Seafood Enchiladas
Seafood enchiladas feature tender crab and spinach wrapped in corn tortillas, baked with melted Monterey Jack cheese, complemented by a flavorful wine and tomato sauce. Perfect for special occasions or family dinners.
Ingredients
- 1 (10 3/4 oz.) can lower sodium condensed cream of chicken soup ⓘ
- 1/2 cup chopped onion
- several dashes hot pepper sauce ⓘ
- dash of ground nutmeg ⓘ
- 1 (10 oz.) package frozen chopped spinach, drained ⓘ
- 1 (8 oz.) package frozen crab-flavored salad style fish, chopped ⓘ
- 1 3/4 cups shredded Monterey Jack cheese ⓘ
- 8 corn tortillas ⓘ
- 1 cup milk ⓘ
- 1 teaspoon olive oil
- 2 garlic cloves, peeled and minced ⓘ
- 1/2 cup dry white wine
- 1/4 cup freshly squeezed lemon juice ⓘ
- 1 cup chopped tomato ⓘ
- 4 oz. dried spinach angel hair pasta
- 1/4 cup chopped fresh basil ⓘ
- 4 oz. dried semolina angel hair pasta ⓘ
- 2 tablespoons freshly grated Parmesan cheese ⓘ
Instructions
- Bring a large pot of water to a boil over high heat and maintain at a boil.
- In a saute pan, heat the olive oil and cook the minced garlic over medium heat until it begins to brown.
- Remove the pan from heat and pour in the white wine.
- Return the pan to heat and cook for another 1 to 2 minutes until the wine has been reduced by half.
- Stir in the lemon juice and chopped tomato, then remove from heat.
- Preheat the oven as needed. Spread a thin layer of the wine and tomato sauce in a baking dish.
- Warm the corn tortillas to make them pliable.
- Divide the chopped spinach and crab mixture among the tortillas, roll them up, and place seam-side down in the dish.
- Pour the remaining sauce over the assembled enchiladas.
- Sprinkle with shredded Monterey Jack cheese and grated Parmesan.
- Bake in a preheated oven at 375°F (190°C) for 15-20 minutes until cheese is bubbly and golden.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of smoked paprika for a smoky depth. You can substitute the crab-flavored fish with real crab or shrimp for a more authentic seafood taste. If you want a bit more spice, try increasing the hot pepper sauce or adding jalapeños. For a lighter version, use low-fat cheese and a whole grain tortilla.
Serving Suggestions
Serve the enchiladas with a side of refried beans or a fresh salad to balance the richness. A dollop of sour cream or a sprinkle of fresh cilantro can also enhance the dish. For a complementary drink, consider a chilled white wine or a refreshing margarita. This dish pairs beautifully with *Tex-Mex Tuna Casserole* for a seafood-themed meal.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover the enchiladas with foil and warm in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave them for quick reheating, but the oven will keep the tortillas from getting soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Seafood Enchiladas contains roughly 1677 calories, with 53g protein, 287g carbohydrates, and 55g fat. It is an excellent source of dietary fiber (244% of the Daily Value), iron (222% of the Daily Value), and calcium (152% of the Daily Value). Note that it is relatively high in sodium, at 2017mg per serving (88% 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 use different types of seafood in these enchiladas?
Absolutely! Feel free to mix and match the seafood. Shrimp, scallops, or a combination of your favorite seafood can be used. Just ensure they are cooked beforehand to keep the cooking time consistent.
How can I make these enchiladas gluten-free?
To make this dish gluten-free, simply substitute the corn tortillas with gluten-free tortillas. Additionally, ensure that the cream of chicken soup is gluten-free, as some brands may contain gluten.
What can I serve with seafood enchiladas?
Consider pairing the enchiladas with a light Mexican rice or a zesty corn salad. A fresh avocado salsa or guacamole can also complement the flavors beautifully, providing freshness and creaminess to the dish.
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).