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Seafood Enchiladas
Indulge in these exquisite seafood enchiladas, where the vibrant flavors of shrimp and crab unite in a creamy, cheesy embrace. Topped with a luscious enchilada sauce and melted Monterey Jack cheese, these enchiladas bring a taste of coastal Mexico right to your table. Perfect for a family gathering or a cozy dinner, they are a true crowd-pleaser that celebrates the rich culinary history of Mexican cuisine, which has long cherished the use of seafood in their dishes.
Ingredients
- Olive oil
- 2 tablespoons
- Onion
- 1 medium, diced
- Garlic
- 2 cloves, minced
- Bell pepper
- 1 medium, diced (red or green)
- Jalapeno
- 1, finely chopped (adjust for spice preference)
- Shrimp
- 1 cup, peeled and deveined
- Crab meat
- 1 cup, lump crab meat
- Cilantro
- 1/4 cup, chopped
- Lime juice
- 2 tablespoons, freshly squeezed
- Cumin
- 1 teaspoon
- Salt
- 1/2 teaspoon
- Black pepper
- 1/4 teaspoon
- Flour tortillas
- 8 (8-inch)
- Enchilada sauce
- 2 cups
- Monterey Jack cheese
- 2 cups, shredded
- Sour cream
- 1/2 cup, for topping
- Green onions
- 2, sliced, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion, minced garlic, bell pepper, and chopped jalapeno. Sauté until softened, about 5 minutes.
- Stir in the shrimp and crab meat, along with the chopped cilantro, lime juice, cumin, salt, and black pepper. Cook until the shrimp turn pink and are cooked through, about 3-4 minutes. Remove from heat and let the mixture cool slightly.
- Warm the flour tortillas in the microwave or on a skillet for a few seconds to make them pliable.
- Divide the seafood mixture evenly among the tortillas. Roll them up tightly and place them seam-side down in a greased baking dish.
- Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered.
- Sprinkle the shredded Monterey Jack cheese generously over the top of the enchiladas.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let the enchiladas cool for a few minutes before serving.
- Serve topped with sour cream and sliced green onions for an extra burst of flavor.
Tips
- For a spicier kick, consider adding more jalapenos or a dash of hot sauce to the seafood mixture.
- You can substitute the crab meat with a different seafood like scallops or fish if desired.
- Feel free to use corn tortillas for a gluten-free option.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 20 minutes Cook Time: 30 minutes Calories: 450 Fat: 22g Carbs: 40g Protein: 25g Sodium: 800mg Sugar: 3g
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