Best 2 Creamy Seafood Enchiladas Recipes

Indulge your taste buds in a delectable culinary journey with our creamy seafood enchiladas, a harmonious blend of flavors that will tantalize your senses. These enchiladas are crafted with tender seafood, enveloped in a creamy and flavorful sauce, and topped with a golden layer of cheese. Each bite offers a symphony of textures and flavors, from the succulent seafood to the velvety sauce and the crispy cheese. Accompanying this main dish are three additional recipes that elevate the dining experience. Dive into the zesty and refreshing pico de gallo, adding a pop of color and brightness to your plate. Enhance the flavors with our tangy and aromatic guacamole, the perfect complement to the creamy enchiladas. And for a side of warmth and spice, try our flavorful Mexican rice, a classic accompaniment that will round out your meal perfectly. These recipes come together to create a complete and satisfying seafood feast that will leave you craving more.

Here are our top 2 tried and tested recipes!

CREAMY SEAFOOD ENCHILADAS

Creamy Seafood Enchiladas image

Shrimp and crab plus a flavorful sauce add up to outstanding enchiladas. I made them for an annual fundraiser, and now they're always in demand. Spice up the recipe to your taste by adding more green chiles and salsa. -Evelyn Gebhardt, Kasilof, Alaska

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

1/4 cup butter
1/4 cup all-purpose flour
1 cup chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup sour cream
1/2 cup salsa
1/8 teaspoon salt
1 cup 4% cottage cheese
1 pound small shrimp, cooked, peeled and deveined
1 cup cooked or canned crabmeat, drained, flaked and cartilage removed
1-1/2 cups shredded Monterey Jack cheese
1 can (4 ounces) chopped green chiles
1 tablespoon dried cilantro flakes
12 flour tortillas (6 inches)
Optional: Sliced jalapeno pepper, thinly sliced green onions and chopped cilantro leaves
Additional salsa

Steps:

In a saucepan over low heat, melt butter; stir in flour until smooth. Gradually stir in broth and soup until blended. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Remove from the heat. Stir in sour cream, salsa and salt; set aside. , Place cottage cheese in a blender; cover and process until smooth. Transfer to a bowl; add the shrimp, crab, Monterey Jack cheese, chiles and cilantro. , Spread 1-1/2 cups sauce in a greased 13x9-in. baking dish. Place about 1/3 cup seafood mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with the remaining sauce. Bake, uncovered, at 350° until heated through, 30-35 minutes. If desired, top with sliced jalapeno pepper, green onions and chopped cilantro. Serve with additional salsa.

Nutrition Facts : Calories 645 calories, Fat 35g fat (17g saturated fat), Cholesterol 252mg cholesterol, Sodium 1812mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 2g fiber), Protein 42g protein.

CREAMY SEAFOOD ENCHILADAS

Creamy Seafood Enchiladas image

Two types of seafood and a flavorful sauce make these enchiladas very popular around our house! Spice up the recipe to your taste by adding more green chilies and salsa.

Provided by Sweet Diva MJ

Categories < 4 Hours

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup butter
1/4 cup all-purpose flour
1 cup chicken broth
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1 cup sour cream
1/2 cup salsa
1/8 teaspoon salt
1 cup small curd cottage cheese
1 lb small shrimp, cooked, peeled and deveined
1 cup cooked crabmeat, flaked and cartilage removed or 1 cup canned crabmeat, drained flaked and cartilage removed
1 1/2 cups shredded monterey jack cheese
1 (4 ounce) can chopped green chilies
1 tablespoon dried cilantro or 1 tablespoon parsley flakes
12 flour tortillas (7 inches)
additional salsa

Steps:

In a saucepan over low heat, melt butter; stir in flour until smooth.
Gradually stir in broth and soup until blended. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
Remove from the heat.
Stir in sour cream, salsa and salt; set aside.
Place cottage cheese in a blender; cover and process until smooth.
Transfer to a bowl; add the shrimp, crab, Monterey Jack cheese, chilies and cilantro.
Spread 3/4 cup sauce in a greased 13-in. x 9-in. x 2-in. baking dish.
Place about 1/3 cup seafood mixture down the center of each tortilla.
Roll up and place seam side down over sauce. Top with the remaining sauce.
Bake, uncovered, at 350 for 30-35 minutes or until heated through.
Serve with additional salsa.
Yield: 6 servings.

Nutrition Facts : Calories 646.2, Fat 35.2, SaturatedFat 18.6, Cholesterol 187.2, Sodium 1511.8, Carbohydrate 45.4, Fiber 2.7, Sugar 3.5, Protein 36.6

Tips:

Make your own enchilada sauce: It's easy to make and tastes so much better than store-bought.
Choose fresh, high-quality seafood: This will make a big difference in the flavor of your enchiladas.
Don't overcook the seafood: It should be cooked through but still tender.
Use a variety of vegetables: This will add flavor, texture, and nutrients to your enchiladas.
Top the enchiladas with plenty of cheese: This will help them to brown and get bubbly in the oven.
Serve the enchiladas with your favorite toppings: Such as salsa, sour cream, guacamole, and Pico de gallo.

Conclusion:

Creamy seafood enchiladas are a delicious and easy-to-make meal that is perfect for any occasion. They are filled with tender seafood, creamy sauce, and plenty of cheese. With a few simple tips, you can make creamy seafood enchiladas that are sure to impress your family and friends.