Teresa's Recipes
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
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 2 cloves, minced Garlic
- 1 medium, diced (red or green) Bell pepper
- 1, finely chopped (adjust for spice preference) Jalapeno
- 1 cup, peeled and deveined Shrimp
- 1 cup, lump crab meat Crab meat
- 1/4 cup, chopped Cilantro
- 2 tablespoons, freshly squeezed Lime juice
- 1 teaspoon Cumin
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 8 (8-inch) Flour tortillas
- 2 cups Enchilada sauce
- 2 cups, shredded Monterey Jack cheese
- 1/2 cup, for topping Sour cream
- 2, sliced, for garnish Green onions
Dietary Notes
- 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
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.