Elevate your enchilada game with our contest-winning seafood enchiladas. Packed with a delectable combination of shrimp and white fish, these enchiladas offer a lighter, yet equally satisfying alternative to traditional meat-filled versions.
What sets this recipe apart is its simplicity and speed. From prep to baking, you can have these gourmet-tasting enchiladas on the table in less than an hour. This seafood enchilada recipe perfect whether you’re looking for a quick weeknight dinner or an impressive dish for entertaining!
Ingredients for Seafood Enchiladas
- Butter: One tablespoon of butter provides a rich base for sauteing the onion and seafood.
- Onion: A small chopped onion adds a sweet and savory flavor to the seafood filling.
- Shrimp: Half a pound of uncooked shrimp forms the base of the seafood mixture, offering the perfect bite-sized pieces in your enchiladas.
- Red snapper: Half a pound of red snapper fillet adds a delicate and slightly sweet flavor to the filling.
- Salsa verde: Salsa verde provides a tangy and slightly spicy base for the sauce. Here’s how to make your own salsa verde at home.
- Cream cheese: Cubed cream cheese creates a creamy and rich sauce that binds all the ingredients in the filling together.
- Green chiles: Chopped green chiles adds a mild heat and authentic Mexican flavor to this seafood enchilada recipe.
- Cheese: Two cups of shredded Monterey Jack cheese creates a gooey and cheesy topping.
- Tortillas: Twelve 6-inch corn tortillas serve as the traditional base for the enchiladas.
- Cilantro or jalapeno: Fresh cilantro leaves or jalapeno pepper slices are optional garnishes that add a fresh and vibrant finish.
Directions
Step 1: Saute the onions
Preheat oven to 350°F. In a large skillet, melt the butter over medium-high heat. Add the chopped onion and saute until crisp-tender, about three to four minutes.
Step 2: Prepare the seafood filling
Add the chopped shrimp and snapper chunks to the skillet. Cook until the shrimp turn pink and the fish is opaque, about five to seven minutes. Remove the seafood mixture from the pan and set aside.
Step 3: Make the creamy verde sauce
In the same skillet add the salsa verde, cubed cream cheese, chopped green chiles and salt. Cook over medium heat and stir constantly until the cream cheese is fully melted and the sauce is smooth. Stir in the shredded Monterey Jack cheese and remove from heat.
Editor’s Tip: For a smoother sauce, blend the salsa verde, cream cheese and green chiles in a food processor before heating.
Step 4: Assemble the enchiladas
Spread one cup of the cheese sauce into the bottom of a greased 13×9-inch baking dish. Gently fold the remaining sauce into the reserved seafood mixture. Place about 1/3 cup of the seafood filling slightly off-center on each corn tortilla. Roll up the tortillas and place them seam-side down in the prepared baking dish.
Step 5: Bake the enchiladas
Sprinkle the remaining cup of Monterey Jack cheese over the top of the enchiladas. Cover the dish with foil and bake for 20 to 25 minutes, until heated through and the cheese is melted and bubbly.
Step 6: Garnish and serve
Remove the enchiladas from the oven and let them cool for a few minutes. Sprinkle fresh cilantro leaves or jalapeno slices over the top before serving.
Recipe Variations
- Add crab meat: For an extra indulgent take on these seafood enchiladas, add lump crab meat to the seafood mixture.
- Use different cheese: Substitute the Monterey Jack with a mix of cheddar and pepper jack cheese for a different flavor profile.
- Swap out the fish: If you can’t find red snapper, swap it out for other firm white fish like cod, halibut or mahi-mahi.
- Make it creamy: Add a dollop of sour cream to the cheese sauce for a richer texture to this seafood enchilada recipe.
How to Store Seafood Enchiladas
Any seafood enchilada leftovers should first be divided into smaller portions and placed in shallow airtight containers. Store in the refrigerator for up to three days. Reheat in the oven or microwave until warmed through.
Can you freeze seafood enchiladas?
Yes, you can freeze seafood enchiladas. Assemble the enchiladas in a freezer-safe baking dish but don’t bake them. Cover tightly with plastic wrap first and then aluminum foil and freeze for up to three months. Thaw in the refrigerator overnight before baking as directed.
Seafood Enchiladas Tips
What’s the best type of shrimp to use in seafood enchiladas?
Medium-sized shrimp work best in this recipe. They’re small enough to distribute evenly throughout the enchilada filling and still large enough to provide a satisfying bite.
How do you keep enchiladas from getting soggy?
To prevent soggy enchiladas, lightly fry the corn tortillas in oil before filling and rolling them. This creates a barrier that will help prevent the sauce from soaking into the tortillas and making them soggy.
Can you use flour tortillas instead of corn tortillas?
Yes, you can swap out the corn tortillas for flour tortillas if you have them in your pantry. The texture of the final dish may be different, but it will still be delicious.
How do you prevent corn tortillas from breaking when rolling seafood enchiladas?
To make corn tortillas more pliable, wrap them in damp paper towels and microwave for 30 to 45 seconds before filling and rolling with the seafood stuffing. Using the freshest corn tortillas available or homemade ones to prevent them from cracking.
