Seafood Enchiladas Recipe

Name: Seafood Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 2 medium white onions, coarsely chopped; 1 (7 ounce) can diced green chilies; 1 1/2 tablespoons butter; 1 lb crabmeat, picked over for cartilage; 1 lb baby shrimp; 1 cup walnut halves, toasted; 1 (12 ounce) can medium pitted ripe olives, drained and halved; 1 lb monterey jack cheese, shredded; 1 lb cheddar cheese, shredded; vegetable oil (for frying); 12 corn tortillas; 2 cups half-and-half; 1 cup sour cream; 1/2 cup butter, melted; 1 1/2 teaspoons dried oregano; 1 teaspoon salt; 1/2 teaspoon garlic powder

Servings: persons

2 medium white onions, coarsely chopped
1 (7 ounce) can diced green chilies
1 1/2 tablespoons butter
1 lb crabmeat, picked over for cartilage
1 lb baby shrimp
1 cup walnut halves, toasted
1 (12 ounce) can medium pitted ripe olives, drained and halved
1 lb monterey jack cheese, shredded
1 lb cheddar cheese, shredded
vegetable oil (for frying)
12 corn tortillas
2 cups half-and-half
1 cup sour cream
1/2 cup butter, melted
1 1/2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon garlic powder

1
To toast walnuts, place in a shallow baking pan.
2
Bake at 350*F (175*C) for 15 to 20 minutes or until walnuts are lightly browned, stirring occasionally.
3
Cool.
4
In large skillet, saute onions in butter until they become transparent.
5
Remove from heat and add chilies, crab, shrimp, walnuts, and olives.
6
Combine cheeses, reserving 1 1/2 cups of the cheese mixture for top of casserole.
7
Stir remaining cheese into seafood mixture.
8
In medium skillet, heat 1/4 inch oil.
9
Fry tortillas, one a time, just long enough to soften, about 30 seconds.
10
Drain on paper towels.
11
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.
12
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.
13
Remove from heat and pour sauce over enchiladas.
14
Sprinkle enchiladas with reserved cheese.
15
Bake at 350*F (175*C) for 30 minutes or until bubbly.
16
Allow to set 5 minutes before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 2 medium white onions, coarsely chopped, 1 (7 ounce) can diced green chilies, 1 1/2 tablespoons butter, 1 lb crabmeat, picked over for cartilage, 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

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