble enchiladas, Preheat oven to 425 degrees F. Combine crab with shrimp in a medium size bowl. Add 1 1/2 cups of cold sauce. Mix well; set aside.
  • 4. Lay out the tortillas on a flat surface. Place 2 to 3 heaping tablespoons of the crab mixture across the center of each tortilla. Place flap of the tortilla over the crab mix and roll.
  • 5. Place flap side down onto a lightly greased baking dish cover while you heat up sauce.
  • 6. Pour heated sauce over the enchiladas.
  • 7. Top with remaining Monterey jack cheese. Put into a preheated oven for 12-14 minutes. Watch closely and do not allow to burn (brown spots).
  • 8. Sprinkle each enchilada with a bit of paprika if desired.
  • 9. Plate and serve.

CHEESY SEAFOOD ENCHILADAS



Cheesy Seafood Enchiladas image

Quick-cooking seafood and mildly spicy chile peppers and salsa make this dish a flavor adventure that my family loves. I've made it with chicken instead of fish, too. Just saute until done. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 11

1 tablespoon butter
1 small onion, chopped
1/2 pound uncooked shrimp (31-40 per pound), peeled, deveined and chopped
1/2 pound red snapper fillet or other firm white fish, cut into 1-inch chunks
1-1/2 cups salsa verde
1 package (8 ounces) cream cheese, cubed
1 can (4 ounces) chopped green chiles
1/2 teaspoon salt
2 cups shredded Monterey Jack cheese, divided
12 corn tortillas (6 inches)
Fresh cilantro leaves or jalapeno pepper slices

Steps:

  • Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add shrimp and snapper; cook until shrimp turn pink, 5-7 minutes. Remove from pan., In the same pan, cook and stir salsa, cream cheese, chiles and salt over medium heat just until cream cheese is melted. Stir in 1 cup shredded cheese; remove from heat., Spread 1 cup cheese sauce into a greased 13x9-in. baking dish. Gently stir remaining cheese sauce into shrimp mixture. Place 1/3 cup shrimp mixture off center on each tortilla. Roll up and place in prepared dish, seam side down. Sprinkle with remaining cheese., Cover and bake until heated through and cheese is melted, 20-25 minutes. Sprinkle with cilantro before serving.

Nutrition Facts : Calories 481 calories, Fat 29g fat (16g saturated fat), Cholesterol 136mg cholesterol, Sodium 1055mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 4g fiber), Protein 28g protein.

SEAFOOD ENCHILADAS



Seafood Enchiladas image

I wanted to create a recipe so I could have these anytime I wanted , not just when we went out, We like them, hope you do to!

Provided by startnover

Categories     One Dish Meal

Time 35m

Yield 5-6 serving(s)

Number Of Ingredients 10

1 lb lump crabmeat or 1 lb chopped imitation crabmeat
1 1/2 cups defrosted baby shrimp or 2 (4 ounce) cans baby shrimp
2 minced garlic cloves
2/3 cup sliced green onion
2/3 cup green enchilada sauce
1/3 cup loosely packed chopped cilantro
1 1/2-2 cups green enchilada sauce
1 cup sour cream
1 1/2 cups Mexican blend cheese or 1 1/2 cups monterey jack cheese
1 (10 count) package flour tortillas

Steps:

  • Combine first 6 ingredients, mix well.
  • Place about 1/2-2/3 c filling on tortilla and roll up.
  • Place seam side down in 9 by 13 pan.
  • Combine 1-1/2-2 c sauce and 1 c sour cream in sauce pan on stove till warm and well blended.
  • Spoon sauce over enchiladas, and sprinkle with cheese.
  • Bake in 350° oven till cheese is melted and it looks bubbly, approx 20-30 minute.
  • Garnish with sliced avocados.

SEAFOOD ENCHILADAS CON QUESO



Seafood Enchiladas con Queso image

Creamy enchiladas with just a bit of zip! Use your food processor to make this in a snap. Serve on plate decorated with a dollop of guacamole and a dollop of sour cream.

Provided by BAJATHECAT

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h50m

Yield 12

Number Of Ingredients 23

¼ cup butter
¼ cup minced red bell pepper
¼ cup minced green bell pepper
½ cup minced yellow onion
1 jalapeno pepper, minced
1 Anaheim pepper, seeded and minced
2 cloves garlic, minced
½ teaspoon dried Mexican oregano
½ teaspoon salt
1 pinch ground white pepper
¼ teaspoon cayenne pepper, or to taste
1 ½ cups half-and-half
1 cup shredded Monterey Jack cheese
1 cup sour cream
¼ cup butter
1 pound medium shrimp, peeled, deveined, and halved lengthwise
½ pound bay scallops
½ cup chopped green onion
1 tomato - peeled, seeded, and chopped
12 (9 inch) flour tortillas
2 cups shredded Monterey Jack cheese
½ cup chopped green onion
1 tomato - peeled, seeded, and chopped

Steps:

  • Melt 1/4 cup butter in a large saucepan over medium heat. Cook and stir red bell pepper, green bell pepper, onion, jalapeno pepper, Anaheim pepper, garlic, and oregano in the melted butter until peppers are tender, about 5 minutes. Season with salt, white pepper, and cayenne pepper.
  • Pour half-and-half into pepper mixture and bring to a boil, scraping any brown bits from the bottom of the pan. Reduce heat to medium-low; simmer until slightly thickened, about 3 minutes.
  • Slowly stir 1 cup Monterey Jack cheese into the cream sauce until melted, about 5 minutes; remove from heat.
  • Stir sour cream into the sauce.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt 1/4 cup butter in a large skillet over medium-high heat. Cook and stir shrimp, scallops, and 1/2 cup green onion in melted butter until shrimp begin to turn pink, about 2 minutes.
  • Stir 1 chopped tomato and half the cream sauce into shrimp mixture.
  • Spoon about 1/3 cup shrimp mixture onto each tortilla. Roll tortilla tightly around the filling to form an enchilada. Arrange enchiladas seam sides down in 9x16-inch baking dish.
  • Pour remaining sauce and any remaining shrimp mixture and over enchiladas.
  • Cover baking pan with aluminum foil.
  • Bake in the preheated oven until bubbly, about 30 minutes. Remove foil and sprinkle enchiladas with 2 cups Monterey Jack cheese.
  • Return baking dish to oven; bake until cheese is melted, about 5 minutes.
  • Scatter 1/2 cup green onion and remaining chopped tomato over enchiladas to serve.

Nutrition Facts : Calories 502.2 calories, Carbohydrate 36.1 g, Cholesterol 134 mg, Fat 28.8 g, Fiber 2.7 g, Protein 24.8 g, SaturatedFat 16.1 g, Sodium 818.1 mg, Sugar 2.8 g

SEAFOOD ENCHILADAS



Seafood Enchiladas image

Delight the family with our Seafood Enchiladas tonight. This fantastic Seafood Enchiladas recipe is an easy casserole that uses both shrimp and crabmeat.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 10 servings

Number Of Ingredients 9

1/2 lb. uncooked small shrimp, peeled, deveined, chopped
1 can (6 oz.) crabmeat, drained, flaked
1 can (7 oz.) corn, drained
4 green onions, chopped
1/2 tsp. ground red pepper (cayenne), divided
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Cheddar Cheese, divided
10 flour tortillas (8 inch)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3/4 cup milk

Steps:

  • Heat oven to 350°F.
  • Cook and stir shrimp in medium nonstick skillet on medium heat 2 min. Add crabmeat, corn, onions and 1/4 tsp. pepper; cook and stir 2 min. or until shrimp turn pink. Remove from heat. Stir in 1 cup shredded cheese.
  • Spoon 1/3 cup of the seafood mixture onto each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray. Cook cream cheese and milk in saucepan on medium-low heat 5 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently. Pour over enchiladas.
  • Bake 5 min. Sprinkle with remaining shredded cheese; bake 5 min. or until melted. Sprinkle with remaining pepper.

Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 780 mg, Carbohydrate 30 g, Fiber 4 g, Sugar 3 g, Protein 45 g

SEAFOOD ENCHILADAS



Seafood Enchiladas image

You're going to love this cheesy seafood enchiladas recipe! Corn tortillas lightly fried, then filled with shrimp, crab, and corn, then topped off with a creamy chipotle sauce. The ultimate dinner option perfect for Cinco de mayo or year-round.

Provided by Julie Maestre

Categories     Entree

Time 1h50m

Number Of Ingredients 27

4 tbsp butter
1/4 cup all purpose flour
2 cups lobster stock (or chicken stock )
1 cup heavy cream
1 chipotle pepper in adobo sauce
3 tbsp adobo sauce
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cumin
salt and pepper to taste
1 lb crab
1/2 lb shrimp (peeled and deveined)
1/2 tsp chili powder
1 tsp onion powder
1/2 tsp cumin
1/2 jalapeno pepper
1/2 cup corn (optional)
2 garlic cloves (finely minced)
1/2 onion (finely diced )
1/2 lime
salt and pepper to taste
oil
12 corn tortillas
2 cups shredded Mexican 4 cheese blend (or your favorite cheese)
1/2 cup pico de gallo (optional)
2 tbsp Mexican cream or sour cream (optional)
1/4 cup queso fresco (optional)

Steps:

  • Add some 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.
  • 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.
  • Add about 1/4 cup of sauce to a 9x13 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.
  • Place 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.

Nutrition Facts : Calories 231 kcal, Carbohydrate 19 g, Protein 9 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 91 mg, Sodium 1138 mg, Fiber 2 g, Sugar 2 g, TransFat 1 g, ServingSize 1 serving

SEAFOOD ENCHILADAS



SEAFOOD ENCHILADAS image

Categories     Shellfish

Number Of Ingredients 16

1 fillet of cod
10 medium shrimp
10 ounces crab
1 medium red onion, finely chopped
2 medium or 1 large clove garlic, finely chopped
1 teaspoon coriander
freshly ground pepper
sea salt
2 tablespoons butter plus more for fish
3 tablespoons flour
1 cup sour cream
1 can green chiles
1 (141/2 oz) can chicken broth
1 cup shredded monterey jack
sea salt
8 small flour tortillas

Steps:

  • Saute shrimp and cod in butter, until just done. Flake cod and crab. Melt 2 tablespoons butter, saute onion, garlic, coriander, and pepper til onion is tender. Combine flour and sour cream. Add chicken broth and stir until combined. Add sour cream mixture to onions. Add chili peppers. Cook over medium heat and stir until slightly thickened and bubbly. Add 1/2 the cheese. Add salt to seafood. Add 1/2 cup sour cream mixture to the seafood. Place 1/4 cup of seafood in each tortilla. Put small amount of sauce on bottom of pan to prevent sticking. Roll up and place seam side down in a greased casserole. Top with remaining sauce. Bake covered at 350 for 30 minutes. Uncover, top with remaining cheese, bake an additional 5 minutes. Let stand 10 minutes.

CHI CHI'S SEAFOOD ENCHILADAS



CHI CHI'S SEAFOOD ENCHILADAS image

Categories     Shellfish     Casserole/Gratin

Yield 5 people

Number Of Ingredients 11

6 Tbs butter
1/2 C flour
1/2 tsp white pepper
2 Tbs lobster base
3 1/2 C 2% milk
1 C white wine or cooking sherry
8 oz monterey jack cheese, shredded
1 4-oz can baby shrimp
2 8-oz packages imitation crabmeat, flake style
10 6-inch flour tortillas
Paprika

Steps:

  • FOR THE SAUCE: Melt butter in a 2 quart saucepan over medium heat. Add flour. Cook and stir for 5 minutes(should have a nutty aroma). Add 1/2 tsp white pepper. Stir in 2 tbsps lobster base and cook for an additional minute. Add milk & wine. Add 2 oz. of the cheese. Continue to cook until thickened. FOR THE CRAB MIX: Lightly chop the flaked imitation crab. Combine with shrimp in a medium size bowl. Add 1.5 cups of cold sauce. Mix well. FOR THE ENCHILADAS: Lay out the tortillas on a flat surface. Place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla. Place flap of the tortilla over the crab mix and roll. Place flap side down onto a plate or in your baking dish. Ladle warm sauce over the enchiladas. Top with remaining monterey jack cheese. Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven. Watch and do not allow to burn (brown spots). Sprinkle with paprika.

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  • 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.


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  • Meanwhile, for sauce, in a medium saucepan cook red onion, garlic, coriander, and black pepper in butter or margarine until onion is tender. In a medium bowl stir flour into sour cream. Add broth; stir until combined. Add sour cream mixture to onion mixture. Stir in jalapeno or chili peppers. Cook and stir over medium heat until mixture is slightly thickened and bubbly. Remove from heat. Add half of the cheese; stir until melted.
  • For filling, stir 1/2 cup of the sauce into imitation crabmeat. Place about 1/4 cup of the filling on each tortilla; roll up. Arrange rolled tortillas, seam sides down, in a lightly greased 2-quart rectangular baking dish. Top with remaining sauce. Bake, covered, in a 350 degree F. oven for 30 to 35 minutes or until heated through.
  • Sprinkle with remaining cheese. Bake, uncovered, about 5 minutes more or until cheese melts. Let stand for 10 minutes before serving. Makes 4 servings.


SEAFOOD ENCHILADAS RECIPE | EATINGWELL

From eatingwell.com
Category Healthy Enchilada Recipes
Published 2018-03-27
Total Time 1 hr 20 mins
Calories 283 per serving
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
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SEAFOOD ENCHILADAS RECIPE | MYRECIPES
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  • Combine broth with flour in a saucepan. Cook over medium heat until thickened, stirring constantly. Add tomatoes with juice, chiles, onion, garlic, sugar and seasonings. Bring to a simmer, stirring frequently. Remove from heat.
  • Divide seafood and half of cheese evenly among tortillas; roll up and arrange seam-side down in a greased 15"x10" baking pan. Blend sour cream into tomato mixture. Spoon tomato mixture over enchiladas; sprinkle with remaining cheese.


CREAMY VEGAN SEAFOOD ENCHILADAS IN WHITE SAUCE - MN VEG HEAD
These Vegan Seafood Enchiladas are loaded with plant-based shrimp, fresh veggies, and then topped with a deliciously creamy white sauce made with garlic, poblano …
From mnveghead.com
Reviews 1
Category Main Course
Cuisine Mexican, Vegan
Estimated Reading Time 5 mins
  • Toss jackfruit, mushrooms, and sliced red onion with olive oil and Old Bay. Spread on a baking sheet
  • For the hearts of palm sauce, sauté the garlic in vegan butter until fragrant, about 2-3 minutes. Transfer to blender with remaining ingredients and blend until creamy


SEAFOOD ENCHILADAS (CHI CHI'S COPYCAT RECIPE) - EATS BY ...
Remove from the heat and allow to cool for about 10 minutes. To prepare the filling, combine the chopped shrimp and imitation crab meat in a medium bowl. Pour 1 ½ cups of the …
From eatsbythebeach.com
Cuisine Mexican
Category Main Dish-Seafood
Servings 8
Total Time 55 mins


SEAFOOD ENCHILADAS - MEXICAN RECIPES - OLD EL PASO
Spoon about 1/2 cup seafood mixture onto each tortilla. Roll up tortillas; place seam sides down on sauce in dish. Pour remaining sauce over enchiladas. Cover baking dish with foil. Bake 30 …
From oldelpaso.com
Servings 8
Total Time 1 hr 5 mins
Category Enchiladas
  • Heat oven to 350°F. In 2-quart saucepan, melt butter over medium-high heat. Cook onion and garlic in butter 3 to 4 minutes, stirring frequently, until softened. Stir in flour until all flour is blended with butter. Stir in broth and sour cream until smooth. Heat to boiling; cook about 2 minutes, stirring constantly, until sauce is thickened. Remove from heat. Stir in cheese until melted. Stir in chiles.
  • In medium bowl, mix 1 cup of cheese sauce, the crabmeat and shrimp. In 13x9-inch (3-quart) glass baking dish, spoon 1 cup of the cheese sauce over bottom. Spoon about 1/2 cup seafood mixture onto each tortilla. Roll up tortillas; place seam sides down on sauce in dish. Pour remaining sauce over enchiladas.
  • In medium bowl, toss remaining ingredients. Just before serving, spoon avocado mixture down center of enchiladas.


COPYCAT CHICHI’S SEAFOOD ENCHILADAS | SUMPTUOUS SPOONFULS
Instructions. Preheat the oven to 425 F. Spray a casserole pan with cooking spray. Melt the butter in a medium saucepan over medium heat, then add the flour. Stir and cook for …
From sumptuousspoonfuls.com
Reviews 11
Total Time 1 hr
Estimated Reading Time 4 mins
  • Melt the butter in a medium saucepan over medium heat, then add the flour. Stir and cook for about 5 minutes or until the mixture smells nutty and starts to brown a bit. Add the powdered chili and fish sauce and stir to mix.
  • Slowly add the milk, then the wine, stirring while adding. Cook and stir until the sauce is thickened, about 5 – 10 minutes.
  • Chop up the seafood and mix it with 1/2 cup of the sauce. Take a tortilla and spoon a good amount of this mixture down the center, then fold it over the seafood and place in the prepared pan. Repeat with the rest of the tortillas until you run out of filling or tortillas.


CREAMY SEAFOOD ENCHILADAS - I AM HOMESTEADER
Creamy Seafood Enchiladas are flour tortillas filled with a cheesy seafood filling, topped, and baked with a homemade creamy sauce with just the right amount of heat. If you …
From iamhomesteader.com
5/5 (1)
Total Time 48 mins
Category Dinner
Calories 470 per serving
  • Pour the sauce over the rolled tortillas. Sprinkle with 1/2 cup of shredded cheese and bake for 15-20 minutes, or until bubbly.


SEAFOOD ENCHILADAS (GLUTEN-FREE) - THE FOOD BLOG
These seafood enchiladas are a delicious take on that. I am using scallops and shrimp in this recipe, both of which are not only nutritious but also delicious. Nutrition Info For …
From thefoodblog.net
4.9/5 (62)
Total Time 30 mins
Category Main Course
Calories 379 per serving


SEAFOOD ENCHILADAS - SON SHINE KITCHEN
Place the seafood enchiladas in a baking dish. Pour the remaining 2 tbsp of enchilada sauce over the wraps. Bake for about 25-30 minutes. Serve with sour cream and …
From sonshinekitchen.com
Estimated Reading Time 2 mins


SEAFOOD ENCHILADAS - LA PIñA EN LA COCINA
Season with salt and white pepper. Continue cooking at low/medium heat until sauce thickens. Add jack cheese, cream cheese and 1/4 cup cotija (or parmesan) cheese, …
From pinaenlacocina.com
Cuisine Mexican
Estimated Reading Time 3 mins
Category Main Course
  • Melt the butter in saucepan, whisk in the flour and cook for 1 minute. Whisk in the milk and stir until there are no lumps. Season with salt and white pepper. Continue cooking at low/medium heat until sauce thickens. Add jack cheese, cream cheese and 1/4 cup cotija (or parmesan) cheese, stir to melt, taste for salt. Cover and remove from heat. Preheat oven to 375ºF.
  • Brush tortillas with olive oil. Cook on preheated griddle pan for 20 seconds per side. Fill and roll. Add just enough cheese sauce to cover the bottom of a baking dish. Add the rolled enchiladas. Top with cheese sauce and cheese. Bake in preheated 350 degree oven for 25 to 30 minutes or just until cheese melts. Broil for a minute.


SEAFOOD ENCHILADAS - READY SET EAT
Step two. Meanwhile, heat oil over medium-high heat and cook peppers and onions, stirring occasionally, 5 minutes or until softened and starting to brown. Stir in soup, milk, chilies and 1 cup cheese. Cook, stirring frequently, 2 minutes or until cheese is melted.
From readyseteat.com
Cuisine Southwestern
Category Main Dish
Servings 5
Total Time 30 mins


SEAFOOD ENCHILADAS | RECIPE | SEAFOOD ENCHILADAS RECIPE ...
Steak Recipes. Shrimp and Crab Seafood Enchiladas with Jalapeno Cream Sauce Recipe. These unique and delicious shrimp and crab enchiladas with a creamy sauce are perfect for dinner any night of the week! Pepper jack cheese, jalapeno and garlic add so much flavor to this Mexican comfort food meal! mssheena. M.
From pinterest.com
4.4/5 (558)
Estimated Reading Time 2 mins
Servings 6
Total Time 55 mins


CREAMY SEAFOOD ENCHILADAS RECIPE: HOW TO MAKE IT
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, chiles and cilantro. Spread 1-1/2 cups sauce in a greased 13x9-in. baking dish. Place about 1/3 cup seafood mixture down the center of each tortilla.
From preprod.tasteofhome.com
Cuisine North America, Mexican
Category Dinner
Servings 6
Total Time 50 mins


SEAFOOD ENCHILADAS - PALATABLE PASTIME
Seafood Enchiladas have a delicious crab and shrimp filling, inspired by a dish from the defunct Chi-Chi's restaurant chain. Seafood Enchiladas By Sue Lau | Palatable Pastime This month I am hosting the Fish Friday Foodies group, and since cold weather was upon us, decided it would be nice if the theme were on baked type fish and seafoods in a casserole.
From palatablepastime.com
Reviews 7
Estimated Reading Time 4 mins
Servings 3
Total Time 1 hr 10 mins


SHRIMP ENCHILADAS (FOR TWO) • ZONA COOKS
How to make Cheesy Enchiladas: Preheat the oven to 350 degrees F. On a cutting board, chop the tomato and finely dice the onion. Dice the shrimp into bite-sized pieces. In a large skillet, heat the oil over medium-high heat. If using corn tortillas, one at a time, fry the tortillas about 20 – 30 seconds on each side. Drain on paper towels.
From zonacooks.com
Reviews 7
Calories 279 per serving
Category Seafood


ENCHILADAS/SEAFOOD | POBLANO'S MEXICAN RESTAURANT & BAR
enchiladas/seafood; margaritas/beverages; menus left side bar . enchliladas tricolor. enchiladas tricolor image . enchiladas tricolor a trio of enchiladas with the colors of mexico - one chicken enchilada with green tomatillo sauce, one cheese enchilada with cheese sauce, and one beef enchilada with red sauce. served with rice and refried beans 12.50 enchiladas tapatias three …
From poblanosmexican.com


25 SEAFOOD ENCHILADAS IDEAS | COOKING RECIPES, RECIPES, FOOD
Nov 18, 2021 - Explore Sarah Nichols's board "seafood enchiladas" on Pinterest. See more ideas about cooking recipes, recipes, food.
From pinterest.ca


SEAFOOD ENCHILADAS - DVO.COM
Seafood Enchiladas. Serves: 12 Total Calories: 615. Ingredients. 4 cups Basic Cooked Tomatillo Sauce (double recipe) 1 tablespoon olive oil 1/2 pound red snapper fillets, or Pacific snapper fillets, cut into 1/4-inch pieces 4 sea scallops, neatly diced (1/4 inch) 1/2 pound (36 to 40) small shrimp 8 medium button mushrooms, cleaned and chopped 6 green onions, , chopped …
From dvo.com


RICK BAYLESSSEAFOOD ENCHILADAS - RICK BAYLESS
Our favorite repurpose is our very popular smoked seafood enchiladas with a silky sesame pipian. We smoke black cod and mix it into a tasty enchilada filling. If you’re grilling fish or shrimp, this is a perfect way to use up leftover portions. Also less expensive, farm-raised shrimp are frequently available at your fish counter. They would be perfect here. Print. Ingredients. 6 …
From rickbayless.com


SEAFOOD ENCHILADAS (+ VIDEO) - SEEKING GOOD EATS
Seafood Enchiladas are creamy and cheesy and full of shrimp, scallops, and crab. A seriously good enchilada recipe! This Mexican-inspired recipe is flavor-packed with vegetables and melted cheeses, wrapped in a low carb flour tortilla then smothered in our bold green enchilada sauce.
From seekinggoodeats.com


SEAFOOD ENCHILADAS - ABSOLUTELY FRESH SEAFOOD MARKET
Seafood Enchiladas quantity. Add to cart. Category: Take & Bake Entrees and Sides. Description Description. 5″x 7″ Pan. Bake from Frozen. Mixture of Blue Crab, Lobster & Shrimp in Creamy White Sauce topped with Monterrey Jack Cheese. 2 per pan. Related products. Escargot $ 10.00 Add to cart; Deep South Risotto $ 13.00 Add to cart; Shrimp Diablo Soup $ 6.00 – $ …
From absolutelyfreshmarket.com


SEAFOOD ENCHILADAS – MEZCAL
Seafood Enchiladas. Three corn tortillas filled with shrimp, scallops, onions and peppers. Topped with cheese sauce and served with rice and beans. $ 13 .50. Seafood Enchiladas quantity. Add to wishlist. Category: Enchiladas.
From mezcalmexicangrillrestaurant.com


SEAFOOD ENCHILADAS RECIPE | RECIPELAND
Spoon ⅓ cup seafood mixture across center of each tortilla. Roll up tortillas; place, seam side down over sauce in dish. Pour remaining sauce over tortillas. Bake at 350℉ (180℃) for 25 minutes or until thoroughly heated. Spoon salsa cruda across center of tortillas. Garnish with fresh cilantro sprigs is desired.
From recipeland.com


SEAFOOD ENCHILADAS - GIO’S FISH
Seafood Enchiladas. Ingredients: 1/2 pound fresh crabmeat 1/4 pound shrimp - peeled, deveined and coarsely chopped 1 onion, chopped 1 tablespoon butter 8 ounces Colby cheese 6 (10 inch) flour tortillas 1 cup half-and-half cream 1/2 cup sour cream 1/4 cup butter, melted 1 1/2 teaspoons dried parsley 1/2 teaspoon garlic salt Cooking Directions: Preheat oven to 350 …
From giosfish.com


SEAFOOD ENCHILADAS - EDAMAM.COM
Seafood Enchiladas. 30 minutes. Number of servings: 8. Per Serving 374 calories. Fat 24 g. Carbs 22 g. Protein 19 g. Celebrate Cinco de Mayo with Seafood. Ingredients. 2 TBSP olive oil 1 medium onion, diced 1 TBSP minced fresh garlic 1/2 lb shrimp, peeled, coarsely chopped 1/2 lb dry* scallops, coarsely chopped 1 tsp cumin 10 oz can mild diced tomatoes and green chilies …
From chefjessicabright.com


LAS ENCHILADAS - FRONTERA GRILL MEXICAN RESTAURANT
SEAFOOD ENCHILADAS $15.50. Two flour tortillas stuffed with cheese, mushrooms, onions, peppers, celery, scallops, shrimp, and tilapia topped with a seafood guajillo sauce, sour cream and sliced avocado. The Department of Public Health advises that consuming undercooked meats, poultry, eggs or seafood may increase your risk of foodborne illnesses. Before placing …
From fronteragrillfairhaven.com


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