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Cancun Seafood Enchiladas


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Rate this recipe 4.3/5 (3 Votes)


  • 6 tablespoons butter
  • 1/2 cup flour
  • 1/2 teaspoon white pepper
  • 2 tablespoons juice from shrimp can
  • 3 1/2 cups 2% milk
  • 2 packages (8 ounce each) imitation crabmeat, flake style, lightly chopped
  • 1 (4 ounce) can baby shrimp
  • or 8 oz imitation crabmeat
  • 8 oz scallops & shrimp, diced and sauteed
  • 1 cup white wine or cooking sherry
  • 8 ounces Monterey jack cheese, shredded, divided use
  • 10 (6 inch) flour tortillas (Old Mission Restaurant style)
  • paprika



Step 1

FOR THE SAUCE: Melt butter in a 2 quart saucepan over medium heat. Add flour. Cook and stir for 5 minutes (should have a nutty aroma). Add 1/2 tsp white pepper. Stir in 2 tbsp juice from shrimp and cook for an additional minute. Add milk and wine. Add 2 oz. of the cheese. Continue to cook until thickened. Remove from heat and place sauce in refrigerator to cool.

WHEN READY TO ASSEMBLE THE ENCHILADAS: Preheat oven to 425 degrees F. Combine crab with shrimp in a medium size bowl. Add 1 1/2 cups of cold sauce. Mix well; set aside. Warm remaining sauce. Lay out the tortillas on a flat surface. Place 2 to 3 heaping tablespoons of the crab mixture across the center of each tortilla. Place flap of the tortilla over the crab mix and roll. Place flap side down onto a individual oven-proof plates that have been pre-heated or in a lightly oiled baking dish. Ladle warm sauce over the enchiladas. Top with remaining Monterey jack cheese. Put into a preheated oven for 12-14 minutes.* Watch closely and do not allow to burn (brown spots). Sprinkle with paprika. 


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