Xochipilli'S Enchiladas De Marisco Recipe

Name: Xochipilli'S Enchiladas De Marisco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 2 garlic cloves, finely chopped; 1/2 lb fresh crabmeat; 1/4 lb fresh shrimp, deveined chopped; 8 ounces cheddar cheese, shredded; 6 (10 inch) flour tortillas; 1 cup half-and-half; 1/2 cup sour cream; 1/4 cup butter; 2 tablespoons fresh parsley, chopped; 1/2 teaspoon salt; 1 (4 1/2 ounce) can diced green chilies; 1 (4 ounce) can sliced olives; 1 avocado, sliced; 1 lime, for juice; 1/4 cup cilantro, chopped

Servings: persons

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, finely chopped
1/2 lb fresh crabmeat
1/4 lb fresh shrimp, deveined chopped
8 ounces cheddar cheese, shredded
6 (10 inch) flour tortillas
1 cup half-and-half
1/2 cup sour cream
1/4 cup butter
2 tablespoons fresh parsley, chopped
1/2 teaspoon salt
1 (4 1/2 ounce) can diced green chilies
1 (4 ounce) can sliced olives
1 avocado, sliced
1 lime, for juice
1/4 cup cilantro, chopped

1
In a large saute pan over medium high heat, heat the olive oil, add garlic and onion and cook until softened. Remove from heat and stir in the crab, shrimp meat and half of the shredded cheese.
2
Divide the seafood mixture onto the 6 flour tortillas, then roll up. Place seam side down into baking dish.
3
In a sauce pan over medium low heat, combine the half & half, sour cream, butter, parsley and salt and bring to a simmer. Remove from heat and stir in the chilies.
4
Pour sauce over enchiladas followed by the remaining cheese. Bake in 350 degree F oven until enchiladas are heated through and the cheese is bubbly.
5
Remove from oven and sprinkle the olives over top, followed by the avocado, lime juice and cilantro.

1091

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 medium onion, chopped, 2 garlic cloves, finely chopped, 1/2 lb fresh crabmeat, and more.

Yes, Xochipilli'S Enchiladas De Marisco 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.

That's it — enjoy your meal!

Xochipilli'S Enchiladas De Marisco

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions