These seafood enchiladas with crab and shrimp taste just like the ones from a well-known Mexican eatery in my neighborhood. Just love them, says my spouse. Toppings like as tomatoes, cilantro, chopped olives, and other ingredients can be added before baking.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 firm ripe tomatoes
- 3 slices bacon
- ¼ cup chopped onion
- 8 ounces fresh spinach, stems snipped
- ½ cup sour cream
- ¼ teaspoon hot pepper sauce
- salt to taste
- ½ cup shredded Mexican cheese blend
Instructions
- Preheat an oven to 375 degrees F (190 degrees C). Grease an 8×8 inch baking dish.
- Cut tops from tomatoes; remove seeds and membranes. Place tomato shells upside down on paper towels to drain until filling.
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, reserve drippings. Crumble bacon and set aside. Return 2 tablespoons of drippings to skillet.
- Cook onion in the bacon drippings until tender, about 5 minutes. Stir in spinach; cook and stir until wilted, about 2 minutes. Remove from heat. Stir in sour cream, reserved crumbled bacon, and hot pepper sauce.
- Sprinkle tomato shells with salt; fill evenly with bacon and spinach mixture. Place tomatoes in prepared baking dish.
- Bake in preheated oven until hot, 20 to 25 minutes. Remove, and top evenly with the shredded cheese. Return to the oven; bake until cheese is melted, about 5 minutes.
Nutrition Facts
| Calories | 262 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 11 g |
| Sodium | 378 mg |
| Sugars | 4 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious . I used 6 cheese Italian style blend instead of the Mexican cheese. Also added basil. We loved it.
Yummy.
A bot soupy with half sour cream and half ricotta. I took out the bacon and added yellow pepper for a vegetarian option. Needs more seasoning than I added but I will make again and see what I can do…
Easy recipe, yummy, and will be happy to try this summer with extra garden tomatoes!
Fabulous
Extra good dont over think it just do it!!!!!
This was pretty easy! I left out the hot sauce and added more bacon. To make them sat and upright, I wrinkled tinfoil around them like they were foil nests with the tomatoes in the center.
Very, very good! Ripe but firm tomatoes are necessary. When heated, tomato skin tears easily and you want these puppies to stay upright. Great way to get tasty, filling veggies – and really, what can go wrong with bacon????!!!!
Excellent, enjoyed by all. Super easy and a great side to grilled fillet.
I wasn’t sure what firm tomatoes to use, so I used steakhouse tomatoes, just like in the photo. I did have trouble slicing the top off, since my tomatoes fell apart. I had little filling since I ran out of spinach and sour cream and added more cheese to make up for it. I did pass on the hot sauce too. Overall, it was okay.
This was very tasty. Next time I am going to mix the cheese into the stuffing as well as adding to the top.
I made changes just because I used what I had on hand. Bacon bits, chopped green onion, cream cheese, feta and I used Capri tomatoes and didn’t add the shredded cheese. Cooked on the barby in an open casserole dish. And for the spinach – thawed a couple of pucks of frozen chopped spinach.
Good recipe and I will make it again– for a crowd. I used Roma tomatoes and would recommend using them as they were tasty and held together nicely. I used a 5×9 inch glass baking dish and a dozen Romas sitting upright was not enough. They laid in the dish semi-sideways not making the best presentation, so I covered them with crouton crumbs before baking. I made the filling as described omitting only the sour cream and hot sauce. They were not missed. The stuffed tomatoes were delicious and a great accompaniment to my roast beef, even though they were not as pretty as I had hoped. Next time I will double the recipe or use a smaller baking pan!
very good will make again did not use the hot pepper sauce
I used Roma tomatoes and put them in a cupcake pan to keep them upright. Only one out of five of us liked them. They weren’t bad, just not up our alley. Thanks though.
Excellent recipe added extra spinach.I’ve eaten more home grown tomatoes than ever since I found this recipe.
I’m always looking for side dishes to go with salmon and anything tomato seems to be a good fit. I did not go wrong with this delicious recipe!! Made it exactly to the recipe with one little exception. Oops, I mixed the cheese in with all the other ingredients. It was absolutely delicious but next time, and there will definitely be a next time, I’ll sprinkle the cheese on and cook for the last 5 minutes. I highly recommend this juicy, delicious recipe!!
These are amazing!!!! Quick and easy, they are a great way to use tomatoes. P.s. The insides are great with salt and pepper.
Made these for a small gathering and it turned out very well. Will definitely try this again. For the hot pepper sauce, I used Nandos Garlic Peri-Peri Sauce instead.
These were wonderful. I used Romas and they worked great! I too put the cheese into the mixture and it made it cheesy throughout. No need to change anything, but after eating one I added some garlic salt to the second and it gave it something extra. Ate with a Blackened Ribeye. Keep the same as written or make your own. Next time, I think I might even use blue cheese.
I’d never had stuffed tomatoes before. I doubled the bacon and also added about 5 cloves minced garlic and about 6 minced white mushrooms. Also, I used 1 cup onion and 1 cup sour cream. This mix fit into about a dozen large Roma tomatoes. The Roma tomatoes kept this recipe from being overly juicy I think…delicious ! I deffinately plan on making this again