Seafood Enchiladas: Creamy, Comforting, and Packed with Flavor

Seafood Enchiladas are the perfect blend of comfort food and coastal flavor. Rich, creamy, and generously filled with tender seafood, this dish offers a delicious twist on traditional enchiladas. Instead of beef or chicken, these enchiladas feature shrimp and crab wrapped in soft tortillas and baked in a luxurious white sauce that bubbles into golden perfection.

This recipe is ideal for special dinners, family gatherings, or anytime you want a restaurant-quality meal at home. The flavors are indulgent yet balanced, making it a crowd-pleasing dish even for those who don’t usually choose seafood.

Why Seafood Enchiladas Are So Popular

Seafood enchiladas stand out because they feel elevated while still being deeply comforting. The creamy sauce softens the tortillas, the cheese adds richness, and the seafood brings sweetness and texture.

Shrimp cooks quickly and stays tender, while crab adds delicate flavor without overpowering the dish. Combined with mild green chilies, onion, and spices, the filling becomes savory, creamy, and satisfying.

Ingredients

For the Filling

• Raw shrimp, peeled and deveined
• Lump crab meat
• Onion
• Garlic
• Green chilies
• Olive oil
• Salt and pepper

For the Sauce

• Butter
• All-purpose flour
• Chicken or seafood broth
• Sour cream
• Cream cheese
• Lime juice
• Ground cumin

For Assembly

• Flour tortillas
• Shredded Monterey Jack or Mexican-blend cheese
• Fresh cilantro (optional garnish)

Instructions

1. Preheat oven to 375°F (190°C). Grease a baking dish.
2. Sauté onion and garlic in olive oil until soft.
3. Add chopped shrimp and cook just until pink.
4. Remove from heat and gently fold in crab meat and green chilies.
5. In a saucepan, melt butter, whisk in flour, and cook briefly.
6. Gradually whisk in broth until smooth and thickened.
7. Stir in sour cream, cream cheese, lime juice, and cumin.
8. Spoon seafood filling into tortillas, roll, and place seam-side down in the dish.
9. Pour sauce evenly over enchiladas and sprinkle with cheese.
10. Bake uncovered for 25–30 minutes until bubbly and lightly golden.
11. Rest briefly before serving and garnish with cilantro.

Seafood Enchiladas

Creamy shrimp and crab enchiladas baked in a rich white sauce and topped with melted cheese.

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb raw shrimp peeled, chopped
• 8 oz lump crab meat
• 1 cup onion diced
• 2 cloves garlic minced
• 4 oz green chilies diced
• 2 tbsp butter
• 2 tbsp flour
• 1.5 cups broth seafood or chicken
• 0.75 cup sour cream
• 4 oz cream cheese softened
• 1 tsp lime juice
• 1 tsp ground cumin
• 8 flour tortillas
• 1.5 cups shredded cheese

Equipment

• Skillet
• Saucepan
• Baking dish

Method

 

1. Sauté onion and garlic, then cook shrimp until just pink.
2. Fold in crab meat and green chilies.
3. Prepare sauce by whisking butter, flour, broth, and dairy ingredients.
4. Fill tortillas with seafood, roll, and place in baking dish.
5. Top with sauce and cheese, then bake until bubbly.

Notes

Do not overcook seafood before baking.

Flavor and Texture Experience

Seafood enchiladas are rich but not heavy. The sauce is smooth and tangy, complementing the sweetness of the shrimp and crab. The tortillas soften as they bake, absorbing the sauce without becoming mushy.

Each bite delivers creamy filling, tender seafood, and melted cheese with subtle spice and brightness from lime.

Tips for Perfect Seafood Enchiladas

• Do not overcook shrimp before baking
• Use fresh or high-quality canned crab
• Warm tortillas slightly before rolling
• Let enchiladas rest 5 minutes before serving

Variations to Try

• Shrimp Only: Skip crab and double the shrimp
• Spicy: Add jalapeños or cayenne
• Cheesy: Add extra cheese inside tortillas
• Low-Carb: Use low-carb tortillas

Serving Suggestions

• Serve with Mexican rice or cilantro-lime rice
• Pair with a fresh avocado salad
• Add refried beans or black beans on the side
• Garnish with lime wedges for brightness

Make-Ahead & Storage

Assemble enchiladas up to 24 hours ahead and refrigerate. Bake just before serving. Leftovers keep well refrigerated for up to 3 days and reheat gently.

Why This Dish Deserves a Spot on Your Table

Seafood enchiladas offer a comforting yet sophisticated dinner option that feels special without being complicated. They’re creamy, flavorful, and guaranteed to impress whether you’re cooking for family or guests.