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Seafood Enchiladas recipe

A savory filling of shrimp, crabmeat, onion,toasted walnuts, green chiles, ripe olives and cheese, is spoonedonto corn tortillas, rolled up and topped with a buttery, garlicand oregano seasoned cream sauce and Monterey Jack and cheddarcheese.

Recipe: Seafood Enchiladas

2 medium white onions, coarsely chopped
1 (7-ounce) can diced green chiles
1 1/2 tablespoons butter
1 pound crab meat, picked over for cartilage
1 pound tiny shrimp
1 cup walnut halves, toasted*
1 (12-ounce) can medium pitted ripe olives, drained and halved
1 pound Monterey jack cheese, shredded
1 pound cheddar cheese, shredded
Vegetable oil for frying
12 corn tortillas
2 cups half and half
1 cup sour cream
1/2 cup butter, melted
1 1/2 teaspoons dried oregano1 teaspoon salt
1/2 teaspoon garlic powder

  • In large skillet, saute onions in butteruntil they become transparent. Remove from heat and add chiles,crab, shrimp, walnuts,
    and olives.
  • Combine cheeses, reserving 1 1/2 cupsof the cheese mixture for top of casserole. Stir remaining cheeseinto seafood mixture.
  • In medium skillet, heat 1/4 inch oil.Fry tortillas, one a time, just long enough to soften, about30 seconds. Drain on paper towels.
  • Fill each tortilla with seafood filling,roll up and place seam side down in a lightly greased 13 x 9x 2-inch baking dish.
  • In medium saucepan, combine the half andhalf, sour cream, butter, oregano, salt and garlic powder, stirringconstantly over medium heat until
    lukewarm and well blended. Remove from heat and pour sauce overenchiladas. Sprinkle enchiladas with reserved cheese.
  • Bake at 350°F (175°C) for 30 minutesor until bubbly. Allow to set 5 minutes before serving.

    Makes 12 servings.

    *To toast walnuts, place in a shallow bakingpan. Bake at 350°F (175°C) for 15 to 20 minutes or untilwalnuts are lightly browned, stirring occasionally. Cool.

    Chi-Chi's Seafood Enchiladas Recipe

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  • Comments

    1 Comment


    Made these for the first time tonight .absolutely delicious! I did use corn tortillas, in keeping with traditional enchiladas and will probably not use as much chipotle pepper the next time. Try them for yourself! I found this on Pinterest but it says the recipe calls for two cups jack cheese. Is this true? If so does the cheese go in the sauce or on the tortillas? Thanks!

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