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Seafood Enchiladas


The mixture of sour cream sauce, cheese and tangy salsa is luscious with all kinds of different fillings. Sometimes Grandma used 4 pounds of fish fillets, cut into bite-size pieces, instead of the crabmeat and shrimp. Other times she used chopped cooked chicken. She even used chopped roasted pork shoulder for a juicy, savory filling.

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  • 12 (6-inch) flour tortillas
  • 4 cups shredded Monterey Jack cheese (about 16 ounces), divided
  • 2 cups flaked crabmeat
  • 20 cooked medium shrimp, cut into halves
  • 1 medium onion, chopped (about 1 cup)
  • 4 tablespoons butter, melted
  • 1/4 cup all-purpose flour
  • 2 3/4 cups chicken broth
  • 1 cup sour cream
  • 1 cup finely chopped green bell pepper
  • 1 1/4 cups tomatillo salsa


Adapted from


Step 1

1.Heat an ungreased medium skillet over medium heat. Soften tortillas in the hot skillet one at a time for 15 seconds per side.

2.Preheat oven to 350°F. Spray a 13 × 9-inch baking dish with nonstick cooking spray.

3.Combine 3 cups cheese, the crabmeat, shrimp and onion in a medium bowl and mix well. Spoon about 1/4 cup of the seafood mixture onto each tortilla. Roll to enclose the filling. Arrange seam side down in the prepared baking dish.

4.Heat butter in a medium saucepan over medium-high heat. Add flour; mix well. Stir in broth gradually. Cook, stirring continually, until sauce has thickened. Add sour cream and mix well. Remove from heat. Stir in bell pepper. Spoon over enchiladas.

5.Bake until bubbly, about 30 minutes. Sprinkle with remaining cheese. Pour salsa over top. Bake until cheese melts, about 5 minutes.

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