These Seafood Enchiladas are packed with a rich, cheesy seafood blend, wrapped in soft flour tortillas, and smothered in a homemade creamy sauce. It’s a perfect dish for those who love a touch of oceanic flavor in their meals, combining the ease of tortillas with the sophistication of a seafood dinner.
What Makes These Enchiladas Special?
Unlike traditional enchiladas that use corn tortillas, this recipe uses flour tortillas for a softer texture that holds up well against the creamy sauce without becoming soggy. This twist allows the rich flavors of the seafood and sauce to shine without the tortilla overpowering them.
Ingredients Breakdown
The Seafood Mixture:
- Shrimp: Fresh or thawed, ensure they’re peeled and deveined for ease of eating.
- Imitation Crab: Adds a crab-like flavor without the expense, making the dish budget-friendly.
- Cheese: Monterey Jack cheese melts beautifully, adding a gooey, delightful texture.
- Seasonings: Cumin and chili powder give a subtle warmth that complements the seafood.
Creamy Sauce:
- This rich sauce blends classic ingredients like sour cream and Monterey Jack cheese with a hint of jalapeno for a kick.
Can I Use Real Crab?
Absolutely! While imitation crab is cost-effective and convenient, using real lump crabmeat can elevate this dish for special occasions.
Recipe Ingredients
For the Seafood Filling:
- 2 tablespoons (30g) unsalted butter
- 1 cup (160g) onion, finely diced
- 2 teaspoons (10g) garlic, minced
- 1 pound (454g) shrimp, prepared
- 1 ½ cups (225g) imitation crab
- ½ teaspoon (2.5g) ground cumin
- 1 teaspoon (5g) chili powder
- ¼ teaspoon (1.25g) black pepper
- 1 cup (113g) Monterey Jack cheese, shredded
- ¼ cup (15g) cilantro, chopped
- 8 large (20 cm) flour tortillas
For the Creamy Sauce:
- 4 tablespoons (60g) unsalted butter
- 2 tablespoons (16g) all-purpose flour
- 1 cup (240ml) whole milk
- ½ cup (120ml) sour cream
- ¼ teaspoon (1.25g) ground white pepper
- 1 teaspoon (5g) jalapeno pepper, seeded and diced
- ¼ teaspoon (1.25g) cumin
- 1 cup (113g) Monterey Jack cheese, shredded
For Topping:
- ½ cup (57g) Monterey Jack cheese, shredded
- ¼ cup (15g) cilantro, chopped
- ¼ cup (37g) tomatoes, diced
- ¼ cup (60ml) sour cream
Step-by-Step Instructions
Preparing the Seafood Filling:
- Sauté Aromatics: Cook onions in butter until translucent, then add garlic to bring out its aroma.
- Cook Seafood: Add shrimp and imitation crab, seasoning with spices until fully cooked.
- Combine with Cheese: Stir in Monterey Jack cheese and cilantro for extra flavor and binding.
Assembling the Enchiladas:
- Fill Tortillas: Distribute the seafood mixture evenly among the flour tortillas, roll them up, and place them seam-side down in a baking dish.
- Make the Sauce: Cook butter and flour, then gradually add milk and other sauce ingredients until thickened.
- Bake: Pour the sauce over the enchiladas, top with more cheese, and bake until bubbly.
Serving Suggestions
Pair these enchiladas with a side of green beans or a light salad to balance the richness of the dish. They’re perfect for a cozy family dinner or as a show-stopping main course at your next gathering.
Storage Tips
- Refrigerator: Store any leftovers in an airtight container for up to 4 days.
- Freezer: Assemble the enchiladas without baking, cover tightly, and freeze. Bake straight from the freezer, adding extra time as needed.
This Seafood Enchiladas recipe not only delivers in flavor but also in presentation, making it a guaranteed hit for any meal where you want to impress without extensive preparation.
