Pre-heat oven to 375 F. In a medium skillet, drizzle vegetable oil into the pan and tilt to evenly coat the bottom with the oil. Heat one tortilla at a time, about 15 seconds per side, then drain on a paper towel. Repeat with all the tortillas, adding small drizzles of oil as you go.
Using an 8 x 8 square glass baking dish, start layering your casserole, starting with ½ cup salsa spread evenly on the bottom. Spread 4 tortillas over the salsa, overlapping them and slightly rising up the side of the pan about an inch. Sprinkle with half of the shrimp and crab and one can of the mild diced green chile. Drizzle 1 cup salsa over the seafood and spread evenly, then dollop 1/3 cup of the sour cream in teaspoon size drops over the salsa. Now repeat, layering four tortillas slightly overlapped, and the rest of the shrimp and crab, mild diced green chile, 1 cup salsa, 1/3 cup sour cream in dollops. Top with four more overlapping tortilla, 1 cup salsa, 1/3 cup sour cream in dollops then the shredded cheese.
Most of the meals my Mom prepared were cooked on the stove top, grill and on occasion, the crockpot. But there are those days when the right ingredients just fall into place and the sightof that warm, bubbly casserole makes the perfect meal. This recipe was inspired by my love for Tex Mex foods and my sweet sister-in-law Janet Lynn, who prepares the best casseroles!
Divide seafood and half of cheese evenly among tortillas; roll up and arrange seam-side down in a greased 15x10 baking pan. Blend sour cream into tomato mixture. Spoon tomato mixture over enchiladas; sprinkle with remaining cheese.
The MSC works with scientists, conservation groups, as well as the seafood industry, to establish a standard for sustainability that is the most recognized in the world. Fisheries and companies that meet the MSC Standard, can use the MSC blue fish label on seafood product packaging to show consumers that their seafood comes from a well-managed, sustainable source that works hard to guard protect the marine environment to keep our oceans healthy. To find out more, visit the MSC website.
Did you know that seafood is our only remaining source of food that is truly wild? All of us place value on that and know the importance of preserving it. In addition, some other great reasons to choose sustainable seafood:
How do i know i'm purchasing certified sustainable seafood?
Similar to Scallops, wild-caught shrimp are very nutritious. Also low in calories, high in protein and a good source of vitamin B12, Omega-3 Fatty Acids, iron, and minerals. Shrimp is also a significant source of selenium.
Shrimp and veggie-loadedenchiladas topped with a simple homemade creamy poblano sauce and freshly grated cheese. THese shrimp enchiladas are hearty and filling and easy enough to pull together on a weeknight!
Survived the weekend yall. idnt even need a boat. Ironically enough, I decide to make us seafood enchiladas right after the intense flooding in Houston last week. Shrimp, veggies, cheese, poblanos, and a cream sauce! How could you not love that? The end. Please scroll to the bottom, grab the recipe, and be on your merry way to enchilada bliss, like right now.
I mean, shrimp enchiladas or seafood enchiladas are probably my 1 favorite item to order at a Mexican restaurant. It just doesnt happen very often because um.. calories! Theres just something so warm and comforting about a hot plate loaded with rice, beans, and enchiladas stuffed with seafood, be it fish or shrimp, and smothered in a way-too-rich cream sauce only to be covered in melty, gooey cheese. But of course, I can NEVER finish it on my own and boy do I feel guilty when im done — because you know that I loaded up on chips and guac and restaurant style salsa and was already close to be being full when my enchiladas hit the table.
But this recipe for shrimp enchiladas!Nailed it!Instead of filling my enchiladas with tons of seafood and mountains of cheese, a quick swap for some protein-rich baby spinach and crunchy matchstick carrots makes these a much healthier choice. I use poblanos to flavor the sauce and the enchilada stuffing to make these rich in flavor without a lot of heat. So you know everyone at home can enjoy them.
Sauted onions, garlic, minced poblano peppers, baby spinach, and matchstick carrots are all mixed together with cooked shrimp and stuffed inside. Are you on your way to enchilada heaven already? Well wait till you hear about that sauce, you will be.
Lets talk about the shrimp. Just a tablespoon of oil with 1 lb. on shelled and deveined shrimp and a hint of salt and pepper. I used thesehuge, wild caughtArgentinean shrimp that I found at Trader Joes. Theyre about $10 a bag and I kid you not, they taste like a cross between shrimp and lobster. My heart pitter patters at the thought.
Its made with fresh shrimp and corn, so it tastes super fresh. The addition of the corn adds a touch of sweetness that takes it to the next level. I went easy on the spices because I really wanted the seafood and chipotle cream sauce to shine. However, feel free to season to your liking.
Begin by adding oil to a large skillet and cook over medium-high heat. Add the onions and jalapenos and cook for 3-4 minutes or until translucent. Stir in the spices and fresh garlic and cook for 30 seconds. Add the shrimp and cook the shrimp for 1-2 minutes or until the shrimp turn pink.
Fold in the corn and crab gently, add some fresh lime, and season with salt and pepper. In a separate skillet, add some butter and cook over medium-high heat. Once the butter melts, add the flour. Whisk the butter and flour and cook for 1-2 minutes. Add the chipotle pepper and adobo sauce and cook for 20 seconds. Stir in the lobster stock and heavy cream. Mix well and reduce the heat to medium-low. Once the sauce thickens, season it with cumin, garlic powder, onion powder, salt, and pepper.
Absolutely, feel free to use chicken, veggies, pork, or use only cheese for vegetarian enchiladas. These chicken enchiladas and beef enchiladas are made completely from scratch and are super delicious!
Do you have to fry tortillas for enchiladas?
These seafood enchiladas go great with instant pot refried beans and Spanish rice. As for toppings, you can do jalapenos, pico de gallo, guacamole, sour cream, black olives, cabbage, or Mexican crema.
Forsøgte denne opskrift? Please leave a star âï¸âï¸âï¸âï¸âï¸ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram or Pinterest!
If you could only eat one type of food for the rest of your life, what would it be? Hands down, I would choose Mexican food. I just cant get enough of it. There are so many different ways to enjoy it, I doubt I would ever get sick of it. I havent gotten sick of it yet and I often have some form of it on a weekly basis.
A while back I made a seafood enchilada recipe that I found in my Better Homes and Gardens New Cookbook. t was quite divine. The creamy sauce is what really made the recipe pop. And of course, the seafood. I decided to give the recipe a try again, only this time I would give it my own twist. Pasta pairs well with creamy sauces so I thought, why not make those enchiladas into a pasta dish?
