When you want a change from the usual beef and chicken enchiladas, try these tortillas stuffed with crab, shrimp and scallops. They're cheesy, creamy and absolutely delicious!—Mary Halpin, King George, Virginia
Recommended: 50 Great Ways to Make Lasagna
- 1/2 pound crabmeat, flaked and cartilage removed
- 1/2 pound uncooked medium shrimp, peeled and deveined
- 1/2 pound bay scallops
- 1 medium onion, chopped
- 2 tablespoons butter
- 1/2 cup butter, cubed
- 1 teaspoon grated onion
- 1/4 cup chicken broth
- 3 egg yolks, lightly beaten
- 1 cup heavy whipping cream
- 1 tablespoon tomato paste
- 8 flour tortillas (6 inches)
- 2 cups (8 ounces) shredded Monterey Jack or Colby cheese
- In a large skillet, cook the seafood and onion in butter over medium heat for 4-5 minutes or until onion is tender and shrimp turn pink. Remove from the heat; set aside.
- In a small saucepan, melt butter. Add onion and broth. Combine egg yolks and cream; stir into broth mixture. Cook and stir until a thermometer reads 160° and sauce is thick enough to coat the back of a metal spoon. Stir in tomato paste. Remove from the heat.
- Spoon 1/3 cup seafood mixture down the center of each tortilla. Top with 1 tablespoon sauce and 2 tablespoons cheese; roll up.
- Spread 1/2 cup sauce into a greased 13-in. x 9-in. baking dish. Place enchiladas seam side down in dish. Top with remaining sauce and cheese.
- Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 8 enchiladas.
Originally published as Seafood Enchiladas in Country February/March 2005, p51
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Best Seafood Enchiladas
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Mar. 21, 2014
"Amazing and refreshing idea during lent. Will be making this again!"