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Cheesy Seafood Enchiladas

6 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 30 min. Bake: 20 min.

Makes

6 servings

Updated: Aug. 04, 2023
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
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Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.