Best Seafood Enchiladas Recipes

CHI CHI'S SEAFOOD ENCHILADAS

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 tbsps lobster base and cook for an additional minute.
• Add milk & wine.
• Add 2 oz. of the cheese.
• Continue to cook until thickened.
• FOR THE CRAB MIX: Lightly chop the flaked imitation crab.
• Combine with shrimp in a medium size bowl.
• Add 1.5 cups of cold sauce.
• Mix well.
• FOR THE ENCHILADAS: Lay out the tortillas on a flat surface.
• Place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla.
• Place flap of the tortilla over the crab mix and roll.
• Place flap side down onto a plate or in your baking dish.
• Ladle warm sauce over the enchiladas.
• Top with remaining monterey jack cheese.
• Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.
• Watch and do not allow to burn (brown spots).
• Sprinkle with paprika.

SEAFOOD ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.
• In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
• Bake in preheated oven for 30 minutes.

CREAMY SEAFOOD ENCHILADAS

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.

CHEESY SEAFOOD ENCHILADAS

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add shrimp and snapper; cook until shrimp turn pink, 5-7 minutes. Remove from pan., In the same pan, cook and stir salsa, cream cheese, chiles and salt over medium heat just until cream cheese is melted. Stir in 1 cup shredded cheese; remove from heat., Spread 1 cup cheese sauce into a greased 13x9-in. baking dish. Gently stir remaining cheese sauce into shrimp mixture. Place 1/3 cup shrimp mixture off center on each tortilla. Roll up and place in prepared dish, seam side down. Sprinkle with remaining cheese., Cover and bake until heated through and cheese is melted, 20-25 minutes. Sprinkle with cilantro before serving.

SEAFOOD ENCHILADAS

Steps:

• Heat oven to 350°F. In 2-quart saucepan, melt butter over medium-high heat. Cook onion and garlic in butter 3 to 4 minutes, stirring frequently, until softened. Stir in flour until all flour is blended with butter. Stir in broth and sour cream until smooth. Heat to boiling; cook about 2 minutes, stirring constantly, until sauce is thickened. Remove from heat. Stir in cheese until melted. Stir in chiles.
• In medium bowl, mix 1 cup of cheese sauce, the crabmeat and shrimp. In 13x9-inch (3-quart) glass baking dish, spoon 1 cup of the cheese sauce over bottom. Spoon about 1/2 cup seafood mixture onto each tortilla. Roll up tortillas; place seam sides down on sauce in dish. Pour remaining sauce over enchiladas.
• Cover baking dish with foil. Bake 30 to 35 minutes or until bubbly.
• In medium bowl, toss remaining ingredients. Just before serving, spoon avocado mixture down center of enchiladas.

SEAFOOD ENCHILADAS

Steps:

• Combine first 6 ingredients, mix well.
• Place about 1/2-2/3 c filling on tortilla and roll up.
• Place seam side down in 9 by 13 pan.
• Combine 1-1/2-2 c sauce and 1 c sour cream in sauce pan on stove till warm and well blended.
• Spoon sauce over enchiladas, and sprinkle with cheese.
• Bake in 350° oven till cheese is melted and it looks bubbly, approx 20-30 minute.
• Garnish with sliced avocados.

CHI CHI'S SEAFOOD ENCHILADAS

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 tbsps lobster base and cook for an additional minute. Add milk & wine. Add 2 oz. of the cheese. Continue to cook until thickened. FOR THE CRAB MIX: Lightly chop the flaked imitation crab. Combine with shrimp in a medium size bowl. Add 1.5 cups of cold sauce. Mix well. FOR THE ENCHILADAS: Lay out the tortillas on a flat surface. Place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla. Place flap of the tortilla over the crab mix and roll. Place flap side down onto a plate or in your baking dish. Ladle warm sauce over the enchiladas. Top with remaining monterey jack cheese. Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven. Watch and do not allow to burn (brown spots). Sprinkle with paprika.

SEAFOOD ENCHILADAS

Steps:

• In a large saucepan, cook onion in butter over medium heat until tender. Add garlic; cook 1 minute longer. Combine sour cream and flour until smooth; gradually add to onion mixture. Stir in the broth, chilies, coriander and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Remove from the heat; stir in 1/2 cup cheese. , Place crab in a small bowl; stir in 1/2 cup sauce. Spoon equal amounts on tortillas; roll up tightly. Place seam side down in an 11x7-in. baking dish coated with cooking spray. Top with remaining sauce. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes. Top with tomato, green onions and olives.

BEST SEAFOOD ENCHILADAS

Steps:

• In a large skillet, cook the seafood and onion in butter over medium heat 4-5 minutes or until onion is tender and shrimp turn pink. Remove from the heat; set aside., In a small saucepan, melt butter. Add onion and broth. Combine egg yolks and cream; stir into broth mixture. Cook and stir until a thermometer reads 160° and sauce is thick enough to coat the back of a metal spoon. Stir in tomato paste. Remove from the heat. , Spoon 1/3 cup seafood mixture down the center of each tortilla. Top with 1 tablespoon sauce and 2 tablespoons cheese; roll up., Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Place enchiladas seam side down in dish. Top with remaining sauce and cheese. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.

QUICK SEAFOOD ENCHILADAS

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.

CANCUN SEAFOOD ENCHILADAS RECIPE - (4.3/5)

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.

SEAFOOD ENCHILADAS

Steps:

• Heat oven to 350°F.
• Cook and stir shrimp in medium nonstick skillet on medium heat 2 min. Add crabmeat, corn, onions and 1/4 tsp. pepper; cook and stir 2 min. or until shrimp turn pink. Remove from heat. Stir in 1 cup shredded cheese.
• Spoon 1/3 cup of the seafood mixture onto each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray. Cook cream cheese and milk in saucepan on medium-low heat 5 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently. Pour over enchiladas.
• Bake 5 min. Sprinkle with remaining shredded cheese; bake 5 min. or until melted. Sprinkle with remaining pepper.

ENCHILADAS DEL MAR (SEAFOOD ENCHILADAS)

Steps:

• Char the tomatillos over a gas flame or in the broiler until blackened in spots.
• Transfer tomatillos to a blender & process to a coarse puree, set aside.
• Heat oil in a large skillet, add shrimp & shallot, saute 1 1/2 minutes & add garlic.
• Stir 30 seconds.
• Add scallops & wine, cook until the wine has almost evaporated apprx 2 minutes.
• Transfer shrimp mixture to a bowl.
• Add cream & tomatillo puree to the skillet, simmer until the mixture thickens and measures 1 2/3 cups apprx 10 minutes.
• Add crabmeat & shrimp mixture to the sauce in the skillet.
• Season with salt & pepper.
• Preheat oven to 425°F.
• Heat a griddle or skillet over medium high heat.
• Warm each tortilla on both sides until pliable about 30 seconds each side.
• Spread tortillas out on a work surface and top each with 1/4 cup of the Oaxacan cheese (reserve 1/2 cup) & sprinkle with all the goat cheese.
• Roll each tortilla & place seam side down in a 13"x9"x2" baking dish.
• Spoon the warm seafood sauce over the tortillas.
• Sprinkle with the remaining 1/2 cup of cheese(Oaxacan).
• Bake enchiladas until heated through apprx 10 minutes, Cheese shouls be melted.
• Top with avocado slices & cilantro.
• Serve Salsa as a side dish.
• DO AHEAD hint: Can be made up to an hour ahead - let stand at room temperature. It may take a little longer than 10 minutes to heat through.

SEAFOOD ENCHILADAS CON QUESO

Steps:

• Melt 1/4 cup butter in a large saucepan over medium heat. Cook and stir red bell pepper, green bell pepper, onion, jalapeno pepper, Anaheim pepper, garlic, and oregano in the melted butter until peppers are tender, about 5 minutes. Season with salt, white pepper, and cayenne pepper.
• Pour half-and-half into pepper mixture and bring to a boil, scraping any brown bits from the bottom of the pan. Reduce heat to medium-low; simmer until slightly thickened, about 3 minutes.
• Slowly stir 1 cup Monterey Jack cheese into the cream sauce until melted, about 5 minutes; remove from heat.
• Stir sour cream into the sauce.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt 1/4 cup butter in a large skillet over medium-high heat. Cook and stir shrimp, scallops, and 1/2 cup green onion in melted butter until shrimp begin to turn pink, about 2 minutes.
• Stir 1 chopped tomato and half the cream sauce into shrimp mixture.
• Spoon about 1/3 cup shrimp mixture onto each tortilla. Roll tortilla tightly around the filling to form an enchilada. Arrange enchiladas seam sides down in 9x16-inch baking dish.
• Pour remaining sauce and any remaining shrimp mixture and over enchiladas.
• Cover baking pan with aluminum foil.
• Bake in the preheated oven until bubbly, about 30 minutes. Remove foil and sprinkle enchiladas with 2 cups Monterey Jack cheese.
• Return baking dish to oven; bake until cheese is melted, about 5 minutes.
• Scatter 1/2 cup green onion and remaining chopped tomato over enchiladas to serve.

CHI CHI'S SEAFOOD ENCHILADAS

Steps:

• In a large saucepan, cook onion and garlic in butter over medium heat until tender. Combine sour cream and flour until smooth; gradually add to onion mixture. Stir in the broth and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Remove from the heat; stir in 1/2 cup of cheese.
• Place crab in a bowl; stir in 1/2 cup sauce (I usually do just a little bit more, just until moistened). Spoon equal amounts on tortillas; roll up tightly. Place seam side down in an 11 inch x 7 inch baking dish coated with cooking spray. Top with remaining sauce.
• Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes. Top with tomato and green onion.

CREAMY SEAFOOD ENCHILADAS

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.

SEAFOOD ENCHILADAS

Steps:

• To toast walnuts, place in a shallow baking pan.
• Bake at 350*F (175*C) for 15 to 20 minutes or until walnuts are lightly browned, stirring occasionally.
• Cool.
• In large skillet, saute onions in butter until they become transparent.
• Remove from heat and add chilies, crab, shrimp, walnuts, and olives.
• Combine cheeses, reserving 1 1/2 cups of the cheese mixture for top of casserole.
• Stir remaining cheese into seafood mixture.
• In medium skillet, heat 1/4 inch oil.
• Fry tortillas, one a time, just long enough to soften, about 30 seconds.
• Drain on paper towels.
• Fill each tortilla with seafood filling, roll up and place seam side down in a lightly greased 13 x 9 x 2-inch baking dish.
• In medium saucepan, combine the half and half, sour cream, butter, oregano, salt and garlic powder, stirring constantly over medium heat until lukewarm and well blended.
• Remove from heat and pour sauce over enchiladas.
• Sprinkle enchiladas with reserved cheese.
• Bake at 350*F (175*C) for 30 minutes or until bubbly.
• Allow to set 5 minutes before serving.

CHI CHI'S SEAFOOD ENCHILADAS - MICROWAVE

Steps:

• In a mixing bowl stir together soup, onion, nutmeg and black pepper.
• In another bowl, place half of the soup mixture, crab, and 1 cup of the Monterey jack cheese; set aside.
• Wrap the tortillas in paper towels and microwave for 30-60 seconds (until soft and slightly warm).
• Place 1/3 cup mixture on each tortilla and roll up.
• Place seam side down in a greased 12 x 7 1/2 dish.
• Stir milk into the reserved soup mixture, pour over enchiladas.
• Microwave, covered, on high for 12-14 minutes.
• Sprinkle with the remaining cheese. Let stand for 10 minutes.

SEAFOOD ENCHILADAS IN CHIPOTLE CREAM SAUCE

Steps:

• Pour 4 cups water, bay leaves and salt into a large saucepan and bring to a boil. Add the shrimp and boil for 2 minutes. Drain, chop coarsely, mix with crab and set aside. Prepare the Crema. Put the tomatoes, tomatillos and chiles ancho in a large saucepan and cover with water. Simmer for 5 minutes and drain; reserve the the water. Put the garkic and and 1 onion slice into the blender. Add the tomatoes, tomatillos, chiles ancho, chiles chipoltle, cumin, salt and 1 cup of reserved broth. Puree completely and strain into a large bowl. Heat the oil in a large saucepan over meduim heat. Add the other onion slice; blacken, and discard. Add the sauce to the pan and simmer for 10 minutes, stirring occasionally. Reduce the heat to low and stir in the sour cream. Keep warm over very low heat. Preheat oven to 375 degrees F. Soften the tortillas in the microwave. Then take the first tortilla and spread 1 spoonfull of the crema over the tortilla. Add 3 tbls of the seafood mixture to the tortilla and spread it evenly over the tortilla. Add 1/2 oz of cotija cheese ( monterrey jack can be substituted) spread over the face of the tortilla. Repeat this step for the next two layers of tortilla. Add the final tortilla and spoon 2 oz of the crema over the top of the torilla, spreading it evenly, add 2 ozs of cotija cheese ( monterrey jack can be substituted). Bake for 10-12 minutes until cooked, but not crisped. remove from the oven, plate, pour plenty of crema over the finished enchiladas, add 1/4 of an avocado (sliced thinly and fanned) to each portion and finish with a garnish of cheese.

SEAFOOD ENCHILADAS IN ORANGE CREAM

Steps:

• 1. In a large fry/saute pan, heat the 2 Tbsp olive oil over medium heat. Add the chopped onion and cook until tender and clear, about 7 minutes. Stir often.
• 2. Add the crushed garlic and cook a minute or two more, stirring often.
• 3. Add the orange juice, zest, oregano, cumin, and coriander. Stir well to mix and continue cooking until most of the liquid is gone, or 3-5 minutes.
• 4. Sprinkle/add the 3 Tbsp flour to pan, Stir to coat onion mix well. Add the milk and cream and bring to a boil stirring constantly.
• 5. Reduce heat to lo and simmer cream sauce for 10 more minutes until well thickened. Stir occasionally and more often as it thickens.
• 6. Remove from heat. Stir in parmesan cheese. Adjust salt and pepper. Fold in the cooked seafood and cooked/flaked fish. Set aside.
• 7. Soften the tortillas by heating some cooking oil in a separate fry pan over med/hi heat. Fry one tortilla at a time in the oil on both sides, about one minute total time. Remove to a sheet or platter. Repeat until all 12 tortillas are fried.
• 8. Butter or grease 2 rectangular baking dishes. Spread some green enchilada sauce on the bottom of each, aprrox. 3/4-1 cup each pan.
• 9. Fill the softened tortillas with the seafood cream and roll to make enchiladas. Place seam down, 6 to each pan.
• 10. Ladle additional enchilada sauce on top of enchiladas to lightly cover. You may not need to use all the sauce from the can. You don't want them swimming in it.
• 11. Top enchiladas with the Mexican Blend Cheese as desired. You may not use all of the bag, that's up to you, as to how much cheese you desire. I recommend not to use too much to over power the delicate flavor of the fish/seafood.
• 12. Cover the two baking dishes with non stick foil. Bake in a 350 degree oven for 30 minutes or until just beginning to bubble. Do not over bake (most people are guilty of that!)
• 13. Remove from oven. Remove foil. Let rest for about 5 minutes before serving with rice and beans. An orange slice and avocado slices are perfect for garnish.