Description
Creamy Seafood Enchiladas are a delightful culinary experience that combines the richness of shrimp and imitation crab with the comforting embrace of warm flour tortillas. Topped with a luscious homemade creamy sauce and gooey Monterey Jack cheese, these enchiladas are perfect for any gathering or cozy family dinner. With a balance of savory spices and creamy textures, they promise to impress your guests and satisfy your cravings. Plus, they can be prepared in under an hour, making them an ideal choice for busy weeknights or special occasions.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 cup onion, finely diced
- 2 teaspoons garlic, minced
- 1 pound shrimp, peeled, deveined, tail off, uncooked
- 1 ½ cups imitation crab, drained
- ½ teaspoon ground cumin
- 1 teaspoon chili powder
- ¼ teaspoon black pepper
- 1 cup Monterey Jack cheese, shredded
- ¼ cup cilantro, chopped
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk (can use 2%)
- ½ cup sour cream
- ¼ teaspoon ground white pepper
- 1 teaspoon jalapeno pepper, seeded and diced
- ¼ teaspoon cumin
- Flour tortillas
Instructions
- Preheat your oven to 400°F and prepare a 9×13-inch baking dish with nonstick spray.
- In a skillet over medium heat, melt butter and sauté diced onions until translucent, then add minced garlic until fragrant.
- Stir in shrimp until just pink, followed by imitation crab, spices, Monterey Jack cheese, and chopped cilantro.
- Fill each tortilla with the seafood mixture, roll tightly, and place seam-side down in the baking dish.
- For the sauce: Melt butter in a saucepan; whisk in flour until golden brown. Gradually add milk while whisking to avoid lumps; mix in sour cream and spices until well blended.
- Pour the sauce over the enchiladas, top with remaining cheese, and bake for 28 minutes or until bubbly.
Nutrition
- Serving Size: 1 enchilada (180g)
- Calories: 420
- Sugar: 3g
- Sodium: 820mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg