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Cheesy Seafood Enchiladas

Quick-cooking seafood and mildly spicy chile peppers and salsa make this dish a flavor adventure that my family loves. I’ve made it with chicken instead of fish, too. Just saute until done. —Trisha Kruse, Eagle, Idaho
  • Total Time
    Prep: 30 min. Bake: 20 min.
  • Makes
    6 servings


  • 1 tablespoon butter
  • 1 small onion, chopped
  • 1/2 pound uncooked shrimp (31-40 per pound), peeled, deveined and chopped
  • 1/2 pound red snapper fillet or other firm white fish, cut into 1-inch chunks
  • 1-1/2 cups salsa verde
  • 1 package (8 ounces) cream cheese, cubed
  • 1 can (4 ounces) chopped green chiles
  • 1/2 teaspoon salt
  • 2 cups shredded Monterey Jack cheese, divided
  • 12 corn tortillas (6 inches)
  • Fresh cilantro leaves or jalapeno pepper slices


  • Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add shrimp and snapper; cook until shrimp turn pink, 5-7 minutes. Remove from pan.
  • In the same pan, cook and stir salsa, cream cheese, chiles and salt over medium heat just until cream cheese is melted. Stir in 1 cup shredded cheese; remove from heat.
  • Spread 1 cup cheese sauce into a greased 13x9-in. baking dish. Gently stir remaining cheese sauce into shrimp mixture. Place 1/3 cup shrimp mixture off center on each tortilla. Roll up and place in prepared dish, seam side down. Sprinkle with remaining cheese.
  • Cover and bake until heated through and cheese is melted, 20-25 minutes. Sprinkle with cilantro before serving.

Test Kitchen tips
  • Try these enchiladas with chicken instead of shrimp.
  • Buy the freshest tortillas you can find to help reduce cracking.
  • Nutrition Facts
    2 enchiladas: 481 calories, 29g fat (16g saturated fat), 136mg cholesterol, 1055mg sodium, 30g carbohydrate (5g sugars, 4g fiber), 28g protein.

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