Seafood Enchiladas

Seafood Enchiladas

  • Prep Time: 20 mins
  • Total Time: 1 hrs
  • Servings: 12

    • About This Recipe

    “Tasty Seafood Enchilads with a creamy white sauce.”

    Ingredients

  • 2mediumwhite onions, coarsely chopped
  • 1 (7ounce) cans diced green chilies
  • 1 1/2 tablespoonsbutter
  • 1lbcrabmeat, picked over for cartilage
  • 1lbbaby shrimp
  • 1cupwalnut halves, toasted
  • 1 (12ounce) cans medium pitted ripe olives, drained and halved
  • 1lbmonterey jack cheese, shredded
  • 1lbcheddar cheese, shredded
  • vegetable oil( for frying)
  • 12corn tortillas
  • 2cupshalf-and-half
  • 1cupsour cream
  • 1/2 cupbutter, melted
  • 1 1/2 teaspoonsdried oregano
  • 1teaspoonsalt
  • 1/2 teaspoongarlic powder

    • Directions

  • To toast walnuts, place in a shallow baking pan.
  • Bake at 350*F (175*C) for 15 to 20 minutes or until walnuts are lightly browned, stirring occasionally.
  • Cool.
  • In large skillet, saute onions in butter until they become transparent.
  • Remove from heat and add chilies, crab, shrimp, walnuts, and olives.
  • Combine cheeses, reserving 1 1/2 cups of the cheese mixture for top of casserole.
  • Stir remaining cheese into seafood mixture.
  • In medium skillet, heat 1/4 inch oil.
  • Fry tortillas, one a time, just long enough to soften, about 30 seconds.
  • Drain on paper towels.
  • Fill each tortilla with seafood filling, roll up and place seam side down in a lightly greased 13 x 9 x 2-inch baking dish.
  • In medium saucepan, combine the half and half, sour cream, butter, oregano, salt and garlic powder, stirring constantly over medium heat until lukewarm and well blended.
  • Remove from heat and pour sauce over enchiladas.
  • Sprinkle enchiladas with reserved cheese.
  • Bake at 350*F (175*C) for 30 minutes or until bubbly.
  • Allow to set 5 minutes before serving.

    • Reviews

  • “this was an excellent recipe ~ i added a bit more half and half to make the sauce a little thicker ( and left out the walnuts :), but it was great, very easy to make as well.”

  • “These were excellent, and very easy to make.I used canned craband flour tortillas (personal preference).My grocery was out of fresh cilantro, but I’d use it if I could get it.However, this made two 13×9 inch pans, and I had to double the sauce.Next time I’ll make half the filling recipe.”

  • “Whoo-Hoo-Hooooo!!! These enchiladas were divine. Thanks 1Steve. The only alteration was to use flour tortillas and I warmed them with a quick spin in the microwave. The filling was good and I loved the crunch of the toasted walnuts. The sauce was very rich and creamy–just as expected. Lots of cheese, too, which we adore. Thanks for sharing this 10-star winner.”

  • “OMG!!!!These are just simply incredible!! The only thing I changed were the walnuts (was out of ’em) to Pine nuts and used fake crab meat cause I’m in Missouri and well the real thing is out of my budget. Oh and added a healthy dash of Old Bay seasoning. I kept re-reading the recipe cause I was sure this shouldn’t be so easy to make. 🙂 Extremely filling and boy did I impress my dinner guests. tee heeWill be making this often…. THANKS!!!!”

  • “I love these and so did everyone else! If you use lowfat dairy products, it will curdle.”

  • “Very good.Makes quite a bit.I used canned crab meat and only had large pre-cooked shrimp.I chopped up the shrimp and it worked great.I also used fat free half n half, low fat sour cream, and low fat cheese.I used less butter and did not fry the tortillas and it all still was quite yummy.Thanks for the recipe!This is the first one I used on this site.Oh I will definetly half the recipe next time but my mom and brother loved the leftovers when I took them over to them.”

  • “I made this Seafood Enchillada Recipe last night that received rave reviews. I loved Chi Chi’s Cancun and it was suggested that this was the same or better. I did something REALLY wrong to it. The sauce curdled badly and made the enchilladas soggy. It ruined the whole appeal of the food. The recipe made 8 enchilladas and my family only ate three of them because of the lumpy sauce. I rescued the other 5 and need to find a good cheesy sauce to put over them so all that seafood does not go to waste. My husband doesn’t really ever want to see them again if I can’t fix them into something edible. I was thinking would Campbells’ Nacho Cheese Soup or another Condensed Soup doctored up work?”

  • “Yum, Yum, Yum!!!I can’t say enough how wonderful these were!It was just for my DH and I, so we halved the recipe.This was the perfect size for us, as we had enough for dinner and leftovers for another meal.The only changes we made was to leave out the walnuts and use imitation crab.We served it with a nice chardonnay and they went together perfectly.This recipe is one we will make again and again! Thanks 1steve!”

  • “I did not like these one bit. Plus I had a lot of leftover filling. Since this is such a highly rated recipe I didn’t want to damage that. I will assume this is more of a “personal taste” thing :O) I did leave a pic though!”

  • “My husband doesn’t really like seafood, but he ate nearly all of these!I halved the recipe and used lowfat sour cream and fat free half and half.I had pecans so substituted them for the walnuts.Even low fat this recipe was excellent.Thanks”

  • “Great recipe! We loved the crunch of the walnuts. I made it South Beach Diet-low fat cheeses, fat-free half and half, light sour cream and low carb tortillas and it was delicious. I halved the recipe for the two of us and we still have enough for lunch tomorrow. Thanks, Carole in Orlando”

  • “Great recipe. My wife liked them better than restaurant enchiladas! It took me more like 1 and 1/2 hrs, but worth the effort. The only problem I had was that the enchiladas stuck to each other after baking so I had a hard time serving them without them falling apart. Otherwise they went over well at dinner. “

  • “Awesome!! The family loved it.My son can’t wait to have the leftovers for lunch today.Hubby made the recipe as stated, and we now have enough filling for another meal.I hope this freezes well.Thanks 1Steve for a family keeper.”

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