Best Creamy Seafood Enchiladas Recipes
CREAMY SEAFOOD ENCHILADAS
Shrimp and crab plus a flavorful sauce add up to outstanding enchiladas. I made them for an annual fundraiser, and now they're always in demand. Spice up the recipe to your taste by adding more green chiles and salsa. -Evelyn Gebhardt, Kasilof, Alaska
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a saucepan over low heat, melt butter; stir in flour until smooth. Gradually stir in broth and soup until blended. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Remove from the heat. Stir in sour cream, salsa and salt; set aside. , Place cottage cheese in a blender; cover and process until smooth. Transfer to a bowl; add the shrimp, crab, Monterey Jack cheese, chiles and cilantro. , Spread 1-1/2 cups sauce in a greased 13x9-in. baking dish. Place about 1/3 cup seafood mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with the remaining sauce. Bake, uncovered, at 350° until heated through, 30-35 minutes. If desired, top with sliced jalapeno pepper, green onions and chopped cilantro. Serve with additional salsa.
Nutrition Facts : Calories 645 calories, Fat 35g fat (17g saturated fat), Cholesterol 252mg cholesterol, Sodium 1812mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 2g fiber), Protein 42g protein.
CREAMY SEAFOOD ENCHILADAS
Two types of seafood and a flavorful sauce make these enchiladas very popular around our house! Spice up the recipe to your taste by adding more green chilies and salsa.
Provided by Sweet Diva MJ
Categories < 4 Hours
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a saucepan over low heat, melt butter; stir in flour until smooth.
- Gradually stir in broth and soup until blended. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
- Remove from the heat.
- Stir in sour cream, salsa and salt; set aside.
- Place cottage cheese in a blender; cover and process until smooth.
- Transfer to a bowl; add the shrimp, crab, Monterey Jack cheese, chilies and cilantro.
- Spread 3/4 cup sauce in a greased 13-in. x 9-in. x 2-in. baking dish.
- Place about 1/3 cup seafood mixture down the center of each tortilla.
- Roll up and place seam side down over sauce. Top with the remaining sauce.
- Bake, uncovered, at 350 for 30-35 minutes or until heated through.
- Serve with additional salsa.
- Yield: 6 servings.
Nutrition Facts : Calories 646.2, Fat 35.2, SaturatedFat 18.6, Cholesterol 187.2, Sodium 1511.8, Carbohydrate 45.4, Fiber 2.7, Sugar 3.5, Protein 36.6
CREAMY SEAFOOD ENCHILADAS
Steps:
- In a sacuepan over low heat, melt butter; stir in flour until smooth. Gradually stir in broth and soup until blended. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Stir in sour cream, salsa and salt; set aside. Place cottage cheese in a blender; cover and process until smooth. Transfer to a bowl; add the shrimp, crab, Monterey Jack cheese, chilies and cilantro. Spread 3/4 cup sauce in a greased 9x13x2 baking dish. Place about 1/3 cup seafood mixture down center of each tortilla. Roll up and place, seam side down, over sauce. Top with the remaining sauce. Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through. Serve with additional salsa.
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