If you’re a seafood lover like me, you’re always on the lookout for ways to bring the flavors of the ocean to your table. That’s why I’m so excited to share my recipe for homemade creamy seafood enchiladas! This dish is quick, easy, and packed with flavor. It’s perfect for a weeknight dinner or a special occasion.
These enchiladas are a crowd-pleaser for several reasons:
- : The combination of shrimp, crab, and scallops creates a taste sensation that’s hard to resist5.
- : The creamy sauce adds a lusciousness that perfectly complements the seafood1.
- : With minimal prep time and straightforward instructions, you can have these enchiladas on the table in no time1.
- Prep time: 20 minutes
- Cook time: 25 minutes
- Serving size: 4-6 people
- 2 tablespoons extra-virgin olive oil (or butter)1
- 8 ounces medium-size shrimp, peeled and deveined1
- 6 ounce can lump crab meat, drained1
- 8 ounces bay scallops1
- 1 large sweet onion, diced1
- 6 ounces mushrooms, sliced1
- 1 cup zucchini, cut into ½” pieces1
- 4 ounces fresh baby spinach1
- 12 ounces sour cream1
- 1½ teaspoons kosher salt1
- 1 teaspoon ground black pepper1
- 1 teaspoon cumin1
- 8 (8-inch) low carb whole wheat flour tortillas (regular flour tortillas are fine too)1
- 20 ounces green enchilada sauce1
- 4 ounces queso fresco, crumbled1
- 12 ounces Monterey Jack cheese, grated1
- Butter (Salted or unsalted)2
- Diced bell peppers2
- Minced garlic2
- Fresh cilantro2
- Chili powder2
- Ground cumin2
- : Preheat your oven to 350°F (175°C). Grease a 13×9 inch casserole dish1.
- : In a large skillet, heat the olive oil over medium-high heat. Add the diced onion, zucchini, and sliced mushrooms. Sauté until the onions are translucent and the vegetables are tender, about 8-10 minutes1.
- : Stir in the baby spinach until it wilts, about 3 minutes1.
- : Add the shrimp, scallops, and crab meat to the skillet. Sauté until the shrimp just start to turn pink, about 3-5 minutes. Be careful not to overcook the seafood1.
- : Stir in the sour cream, 1 cup of the enchilada sauce, salt, pepper, and cumin1.
- : Fill each tortilla with the seafood mixture and a sprinkle of cheese. Place the rolled tortillas seam-side down in the prepared baking dish1.
- : Spread any remaining sauce and filling over the top of the enchiladas. Sprinkle with the remaining Monterey Jack cheese1.
- : Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 5 minutes, or until heated through and bubbly1.
- : Fresh cilantro or green onion adds a pop of color and freshness1.
- : Sour cream, avocado, tomatoes, or black olives are fantastic toppings1.
- : Spanish or Mexican rice is a classic choice. For a healthier option, try riced cauliflower1. A light side salad with avocado dressing complements the richness of the enchiladas1.
- : Add a pinch of cayenne pepper to the filling for extra heat3.
- : Feel free to experiment with different cheeses like queso fresco or a Mexican cheese blend1.
- : Mix in other veggies like bell peppers or corn for added texture and flavor23.
- Yes, just make sure to thaw it completely and pat it dry before cooking.
- Absolutely! Assemble the enchiladas and store them in the refrigerator for up to 24 hours before baking3.
- You can easily adjust the recipe based on what you have available. Using only shrimp or a combination of shrimp and crab meat works great too5.
Enjoy your creamy seafood enchiladas! I hope this recipe becomes a new favorite in your household.
