Best Enchiladas Cancun Recipes

Cancun Seafood Enchiladas Recipe - (4.3/5) image

Provided by KennyB07

Number Of Ingredients 15

FOR THE SAUCE:
6 tablespoons butter
1/2 cup flour
1/2 teaspoon white pepper
2 tablespoons juice from shrimp can
3 1/2 cups 2% milk
FOR THE ENCHILADAS:
2 packages (8 ounce each) imitation crabmeat, flake style, lightly chopped
1 (4 ounce) can baby shrimp
or 8 oz imitation crabmeat
8 oz scallops & shrimp, diced and sauteed
1 cup white wine or cooking sherry
8 ounces Monterey jack cheese, shredded, divided use
10 (6 inch) flour tortillas (Old Mission Restaurant style)
paprika

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 tbsp juice from shrimp and cook for an additional minute. Add milk and wine. Add 2 oz. of the cheese. Continue to cook until thickened. Remove from heat and place sauce in refrigerator to cool. WHEN READY TO ASSEMBLE THE ENCHILADAS: Preheat oven to 425 degrees F. Combine crab with shrimp in a medium size bowl. Add 1 1/2 cups of cold sauce. Mix well; set aside. Warm remaining sauce. Lay out the tortillas on a flat surface. Place 2 to 3 heaping tablespoons of the crab mixture across the center of each tortilla. Place flap of the tortilla over the crab mix and roll. Place flap side down onto a individual oven-proof plates that have been pre-heated or in a lightly oiled baking dish. Ladle warm sauce over the enchiladas. Top with remaining Monterey jack cheese. Put into a preheated oven for 12-14 minutes.* Watch closely and do not allow to burn (brown spots). Sprinkle with paprika.

ENCHILADAS CANCUN image

Categories Fish Bake

Yield 4 servings

Number Of Ingredients 8

2 cups (8 oz.) Sargento Pepper Jack Shredded Cheese, divided
8 oz. chopped, cooked shrimp or shredded imitation crabmeat
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
2 cans (10 oz. each) mild enchilada sauce, divided
8 (7-inch) flour tortillas
Sour cream or light sour cream (optional)
Diced avocado (optional)

Steps:

Combine 1-1/2 cups cheese, shrimp, cilantro, green onions and 1/2 cup enchilada sauce in a medium bowl. Spoon a heaping 1/3 cup cheese mixture down center of each tortilla. Roll up. Spread remainder of first can of enchilada sauce in bottom of greased 13"x9" baking dish. Arrange enchiladas, seam-side down, over sauce. Spoon second can of enchilada sauce over enchiladas. Cover and bake in preheated 400F oven 20 minutes or until enchiladas are heated through. Uncover; sprinkle with remaining cheese. Return to oven. Bake 3 minutes or until cheese is melted. Serve with sour cream and avocado, if desired.

Amazingly Simple Seafood Enchiladas (Cancun) image

Provided by hippychick7226

Categories < 60 Mins

Time 40m

Yield 6 enchiladas, 6 serving(s)

Number Of Ingredients 5

3 cups imitation crabmeat
1 (12 ounce) jar parmesan and mozzarella pasta sauce (Ragu, or any white sauce ie. alfredo would work, also)
1 cup mexican cheese (we prefer Crystal Farms)
6 flour tortillas
salt and pepper

Steps:

Mix the chopped imitation crabmeat with 1/2 jar of parmesan mozzarella sauce.
Spray a baking dish with Non-stick spray.
Fill each tortilla with crabmeat/white sauce mixture, wrap like a taco and place in baking dish.
Pour over the remaining parmesan/mozzarella sauce.
Sprinkle with cheese.
Sprinkle with salt and pepper.
Bake in a 350°F oven for 30-45 minutes.
Enjoy!

Nutrition Facts : Calories 291.4, Fat 10.4, SaturatedFat 5, Cholesterol 45.8, Sodium 1393.9, Carbohydrate 28, Fiber 0.9, Sugar 1.6, Protein 20.8