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

Creamy Seafood Enchiladas Recipe

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4.5 8 14
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Shrimp and crab plus a flavorful sauce make these enchiladas outstanding. I made them for an annual fundraiser, and now they’re always in demand. Spice up the recipe to your taste by adding more green chilies and salsa. —Evelyn Gebhardt, Kasilof, Alaska
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 6 servings


  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1/2 cup salsa
  • 1/8 teaspoon salt
  • 1 cup (8 ounces) 4% cottage cheese
  • 1 pound small shrimp, cooked, peeled and deveined
  • 1 cup cooked or canned crabmeat, drained, flaked and cartilage removed
  • 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
  • 1 can (4 ounces) chopped green chilies
  • 1 tablespoon dried cilantro flakes
  • 12 flour tortillas (6 inches)
  • Additional salsa

Nutritional Facts

2 enchiladas (calculated without additional salsa) equals 645 calories, 35 g fat (17 g saturated fat), 252 mg cholesterol, 1812 mg sodium, 40 g carbohydrate, 2 g fiber, 42 g protein.


  1. In a saucepan over low heat, melt butter; stir in flour until smooth. Gradually stir in broth and soup until blended. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Remove from the heat. Stir in sour cream, salsa and salt; set aside.
  2. Place cottage cheese in a blender; cover and process until smooth. Transfer to a bowl; add the shrimp, crab, Monterey Jack cheese, chilies and cilantro.
  3. Spread 3/4 cup sauce in a greased 13x9-in. baking dish. Place about 1/3 cup seafood mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with the remaining sauce. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Serve with additional salsa. Yield: 6 servings.
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 Jan. 24, 2015

"It looked wonderful and I really enjoy seafood. But I was surprised to find it rather bland and afterwards, without over eating, it felt very heavy in my stomach. My husband felt the same. We were disappointed."

Reviewed Jan. 20, 2015

"Delicious! My husband wants to put a few drops of Tabasco sauce in the filling mix next time to just add a little spice. I loved it just as it is!"

Reviewed Apr. 28, 2013

"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 Jun. 14, 2012

"My family rates recipes from 1 to 5 but reserves a 5+ rating for those dishes they LOVE. This one got a 5+!"

Reviewed Jan. 9, 2012

"<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>"

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