Every now and then, I stumble upon a recipe that just screams comfort and indulgence—like a cozy blanket on a rainy day. These Easy Creamy Seafood Enchiladas? They might just be that culinary hug you’ve been yearning for. With a touch of the ocean’s bounty, wrapped snugly in creamy goodness, they promise to ignite your taste buds with a delightful twist.
Steps
- Preheat your oven to 400°F and coat a 9×13 inch baking dish with cooking spray. Set this aside for later use.
- In a large skillet, melt a tablespoon of butter over medium heat. Sauté the diced onions until they become translucent, taking about 3 to 5 minutes, then add minced garlic and cook for an additional minute.
- Add the crab meat, shrimp, cumin, chili powder, and black pepper to the skillet, stirring to combine. Cook the mixture until the shrimp begins to turn pink.
- Remove the skillet from heat and stir in one cup of grated cheese and 1/4 cup of cilantro. Mix well until evenly combined.
- Divide the seafood mixture equally among the tortillas, placing it in the center of each one. Roll up each tortilla and place it seam side down in the prepared baking dish.
- To make the creamy sauce, melt four tablespoons of butter in a saucepan. Whisk in two tablespoons of flour and let it simmer for one to two minutes.
- Gradually stir in the milk, sour cream, minced jalapeno, and white pepper. Allow the sauce to thicken, then add another cup of shredded cheese, stirring until it is melted and smooth.
- Pour the creamy sauce evenly over the enchiladas in the baking dish. Sprinkle the remaining cheese over the top.
- Bake the enchiladas in the preheated oven for 15 to 20 minutes, until the sauce is bubbly and the cheese has melted. Once done, remove from the oven.
- Garnish the enchiladas with crumbled queso fresco and the remaining cilantro before serving.
Ingredients
- 1 tablespoon unsalted butter
- ½ cup onion, finely diced
- 2 large garlic cloves, minced
- 1 pound shrimp, peeled, deveined, and coarsely chopped
- 6 ounces lump crab meat, drained
- ½ teaspoon ground cumin
- 1 teaspoon chili powder (or cayenne for extra heat)
- ¼ teaspoon black pepper
- 2 ½ cups shredded Monterrey Jack cheese, divided
- ½ cup chopped cilantro, divided
- 6 large flour tortillas (9-inch size)
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk (or unsweetened cashew milk)
- ½ cup Greek yogurt or sour cream
- ¼ teaspoon ground white pepper
- 1 teaspoon minced jalapeno pepper, seeds removed for mild heat
- Queso fresco or cojito cheese
- Remaining chopped cilantro
FAQ
- Can I make these enchiladas spicier?
- Absolutely! To increase the spiciness, you can swap the jalapeno with habanero or serrano peppers. You might also consider using Pepper Jack cheese instead of Monterrey Jack and adding cayenne pepper in place of chili powder. A dash of chile sauce can further enhance the heat.
- Do I need to add salt to the recipe?
- The recipe does not include additional salt because both seafood and cheese are naturally salty. However, feel free to add salt if you prefer more seasoning.
- What is the best way to serve these enchiladas?
- After baking, remove the enchiladas from the oven and garnish them with crumbled queso fresco and the remaining cilantro. They are best served warm and can be enjoyed on their own or with a side of Mexican-style rice or beans.
- Can I prepare these enchiladas in advance?
- Yes, you can prepare the enchiladas ahead of time by assembling them and covering them with the sauce. Keep them in the refrigerator until you’re ready to bake, then cook them in the oven as directed before serving.
- What type of seafood is used in this recipe?
- The recipe uses a combination of shrimp and lump crab meat, providing a delicious and mild seafood flavor that pairs well with the creamy sauce.
Tips
- To increase the spiciness of your enchiladas, consider using habanero or serrano peppers instead of jalapenos. You can also swap Monterrey Jack cheese for Pepper Jack and include cayenne pepper in place of chili powder for an extra kick.
- If you prefer a less salty dish, remember that seafood and cheese already contribute a good amount of saltiness. Taste the filling and sauce before deciding whether to add more salt.
- For larger gatherings or potlucks, you can bake the enchiladas in a foil pan and slice them down the middle to create additional servings, making it easier to serve a crowd.
- When preparing the creamy sauce, ensure you whisk the flour thoroughly with the melted butter and allow it to simmer for a couple of minutes. This step helps eliminate any raw flour taste and results in a smoother sauce.
Equipment
- 9 x 13-inch Baking Dish
- Large Skillet
- Saucepan
- Whisk
- Cooking Spray
- Ice Cream Scoop (for portioning the seafood mixture)
- Cheese Grater (if not using pre-shredded cheese)
