Cheesy Seafood Enchiladas Recipes

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SEAFOOD ENCHILADAS

These crab and shrimp stuffed enchiladas taste like the ones served at a popular Mexican restaurant in my area. My husband just loves them. After sprinkling the cheese over the enchiladas before baking, you can also garnish with tomatoes, cilantro, olive slices, or whatever other garnish you enjoy.

Provided by Cathy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 6

Number Of Ingredients 11



Seafood Enchiladas image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.
  • In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 606.8 calories, Carbohydrate 42.6 g, Cholesterol 135.8 mg, Fat 36.5 g, Fiber 2.6 g, Protein 26.8 g, SaturatedFat 20.6 g, Sodium 1078 mg, Sugar 2.5 g

1 onion, chopped
1 tablespoon butter
½ pound fresh crabmeat
¼ pound shrimp - peeled, deveined and coarsely chopped
8 ounces Colby cheese
6 (10 inch) flour tortillas
1 cup half-and-half cream
½ cup sour cream
¼ cup butter, melted
1 ½ teaspoons dried parsley
½ teaspoon garlic salt

CHEESY SEAFOOD ENCHILADAS

Quick-cooking seafood and mildly spicy chile peppers and salsa make this dish a flavor adventure that my family loves. I've made it with chicken instead of fish, too. Just saute until done. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 11



Cheesy Seafood Enchiladas image

Steps:

  • Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add shrimp and snapper; cook until shrimp turn pink, 5-7 minutes. Remove from pan., In the same pan, cook and stir salsa, cream cheese, chiles and salt over medium heat just until cream cheese is melted. Stir in 1 cup shredded cheese; remove from heat., Spread 1 cup cheese sauce into a greased 13x9-in. baking dish. Gently stir remaining cheese sauce into shrimp mixture. Place 1/3 cup shrimp mixture off center on each tortilla. Roll up and place in prepared dish, seam side down. Sprinkle with remaining cheese., Cover and bake until heated through and cheese is melted, 20-25 minutes. Sprinkle with cilantro before serving.

Nutrition Facts : Calories 481 calories, Fat 29g fat (16g saturated fat), Cholesterol 136mg cholesterol, Sodium 1055mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 4g fiber), Protein 28g protein.

1 tablespoon butter
1 small onion, chopped
1/2 pound uncooked shrimp (31-40 per pound), peeled, deveined and chopped
1/2 pound red snapper fillet or other firm white fish, cut into 1-inch chunks
1-1/2 cups salsa verde
1 package (8 ounces) cream cheese, cubed
1 can (4 ounces) chopped green chiles
1/2 teaspoon salt
2 cups shredded Monterey Jack cheese, divided
12 corn tortillas (6 inches)
Fresh cilantro leaves or jalapeno pepper slices

CHI CHI'S SEAFOOD ENCHILADAS

I spent 16+ years at Chi Chi's. This is the recipe you want. In the restaurant these are cooked right on the plate. (Remember... The plates are hot and then you touched them anyway. lol) You could cook them all together in a baking dish. Cook time and temperature may need to be adjusted if not cooking with a convection oven. Enjoy with your favorite spanich rice, refried beans and sweet corn cake.

Provided by KingJackQueen

Categories     Lobster

Time 52m

Yield 10 enchiladas, 5 serving(s)

Number Of Ingredients 11



Chi Chi's Seafood Enchiladas image

Steps:

  • FOR THE SAUCE: Melt butter in a 2 quart saucepan over medium heat.
  • Add flour.
  • Cook and stir for 5 minutes(should have a nutty aroma).
  • Add 1/2 tsp white pepper.
  • Stir in 2 tbsps lobster base and cook for an additional minute.
  • Add milk & wine.
  • Add 2 oz. of the cheese.
  • Continue to cook until thickened.
  • FOR THE CRAB MIX: Lightly chop the flaked imitation crab.
  • Combine with shrimp in a medium size bowl.
  • Add 1.5 cups of cold sauce.
  • Mix well.
  • FOR THE ENCHILADAS: Lay out the tortillas on a flat surface.
  • Place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla.
  • Place flap of the tortilla over the crab mix and roll.
  • Place flap side down onto a plate or in your baking dish.
  • Ladle warm sauce over the enchiladas.
  • Top with remaining monterey jack cheese.
  • Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.
  • Watch and do not allow to burn (brown spots).
  • Sprinkle with paprika.

6 tablespoons butter
1/2 cup flour
1/2 teaspoon white pepper
2 tablespoons lobster base
3 1/2 cups 2% low-fat milk
1 cup white wine or 1 cup cooking sherry
8 ounces monterey jack cheese, shredded
1 (4 ounce) can baby shrimp
2 (8 ounce) packages imitation crabmeat, flake style
10 (6 inch) flour tortillas, old mission restaurant style
paprika

SEAFOOD ENCHILADAS

I wanted to create a recipe so I could have these anytime I wanted , not just when we went out, We like them, hope you do to!

Provided by startnover

Categories     One Dish Meal

Time 35m

Yield 5-6 serving(s)

Number Of Ingredients 10



Seafood Enchiladas image

Steps:

  • Combine first 6 ingredients, mix well.
  • Place about 1/2-2/3 c filling on tortilla and roll up.
  • Place seam side down in 9 by 13 pan.
  • Combine 1-1/2-2 c sauce and 1 c sour cream in sauce pan on stove till warm and well blended.
  • Spoon sauce over enchiladas, and sprinkle with cheese.
  • Bake in 350° oven till cheese is melted and it looks bubbly, approx 20-30 minute.
  • Garnish with sliced avocados.

1 lb lump crabmeat or 1 lb chopped imitation crabmeat
1 1/2 cups defrosted baby shrimp or 2 (4 ounce) cans baby shrimp
2 minced garlic cloves
2/3 cup sliced green onion
2/3 cup green enchilada sauce
1/3 cup loosely packed chopped cilantro
1 1/2-2 cups green enchilada sauce
1 cup sour cream
1 1/2 cups Mexican blend cheese or 1 1/2 cups monterey jack cheese
1 (10 count) package flour tortillas

BEST SEAFOOD ENCHILADAS

When you want a change from the usual beef and chicken enchiladas, try these tortillas stuffed with crab, shrimp and scallops. They're cheesy, creamy and absolutely delicious!-Mary Halpin, King George, Virginia

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 enchiladas.

Number Of Ingredients 14



Best Seafood Enchiladas image

Steps:

  • In a large skillet, cook the seafood and onion in butter over medium heat 4-5 minutes or until onion is tender and shrimp turn pink. Remove from the heat; set aside., In a small saucepan, melt butter. Add onion and broth. Combine egg yolks and cream; stir into broth mixture. Cook and stir until a thermometer reads 160° and sauce is thick enough to coat the back of a metal spoon. Stir in tomato paste. Remove from the heat. , Spoon 1/3 cup seafood mixture down the center of each tortilla. Top with 1 tablespoon sauce and 2 tablespoons cheese; roll up., Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Place enchiladas seam side down in dish. Top with remaining sauce and cheese. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 531 calories, Fat 40g fat (22g saturated fat), Cholesterol 264mg cholesterol, Sodium 738mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.

1/2 pound crabmeat, flaked and cartilage removed
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 pound bay scallops
1 medium onion, chopped
2 tablespoons butter
SAUCE:
1/2 cup butter, cubed
1 teaspoon grated onion
1/4 cup chicken broth
3 large egg yolks, lightly beaten
1 cup heavy whipping cream
1 tablespoon tomato paste
8 flour tortillas (6 inches)
2 cups shredded Monterey Jack or Colby cheese

CHEESY SHRIMP ENCHILADA BAKE

Provided by Wendy Giman

Categories     Tomato     Bake     Dinner     Cheddar     Shrimp     Broccoli     Bell Pepper     Healthy     Tortillas     Self

Yield Makes 2 servings

Number Of Ingredients 10



Cheesy Shrimp Enchilada Bake image

Steps:

  • Heat oven to 375°F.
  • Sauce:
  • Combine all sauce ingredients in a bowl.
  • Enchiladas:
  • Pour 3/4 cup sauce into the bottom of a 10" baking dish. Press both sides of tortillas into sauce, then place 3 tortilla halves on top of sauce. Add half of Broccoli and Red Bell Pepper Mix, half of Lime Shrimp and half of cheese. Layer on remaining 3 tortilla halves, Broccoli and Red Bell Pepper Mix and Lime Shrimp. Pour remaining 1 1/4 cups sauce and cheese over shrimp. If not eating immediately, cover tightly and freeze. Otherwise, bake 20 minutes, covered with foil. Remove foil; bake until cheese bubbles, 10 minutes more.
  • To reheat:
  • Bake, covered with foil, at 400°F for 25 minutes. Remove foil; bake until cheese bubbles, 5 minutes more.

Sauce:
1 can (14.5 ounces) diced tomatoes
1/2 cup Onion and Garlic Mix
4 chipotle chiles, finely diced
1/4 teaspoon salt
Enchiladas:
3 corn tortillas, halved
3/4 cup Broccoli and Red Bell Pepper Mix
1 cup Lime Shrimp
1 cup 75% shredded fat-free cheddar (4 ounces)

SEAFOOD ENCHILADAS

With sour cream, crab and shrimp, these are a tasty twist from traditional enchiladas made with red sauce and ground beef.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 8

Number Of Ingredients 15



Seafood Enchiladas image

Steps:

  • Heat oven to 350°F. In 2-quart saucepan, melt butter over medium-high heat. Cook onion and garlic in butter 3 to 4 minutes, stirring frequently, until softened. Stir in flour until all flour is blended with butter. Stir in broth and sour cream until smooth. Heat to boiling; cook about 2 minutes, stirring constantly, until sauce is thickened. Remove from heat. Stir in cheese until melted. Stir in chiles.
  • In medium bowl, mix 1 cup of cheese sauce, the crabmeat and shrimp. In 13x9-inch (3-quart) glass baking dish, spoon 1 cup of the cheese sauce over bottom. Spoon about 1/2 cup seafood mixture onto each tortilla. Roll up tortillas; place seam sides down on sauce in dish. Pour remaining sauce over enchiladas.
  • Cover baking dish with foil. Bake 30 to 35 minutes or until bubbly.
  • In medium bowl, toss remaining ingredients. Just before serving, spoon avocado mixture down center of enchiladas.

Nutrition Facts : Calories 480, Carbohydrate 29 g, Cholesterol 155 mg, Fat 3, Fiber 2 g, Protein 30 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 3 g, TransFat 1/2 g

2 tablespoons butter or margarine
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
3 tablespoons Gold Medal™ all-purpose flour
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 container (8 oz) sour cream
2 cups shredded Mexican cheese blend (8 oz)
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
3 cans (6 oz each) crabmeat, drained, rinsed
1 package (8 oz) frozen cooked peeled shrimp, thawed (45 to 50 count)
1 package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas)
1 ripe avocado, pitted, peeled and chopped
2 tablespoons fresh lime juice
1 small plum (Roma) tomato, chopped (1/3 cup)
3 tablespoons chopped fresh cilantro

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