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Seafood Enchiladas (Shrimp & Crab)

Creamy baked enchiladas filled with tender shrimp and lump crab meat, topped with a rich sauce and melted cheese.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Mexican-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb shrimp peeled and deveined
  • 8 oz lump crab meat
  • 8 flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • 4 oz cream cheese softened
  • 1 cup sour cream
  • 2 cloves garlic minced
  • 3 tbsp green onions chopped
  • 1.5 cups enchilada sauce mild or white
  • 1 tbsp olive oil
  • 1 tbsp butter

Equipment

  • Skillet
  • Mixing bowl
  • Baking dish

Method
 

  1. Cook shrimp in skillet until just pink; chop and set aside.
  2. Prepare creamy filling with garlic, cream cheese, sour cream, shrimp, crab, and green onions.
  3. Fill tortillas, roll, and place in baking dish.
  4. Top with enchilada sauce and cheese.
  5. Bake at 375°F until bubbly and lightly golden.

Notes

Garnish with fresh cilantro and serve with lime wedges.