Seafood Enchilada Recipe – Creamy, Cheesy & Flavor-Packed

Introduction:

Take your love for Mexican food to the next level with these Seafood Enchiladas—a creamy, cheesy, and utterly delicious twist on a Tex-Mex classic. Stuffed with a savory mix of shrimp, crab, and/or white fish, rolled in soft tortillas, and smothered in a rich seafood sauce and melted cheese, this dish is perfect for special occasions, family dinners, or when you just want to treat yourself to something incredible.

In this post, we’ll walk you through a foolproof seafood enchilada recipe, give you tips for the creamiest sauce, and offer tasty variations depending on what seafood you have on hand.

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Ingredients:

For the Filling:

• 1/2 lb shrimp, peeled and chopped
• 1/2 lb crab meat (or imitation crab)
• 1/2 cup cooked white fish (optional)
• 1 tablespoon olive oil
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1/2 cup green bell pepper, diced (optional)
• 1/4 teaspoon cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste

For the Sauce:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups half-and-half or milk
• 1/2 cup sour cream
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped cilantro (optional)

Assembly:

• 8 small flour tortillas
• 1 cup shredded Monterey Jack or Mexican blend cheese (for topping)
• Chopped green onions, fresh cilantro, or jalapeños for garnish

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Instructions:

Step 1: Make the Filling

1. In a skillet, heat olive oil over medium heat.
2. Add onion and garlic; sauté until soft.
3. Stir in green pepper (if using), shrimp, and crab. Add cooked white fish if desired.
4. Season with cumin, paprika, salt, and pepper.
5. Cook until shrimp turns pink and mixture is heated through (4–6 minutes). Set aside.

Step 2: Make the Creamy Sauce

1. In a saucepan, melt butter over medium heat.
2. Stir in flour to form a roux; cook 1–2 minutes.
3. Gradually whisk in milk or half-and-half until smooth.
4. Simmer until thickened (about 5 minutes).
5. Stir in sour cream, garlic powder, onion powder, and 1 cup cheese until melted and smooth.
6. Optional: Stir in chopped cilantro for a burst of freshness.

Step 3: Assemble Enchiladas

1. Preheat oven to 350°F (175°C).
2. Lightly grease a 9×13-inch baking dish.
3. Spoon a little sauce on the bottom.
4. Fill each tortilla with a few tablespoons of seafood filling and a bit of cheese.
5. Roll up and place seam-side down in the dish.
6. Pour the remaining sauce evenly over enchiladas.
7. Sprinkle with shredded cheese.

Step 4: Bake

1. Cover with foil and bake for 20 minutes.
2. Remove foil and bake another 10–15 minutes until bubbly and lightly golden.
3. Garnish with green onions, cilantro, or jalapeños.

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Serving Suggestions:

• Serve with Spanish rice, black beans, or a fresh avocado salad.
• Add lime wedges for brightness.
• Pair with a margarita or a crisp white wine.

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Variations:

• Spicy: Add diced jalapeños or chipotle in adobo to the filling or sauce.
• Lighter: Use corn tortillas and light sour cream/milk.
• Deluxe: Add sauteed mushrooms or spinach to the filling.
• Extra Cheesy: Use a mix of cheddar, mozzarella, and pepper jack.

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Storage Tips:

• Store leftovers in the fridge for up to 3 days.
• Reheat in the oven or microwave until hot.
• Freeze unbaked enchiladas (without sauce) and add sauce fresh before baking.

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Final Thoughts:

These creamy seafood enchiladas are a decadent treat that combines the bold flavors of the sea with the richness of a classic enchilada. With a velvety cheese sauce, tender seafood, and satisfying texture, this recipe is a surefire way to impress and satisfy. Whether for a family dinner or festive occasion, it’s always a win.

Buen provecho!ort food!