Creamy Seafood Enchiladas
Creamy seafood enchiladas feature tender shrimp and crab in a rich, cheesy sauce, wrapped in tortillas and baked to perfection—ideal for seafood lovers and family dinners.
Ingredients
- 12 flour tortillas ⓘ
- 1/4 cup butter or margarine ⓘ
- 1/4 cup flour ⓘ
- 1 cup chicken broth ⓘ
- 1 can condensed cream of chicken soup (undiluted) ⓘ
- 1 cup sour cream
- 1/2 cup salsa
- 1/8 teaspoon salt ⓘ
- 1 cup small curd cottage cheese ⓘ
- 1 pound small shrimp, cooked, peeled and deveined ⓘ
- 1 cup cooked or canned crabmeat ⓘ
- 1 1/2 cups Monterey Jack cheese, shredded ⓘ
- 1 (4 oz.) can chopped green chilies ⓘ
- 1 tablespoon dried cilantro ⓘ
Instructions
- In a saucepan on low heat, melt butter; stir in flour until smooth.
- Gradually stir in chicken broth and condensed cream of chicken soup; bring to a boil.
- Cook for 2 minutes, then remove from heat.
- Add sour cream, salsa, and salt; set aside.
- Place cottage cheese in a blender; cover and process until smooth.
- Transfer cottage cheese to a bowl; add cooked shrimp, crabmeat, shredded Monterey Jack cheese, chopped green chilies, and dried cilantro.
- Spread 3/4 cup of the sauce in a greased 9 x 13-inch baking dish.
- Place about 1/3 cup of seafood mixture down the center of each tortilla.
- Roll up the tortillas and place seam side down over the sauce.
- Bake uncovered at 350°F (175°C) for 30 to 35 minutes.
- Serve with additional salsa.
Tips & Substitutions
For a lighter option, consider using low-fat sour cream and cottage cheese. If you don't have shrimp or crabmeat, you can substitute with cooked chicken or a mix of vegetables for a vegetarian version. For added flavor, try incorporating spices like cumin or smoked paprika. To enhance the sauce, a splash of lime juice can brighten the dish. This recipe can also be made ahead and stored in the fridge before baking.
Serving Suggestions
Serve the creamy seafood enchiladas with a side of Mexican rice or a fresh green salad for a complete meal. They pair beautifully with additional salsa on the side, or you can add a dollop of guacamole for extra creaminess. This dish complements well with a refreshing beverage like a margarita or a light beer. For more delicious ideas, explore other Mexican recipes.
Storage & Reheating
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply cover with foil and bake at 350°F (175°C) for about 20 minutes or until heated through. For best results, reheat only the portions you plan to eat to maintain texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Seafood Enchiladas contains roughly 749 calories, with 34g protein, 99g carbohydrates, and 28g fat. It is an excellent source of vitamin C (434% of the Daily Value), iron (180% of the Daily Value), and calcium (77% of the Daily Value). Note that it is relatively high in sodium, at 2943mg per serving (128% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the enchiladas in advance?
Yes, you can assemble the enchiladas a day ahead and store them in the refrigerator before baking. Just cover the dish tightly with plastic wrap or foil. When ready to bake, remove the covering and bake as directed. This is a great time-saver for entertaining or busy weeknights.
What can I substitute for Monterey Jack cheese?
If you don't have Monterey Jack cheese, you can use other types of cheese such as cheddar, pepper jack, or even a Mexican blend cheese. Each will bring a different flavor profile, so choose based on your preference for spice and richness.
Is it possible to make this recipe gluten-free?
Absolutely! You can use gluten-free tortillas instead of flour tortillas in this recipe. Additionally, ensure that the cream of chicken soup and other ingredients are labeled gluten-free. This way, you can enjoy the creamy seafood enchiladas without gluten.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).