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Two types of seafood and a flavorful sauce make these enchiladas outstanding. I prepared them for an annual fund raiser, where they're always in demand. Spice up the recipe to your taste by adding more green chilies and salsa.
Nutritional Facts 2 enchiladas (calculated without additional salsa) equals 645 calories, 35 g fat (17 g saturated fat), 252 mg cholesterol, 1,812 mg sodium, 40 g carbohydrate, 2 g fiber, 42 g protein.
Originally published as Creamy Seafood Enchiladas in Country Woman July/August 2000, p33
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Apr. 28, 2013 by Aquarelle
Really good! I substituted bay scallops for half of the shrimp, and used fresh cilantro because I find that the dried does not have much flavor. I served Mexican rice and refried beans alongside. Next time I will put more salsa into the sauce mixture, and might substitute roasted fresh jalapenos for the canned. This makes a lot. We're going to be having it for lunch for at least a couple of days.
Reviewed on Jan. 15, 2013 by foreveremmit
fantastic!
Reviewed on Jun. 14, 2012 by grannygourmet
My family rates recipes from 1 to 5 but reserves a 5+ rating for those dishes they LOVE. This one got a 5+!
Reviewed on Jan. 09, 2012 by Sprucetree18
<p>Delicious and easy. I have made this several times. I also make this without the seafood and with extra shredded cheese for my vegetarian son... Per another reviewer's suggestion, the last two times I have made this with ricotta rather than cottage cheese, which makes this dish even easier to prepare, no blender required... In future I think I will double the amount of sauce I make for this dish...</p>
Reviewed on Oct. 27, 2010 by mtrocket
This was excellent. Made it while in Maine on a family vacation. I used Maine Crab & Maine Shrimp. I put cilantro in the sauce, but not in the filling. I also used ricotta cheese instead of cottage cheese... much creamier and smoother than blended cottage cheese. There were 8 of us, so I doubled the recipe, used burrito size tortillas and ended up with 14 enchiladas. Everyone loved it!!
Reviewed on Nov. 21, 2009 by jmd0158
This recipe was easy to make & wonderful. I used mock crab and shrimp. My husband loved this recipe.
Reviewed on Jul. 14, 2009 by tuscalooso
Very tasty recipe and simple to put together. Next time I might add green and red peppers along with a little bit of onion.
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