Best 6 Denises Seafood Enchiladas Recipes

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**Seafood Enchiladas: A Culinary Journey Through Mexican Flavors**

Indulge in a tantalizing culinary voyage with Denise's Seafood Enchiladas, a symphony of flavors that captures the essence of Mexican cuisine. Dive into a world of rich textures and vibrant tastes as shrimp, crab, and tilapia harmoniously blend within corn tortillas, enveloped in a savory tomato sauce and melted cheese. Experience the delightful crunch of crispy tortillas, the tender embrace of seafood, and the perfect balance of spices in every bite. This recipe promises an explosion of flavors that will transport your taste buds to the vibrant streets of Mexico. Dive into the culinary depths of Denise's Seafood Enchiladas and savor every morsel of this delectable dish.

Check out the recipes below so you can choose the best recipe for yourself!

CHEESY SEAFOOD ENCHILADAS



Cheesy Seafood Enchiladas image

Quick-cooking seafood and mildly spicy chile peppers and salsa make this dish a flavor adventure that my family loves. I've made it with chicken instead of fish, too. Just saute until done. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 11

1 tablespoon butter
1 small onion, chopped
1/2 pound uncooked shrimp (31-40 per pound), peeled, deveined and chopped
1/2 pound red snapper fillet or other firm white fish, cut into 1-inch chunks
1-1/2 cups salsa verde
1 package (8 ounces) cream cheese, cubed
1 can (4 ounces) chopped green chiles
1/2 teaspoon salt
2 cups shredded Monterey Jack cheese, divided
12 corn tortillas (6 inches)
Fresh cilantro leaves or jalapeno pepper slices

Steps:

  • Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add shrimp and snapper; cook until shrimp turn pink, 5-7 minutes. Remove from pan., In the same pan, cook and stir salsa, cream cheese, chiles and salt over medium heat just until cream cheese is melted. Stir in 1 cup shredded cheese; remove from heat., Spread 1 cup cheese sauce into a greased 13x9-in. baking dish. Gently stir remaining cheese sauce into shrimp mixture. Place 1/3 cup shrimp mixture off center on each tortilla. Roll up and place in prepared dish, seam side down. Sprinkle with remaining cheese., Cover and bake until heated through and cheese is melted, 20-25 minutes. Sprinkle with cilantro before serving.

Nutrition Facts : Calories 481 calories, Fat 29g fat (16g saturated fat), Cholesterol 136mg cholesterol, Sodium 1055mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 4g fiber), Protein 28g protein.

SEAFOOD ENCHILADAS



Seafood Enchiladas image

These crab and shrimp stuffed enchiladas taste like the ones served at a popular Mexican restaurant in my area. My husband just loves them. After sprinkling the cheese over the enchiladas before baking, you can also garnish with tomatoes, cilantro, olive slices, or whatever other garnish you enjoy.

Provided by Cathy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 6

Number Of Ingredients 11

1 onion, chopped
1 tablespoon butter
½ pound fresh crabmeat
¼ pound shrimp - peeled, deveined and coarsely chopped
8 ounces Colby cheese
6 (10 inch) flour tortillas
1 cup half-and-half cream
½ cup sour cream
¼ cup butter, melted
1 ½ teaspoons dried parsley
½ teaspoon garlic salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.
  • In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 606.8 calories, Carbohydrate 42.6 g, Cholesterol 135.8 mg, Fat 36.5 g, Fiber 2.6 g, Protein 26.8 g, SaturatedFat 20.6 g, Sodium 1078 mg, Sugar 2.5 g

SEAFOOD ENCHILADAS



Seafood Enchiladas image

With sour cream, crab and shrimp, these are a tasty twist from traditional enchiladas made with red sauce and ground beef.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 8

Number Of Ingredients 15

2 tablespoons butter or margarine
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
3 tablespoons Gold Medal™ all-purpose flour
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 container (8 oz) sour cream
2 cups shredded Mexican cheese blend (8 oz)
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
3 cans (6 oz each) crabmeat, drained, rinsed
1 package (8 oz) frozen cooked peeled shrimp, thawed (45 to 50 count)
1 package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas)
1 ripe avocado, pitted, peeled and chopped
2 tablespoons fresh lime juice
1 small plum (Roma) tomato, chopped (1/3 cup)
3 tablespoons chopped fresh cilantro

Steps:

  • Heat oven to 350°F. In 2-quart saucepan, melt butter over medium-high heat. Cook onion and garlic in butter 3 to 4 minutes, stirring frequently, until softened. Stir in flour until all flour is blended with butter. Stir in broth and sour cream until smooth. Heat to boiling; cook about 2 minutes, stirring constantly, until sauce is thickened. Remove from heat. Stir in cheese until melted. Stir in chiles.
  • In medium bowl, mix 1 cup of cheese sauce, the crabmeat and shrimp. In 13x9-inch (3-quart) glass baking dish, spoon 1 cup of the cheese sauce over bottom. Spoon about 1/2 cup seafood mixture onto each tortilla. Roll up tortillas; place seam sides down on sauce in dish. Pour remaining sauce over enchiladas.
  • Cover baking dish with foil. Bake 30 to 35 minutes or until bubbly.
  • In medium bowl, toss remaining ingredients. Just before serving, spoon avocado mixture down center of enchiladas.

Nutrition Facts : Calories 480, Carbohydrate 29 g, Cholesterol 155 mg, Fat 3, Fiber 2 g, Protein 30 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 3 g, TransFat 1/2 g

BEST SEAFOOD ENCHILADAS



Best Seafood Enchiladas image

When you want a change from the usual beef and chicken enchiladas, try these tortillas stuffed with crab, shrimp and scallops. They're cheesy, creamy and absolutely delicious!-Mary Halpin, King George, Virginia

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 enchiladas.

Number Of Ingredients 14

1/2 pound crabmeat, flaked and cartilage removed
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 pound bay scallops
1 medium onion, chopped
2 tablespoons butter
SAUCE:
1/2 cup butter, cubed
1 teaspoon grated onion
1/4 cup chicken broth
3 large egg yolks, lightly beaten
1 cup heavy whipping cream
1 tablespoon tomato paste
8 flour tortillas (6 inches)
2 cups shredded Monterey Jack or Colby cheese

Steps:

  • In a large skillet, cook the seafood and onion in butter over medium heat 4-5 minutes or until onion is tender and shrimp turn pink. Remove from the heat; set aside., In a small saucepan, melt butter. Add onion and broth. Combine egg yolks and cream; stir into broth mixture. Cook and stir until a thermometer reads 160° and sauce is thick enough to coat the back of a metal spoon. Stir in tomato paste. Remove from the heat. , Spoon 1/3 cup seafood mixture down the center of each tortilla. Top with 1 tablespoon sauce and 2 tablespoons cheese; roll up., Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Place enchiladas seam side down in dish. Top with remaining sauce and cheese. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 531 calories, Fat 40g fat (22g saturated fat), Cholesterol 264mg cholesterol, Sodium 738mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.

SEAFOOD ENCHILADAS



Seafood Enchiladas image

I wanted to create a recipe so I could have these anytime I wanted , not just when we went out, We like them, hope you do to!

Provided by startnover

Categories     One Dish Meal

Time 35m

Yield 5-6 serving(s)

Number Of Ingredients 10

1 lb lump crabmeat or 1 lb chopped imitation crabmeat
1 1/2 cups defrosted baby shrimp or 2 (4 ounce) cans baby shrimp
2 minced garlic cloves
2/3 cup sliced green onion
2/3 cup green enchilada sauce
1/3 cup loosely packed chopped cilantro
1 1/2-2 cups green enchilada sauce
1 cup sour cream
1 1/2 cups Mexican blend cheese or 1 1/2 cups monterey jack cheese
1 (10 count) package flour tortillas

Steps:

  • Combine first 6 ingredients, mix well.
  • Place about 1/2-2/3 c filling on tortilla and roll up.
  • Place seam side down in 9 by 13 pan.
  • Combine 1-1/2-2 c sauce and 1 c sour cream in sauce pan on stove till warm and well blended.
  • Spoon sauce over enchiladas, and sprinkle with cheese.
  • Bake in 350° oven till cheese is melted and it looks bubbly, approx 20-30 minute.
  • Garnish with sliced avocados.

VENISON ENCHILADAS



Venison Enchiladas image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 26

2 pounds cubed venison stew meat
1 medium yellow onion, diced
2 tablespoons chopped garlic
Salt and pepper
1 tablespoon ground chili powder
1 tablespoon brown sugar
1 bunch cilantro, leaves chopped
1/2 cup reduced chicken stock
5 cups shredded colby-jack cheese
12 corn tortillas
4 tablespoons canola oil
Red Enchilada Sauce, recipe follows
1 red bell pepper
2 cups canola oil
1 1/2 onions, chopped
6 cloves garlic, chopped
Ten 6-inch corn tortillas
3/4 cup chili powder
1/2 tablespoon ground cumin
1 tablespoon cocoa powder
2 tablespoons black pepper
2 tablespoons salt
1/2 cup semisweet chocolate
5 cups chicken stock
2 cups brewed coffee
1/2 cup orange juice concentrate

Steps:

  • Heat oil in a large heavy skillet until almost smoking. Carefully add venison meat, chopped onion and chopped garlic, season with salt and pepper and brown the meat, stirring occasionally. Add chili powder, brown sugar and cilantro. Deglaze this with the chicken stock. Removed from heat and allow to cool. Stir in 3 cups of the shredded cheese.
  • Preheat oven to 375 degrees F.
  • Soften 12 corn tortillas in a microwave oven, wrapped in a damp cloth for 10 to 20 seconds on high, until soft and pliable. Spoon 2 to 3 tablespoons of venison mix into center of tortilla and roll. Place rolled enchiladas into a lightly oiled baking dish, seam side down. Smother with enchilada sauce and sprinkle remaining colby-jack cheese, to taste. Cover and bake for 20 minutes.
  • Flame-roast bell pepper until skin is blistered, place in a bowl and wrap with plastic. Allow to cool, then peel, seed, and chop. In a heavy bottom skillet, heat canola oil. Saute onion, bell pepper, and garlic until onions are lightly caramelized. Add tortillas torn into pieces. Add chili powder, cumin, cocoa powder, pepper and salt to release oils in the spices, about 1 minute using care not to burn the spices.
  • Add chicken stock, coffee and orange juice concentrate. Add chocolate, chopped into pieces. Bring to a boil and simmer for about 45 minutes. Remove from heat, carefully blend smooth in a processor or blender in batches (sauce should be smooth but still thick). When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. Adjust the consistency with additional chicken stock if necessary.

Tips:

  • Mise en place: As with any cooking project, having all your ingredients prepped and measured before you start cooking will make the process much smoother. For these seafood enchiladas, this means cooking the shrimp and crab, making the sauce, and chopping the vegetables.
  • Don't overcook the seafood: Shrimp and crab are both delicate proteins that can easily become tough if overcooked. Be careful not to cook them for more than a few minutes per side, or until they are just cooked through.
  • Use a flavorful sauce: The sauce is a key component of these enchiladas, so make sure it's flavorful and well-seasoned. The recipe provided in the article is a good starting point, but you can also use your favorite enchilada sauce or even a simple tomato sauce.
  • Use fresh tortillas: Fresh tortillas will make your enchiladas much more delicious than store-bought tortillas. If you can, try to find a local tortilleria where you can buy fresh tortillas the day you make your enchiladas.
  • Don't overfill the tortillas: When you're filling the tortillas, be careful not to overfill them. Otherwise, they will be difficult to roll up and they may fall apart when you bake them.

Conclusion:

These seafood enchiladas are a delicious and easy-to-make dish that is perfect for any occasion. With their combination of shrimp, crab, and cheese, they are sure to be a hit with everyone who tries them. So next time you're looking for a seafood dish that is both delicious and impressive, give these seafood enchiladas a try.

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