Best Quick Seafood Enchiladas Recipes

QUICK SEAFOOD ENCHILADAS

Quick Seafood Enchiladas image

This recipe came about the night I realized I forgot to buy chicken for the enchilada recipe on the back of the enchilada sauce can. Luckily, I had some shrimp in the freezer.

Provided by J Scholfield

Categories World Cuisine Recipes Latin American Mexican

Time 35m

Yield 6

Number Of Ingredients 7

Ingredients

1 pound cooked shrimp - peeled, deveined and chopped
1 (4 ounce) package cream cheese, softened
2 cloves garlic, minced
2 teaspoons chopped fresh cilantro
2 teaspoons lime juice
1 (10 ounce) can green chile enchilada sauce
6 (8 inch) flour tortillas

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Stir shrimp, cream cheese, garlic, cilantro, and lime juice in a skillet over medium heat until cream cheese is smooth and shrimp are heated through, 5 to 7 minutes.
Divide shrimp mixture evenly onto each tortilla. Roll tortilla tightly around the filling to form an enchilada. Arrange enchiladas seam sides down in baking dish.
Pour enchilada sauce over tortillas.
Bake in preheated oven until bubbly, about 20 minutes.

Nutrition Facts : Calories 325.1 calories, Carbohydrate 30.6 g, Cholesterol 168.3 mg, Fat 12 g, Fiber 1.7 g, Protein 22.4 g, SaturatedFat 5.2 g, Sodium 715.4 mg, Sugar 0.9 g

QUICK SEAFOOD ENCHILADAS

Quick Seafood Enchiladas image

Found recipe at Allrecipes & tweaked with options.

Provided by Sharon Colyer @Cmom02

Categories Seafood

Number Of Ingredients 8

Ingredients

- cooking spray
1 pound(s) cooked shrimp--peeled, deveined, and chopped or replace part of shrimp with cleaned crabmeat or imitation crab
1 package(s) (4 oz) cream cheese, softened
2 clove(s) garlic, minced
3 teaspoon(s) chopped fresh parsley or cilantro, divided
2 teaspoon(s) lemon or lime juice
1 can(s) green chile enchilada sauce (red is okay, if can't find green)
6 - (8 inch) flour tortillas

Steps:

Preheat oven to 350°F. Spray a 7 x 11 inch baking dish with cooking spray. Set aside.
In a skillet, over medium heat, stir shrimp (crab if using), softened cream cheese, garlic, 2 tsps. parsley (or cilantro, if using) & juice, until cream cheese is smooth and shrimp are heated through, 5-7 minutes.
Divide shrimp mixture evenly onto each tortilla. Roll tortillas tightly around the filling to form an enchilada. Arrange enchiladas seam sides down in baking dish. Pour enchilada sauce over the tortillas.
Bake, until bubbly, about 20 minutes. Sprinkle 1 tsp. of parsley (or cilantro, if using) on top of enchiladas, after they come out of the oven. Makes 6 servings.