These crab and shrimp enchiladas with shellfish taste just like the ones from a well-known Mexican restaurant in my neighborhood. My hubby adores them purely. Before baking, you can choose to add tomatoes, cilantro, sliced olives, or other toppings.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 enchiladas |
Ingredients
- 1 tablespoon butter
- 1 medium onion, chopped
- ½ pound fresh crabmeat
- ¼ pound shrimp – peeled, deveined and coarsely chopped
- 8 ounces Colby cheese, shredded
- 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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Make the filling: Melt butter in a large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Remove from the heat. Stir crabmeat, shrimp, and 1/2 of the Colby cheese into the skillet.
- Arrange a large spoonful of filling across the center of each tortilla, then roll tortillas around filling. Place enchiladas, seam-side down, into a 9×13-inch baking dish.
- Make the sauce: Heat half-and-half, sour cream, melted butter, parsley, and garlic salt in a saucepan over medium-low heat, stirring often, until lukewarm and well blended. Pour over enchiladas, then sprinkle remaining cheese over top.
- Bake in the preheated oven until crab and shrimp are cooked and cheese is melted, about 30 minutes.
Nutrition Facts
| Calories | 607 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 136 mg |
| Dietary Fiber | 3 g |
| Protein | 27 g |
| Saturated Fat | 21 g |
| Sodium | 1078 mg |
| Sugars | 3 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious. I cut cod into cubes, added Dungeness crab, shrimp, and cubed an 8 ounce lobster tail and sauteed it with the onions. I added it to the flour tortilla and added some cheese and rolled it. I put it in a foil lined pan and added the sauce, and baked it at 350F for an hour. Yummy!
This was SO good! I used imitation crab meat since crab prices (even in MD) are super high right now. It was delicious! The only thing I would change is to use a small onion instead of a medium one. I am not a fan of onions, but this was incredibly good!
OMG!!!! I to don’t usually write reviews but this one needs a high 5. I followed the directions and ingredients as the recipe BUT I added and and made a mistake. When fixing the sauce I added a package of taco mix and stirred it in. My mistake was I was in a hurry to finish up on the recipe and did not read it all the way thru. I added the cheese to the sauce while I was hot. GOOD mistake. The sauce was creamy and cheesy. I also added some sauce to the onion, shrimp and crab mix which gave it some moisture as a previous review said she had done. I baked it till it was bubbly and served it. When finished eating there was 1/2 of one left (4people). GREAT recipe
This is very easy to make and fantastically delicious!
Super good used cilantro in place of parsley
These were great! I took the advice of others, doubled the sauce, only had garlic powered so, used that and added Johnny’s seasoned salt to the sauce and mixture. Added some of the sauce to the mixture before filling the tortillas and added a can of green chilies to the mixture. Topped with cheese, olives and cilantro! I used imitation crab and I think next time I will use canned crab or the real thing.
I made this followed the recipe exactly. Outstanding we love it. Definitely on my go to list
I did make some alterations. I added green onion, celery, garlic and mushrooms in with the onion. I also added some sour cream and some of the sauce in with the mixture along with old bay seasoning. I doubled the sauce recipe but waited until I took the mixture off the stove to put the sour cream in. I used Gouda instead of Colby as it’s what I had in the fridge, my husband and I both loved it
I made this today. I simmered the milk added sour cream and parsley and garlic powder. I put the butter in the microwave to melt and I forgot to add it. When the recipe was cooked it was curdled. But it still tasted good. My husband had 2 helpings.
Taste great Not restaurant quality but dang good for home in a pandemic Only problem is the cream sauce curled in the oven and was watery 🙁 I always add more shrimp and crab than recommended
added chopped green hatch chile to sauce and used cilantro for garnish made enough cheese sauce to pour over finished enchiladas instead of sprinkled cheese.
This recipe was very good. However, I substituted bay scallops for the crab meat.
Do not double sauce or add flour (thickens in oven). added 1 can diced mild green chiles or 2 jalapeños seeded & ribbed, 1 tsp of chili powder, 1 tsp of cumin and 1/4 tsp cayenne pepper & substituted regular salt for the garlic salt. I heated this all to a simmer then poured it slowly into the sour cream whisking constantly to avoid the curdling. added 2 cloves of minced garlic to the onion before sautéing. Also added 1/4 of the sauce to the crab/shrimp onion mixture before rolling up the enchiladas to keep the insides creamy & moist. 9 X 13 pan=8 enchiladas. Garnish with green onions or cilantro.
Yummy! Easier to prepare than I thought so will be on the A list of weeknight dinners!
This came out so good! I will make this again
I added scallops and a bit extra cheese
Tried this tonight with the modifications from previous reviewers. Took too much of my time for nothing but bland. Do not recommend.
loved the dish. Used suggestions from Caren with additions and came out perfect. As my husband does not each cheese I did leave it out and still came out excellent
Here are the mods/details for what I did: * Used ~12oz imitation crab meat / * ~12 oz Colby Jack cheese / * 9 soft taco-size flour tortillas (~8-9 inch) / * Subbed 3 Tablespoons of fresh chopped cilantro for the dried parsley / I doubled all the sauce ingredients and spooned some of it into the mixture before wrapping the enchiladas as others have directed. This was more than enough food for me and my 2 sons (they can eat quite a bit). I’d probably scaled back slightly to only make 6 or 7 enchiladas. I also think there was too much sauce. Unless you like A LOT of sauce, sticking to the amounts in the recipe would likely be enough. This tasted a little TOO buttery to me, so I’d maybe scale back on the butter. Even though I tried to prevent the sour cream from curdling (didn’t bring things to a boil and stirred it in later), it still curdled some. Perhaps I’ll try whisking it in next time instead of stirring. Overall, this was decent, not great. I’d probably make it again, and perhaps try real crab meat next time as that might improve the taste a bit.
I make a mean elk enchilada but these seafood enchiladas are the bomb. Make it and your friends and family will love it.
This was fantastic. I did follow some of the reviewers and added some spices that they did. It was perfect and I will absolutely make it again.