Seafood Enchiladas Recipe

Name: Seafood Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb lump crabmeat or 1 lb chopped imitation crabmeat; 2 cups defrosted baby shrimp or (4 ounce) cans baby shrimp; 2 minced garlic cloves; 2/3 cup sliced green onion; 2/3 cup green enchilada sauce; 1/3 cup loosely packed chopped cilantro; 1 1/2 - 2 cups green enchilada sauce; 1 cup sour cream; 1 1/2 cups Mexican blend cheese or 1 1/2 cups monterey jack cheese; 1 (10 count) package flour tortillas

Servings: persons

1 lb lump crabmeat or 1 lb chopped imitation crabmeat
2 cups defrosted baby shrimp or (4 ounce) cans baby shrimp
2 minced garlic cloves
2/3 cup sliced green onion
2/3 cup green enchilada sauce
1/3 cup loosely packed chopped cilantro
1 1/2 - 2 cups green enchilada sauce
1 cup sour cream
1 1/2 cups Mexican blend cheese or 1 1/2 cups monterey jack cheese
1 (10 count) package flour tortillas

1
Combine first 6 ingredients, mix well.
2
Place about 1/2-2/3 c filling on tortilla and roll up.
3
Place seam side down in 9 by 13 pan.
4
Combine 1-1/2-2 c sauce and 1 c sour cream in sauce pan on stove till warm and well blended.
5
Spoon sauce over enchiladas, and sprinkle with cheese.
6
Bake in 350u00b0 oven till cheese is melted and it looks bubbly, approx 20-30 minute.
7
Garnish with sliced avocados.

591

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb lump crabmeat or 1 lb chopped imitation crabmeat, 2 cups defrosted baby shrimp or (4 ounce) cans baby shrimp, 2 minced garlic cloves, 2/3 cup sliced green onion, and more.

Yes, Seafood Enchiladas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seafood Enchiladas

How did you like this recipe?

Frequently Asked Questions