Seafood Enchiladas – Creamy, Comforting, and Packed with Coastal Flavor
Seafood enchiladas are one of those dishes that feel indulgent in the very best way. Rich, creamy, and deeply comforting, they combine tender seafood with warm tortillas and a luscious sauce that bubbles gently in the oven until everything comes together in perfect harmony. If you love enchiladas but want something a little more special than the usual beef or chicken filling, this seafood version delivers elegance without losing that cozy, home-cooked appeal.
What makes seafood enchiladas so irresistible is their balance. Shrimp brings sweetness and a tender bite, while crab adds richness and depth. Wrapped in soft tortillas and smothered in a creamy sauce, the seafood stays moist and flavorful, never overpowering, never lost. Each forkful offers layers of texture and flavor—savory, creamy, lightly cheesy, and just a little bright from herbs and citrus.
This dish is perfect for when you want to impress without spending all day in the kitchen. It feels restaurant-worthy, yet it’s surprisingly straightforward to make. Whether you’re serving guests, planning a cozy weekend dinner, or simply craving something comforting with a coastal twist, seafood enchiladas fit the moment beautifully.
They’re also incredibly adaptable. You can lean richer with extra cheese, lighten them up with more herbs and citrus, or adjust the seafood based on what you have available. No matter how you customize them, the end result is always warm, satisfying, and memorable.
Ingredients:
- Raw shrimp, peeled and deveined
- Lump crab meat
- Olive oil
- Onion
- Garlic
- Green chiles
- Ground cumin
- Paprika
- Salt
- Black pepper
- Flour tortillas
- Shredded Monterey Jack or Mexican-blend cheese
- Fresh cilantro
Creamy Sauce:
- Butter
- All-purpose flour
- Chicken or seafood broth
- Sour cream
- Heavy cream
- Lime juice
Instructions:
- Preheat the oven and lightly grease a baking dish.
- Heat olive oil in a skillet and sauté onion until soft, then add garlic and cook briefly.
- Add shrimp to the skillet and cook just until pink. Remove from heat.
- Gently fold in crab meat, green chiles, cumin, paprika, salt, and pepper.
- In a saucepan, melt butter and whisk in flour to create a roux.
- Slowly whisk in broth until smooth and thickened.
- Remove from heat and stir in sour cream, heavy cream, and lime juice.
- Spoon some sauce into the bottom of the baking dish.
- Fill tortillas with seafood mixture and a sprinkle of cheese, then roll and place seam-side down.
- Pour remaining sauce over enchiladas and top with remaining cheese.
- Bake until bubbly and lightly golden.
- Garnish with chopped cilantro before serving.
Tips & Tricks
Avoid overcooking the shrimp during the skillet step—it will finish cooking in the oven. For extra flavor, lightly warm the tortillas before filling to prevent cracking. Using freshly grated cheese helps the enchiladas melt smoothly.
Seafood Enchiladas
Ingredients
Equipment
Method
- Sauté onion and garlic, add shrimp and cook briefly.
- Fold in crab meat, chiles, and seasonings.
- Prepare creamy sauce by making a roux and adding broth and dairy.
- Fill tortillas with seafood and cheese, roll and place in dish.
- Top with sauce and cheese, bake until bubbly.
Notes
Variations
- Shrimp-Only Enchiladas: Skip crab and double the shrimp.
- Spicy Version: Add diced jalapeños or a pinch of cayenne.
- Green Sauce Swap: Use salsa verde instead of creamy sauce.
- Low-Carb Option: Use low-carb tortillas and reduced-fat dairy.
Serving Suggestions
Serve seafood enchiladas with cilantro-lime rice, refried beans, or a crisp green salad. A squeeze of fresh lime over the top brightens the entire dish.
Storage Information
Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
FAQ
Can I make these ahead of time?
Yes, assemble and refrigerate, then bake just before serving.
Can I freeze seafood enchiladas?
Freezing is not recommended due to the creamy sauce.
What other seafood works well?
Scallops or white fish can be used in place of shrimp or crab.
History / Fun Facts
Enchiladas date back to ancient Mexico, where tortillas were rolled around fillings and topped with sauces. Seafood versions became popular in coastal regions, blending traditional technique with local ingredients.
