Best Seafood Enchiladas Recipe

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Best Seafood Enchiladas Recipe
Best Seafood Enchiladas Recipe photo by Taste of Home
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Best Seafood Enchiladas Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

  • 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
  • SAUCE:
  • 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

Directions

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

Nutritional Facts

1 each: 531 calories, 40g fat (22g saturated fat), 264mg cholesterol, 738mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 27g protein.

  • 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
  • SAUCE:
  • 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
  1. 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.
  2. 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.
  3. Spoon 1/3 cup seafood mixture down the center of each tortilla. Top with 1 tablespoon sauce and 2 tablespoons cheese; roll up.
  4. 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.
  5. 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

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wanders6 User ID: 4956076 67316
Reviewed Mar. 21, 2014

"Amazing and refreshing idea during lent. Will be making this again!"

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