quick seafood enchiladas

Name: Quick Seafood Enchiladas
Prep time: 15 min
Cook time: 25 min
Cuisine: Mexican
Ingredients: - cooking spray; 1 pound(s) cooked shrimp--peeled, deveined, and chopped or replace part of shrimp with cleaned crabmeat or imitation crab; 1 package(s) (4 oz) cream cheese, softened; 2 clove(s) garlic, minced; 3 teaspoon(s) chopped fresh parsley or cilantro, divided; 2 teaspoon(s) lemon or lime juice; 1 can(s) green chile enchilada sauce (red is okay, if can't find green); 6 - (8 inch) flour tortillas

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Private Recipe by

Sharon Colyer

@Cmom02

Louisville, KY

Found recipe at Allrecipes & tweaked with options.

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yield serving(s)

prep time 15 Min

cook time 25 Min

method Bake

Ingredients For quick seafood enchiladas

cooking spray
1 lb

cooked shrimp--peeled, deveined, and chopped or replace part of shrimp with cleaned crabmeat or imitation crab
1 pkg

(4 oz) cream cheese, softened
2 clove

garlic, minced
3 tsp

chopped fresh parsley or cilantro, divided
2 tsp

lemon or lime juice
1 can

green chile enchilada sauce (red is okay, if can't find green)
6

(8 inch) flour tortillas

How To Make quick seafood enchiladas

1
Preheat oven to 350°F. Spray a 7 x 11 inch baking dish with cooking spray. Set aside.

2
In a skillet, over medium heat, stir shrimp (crab if using), softened cream cheese, garlic, 2 tsps. parsley (or cilantro, if using) & juice, until cream cheese is smooth and shrimp are heated through, 5-7 minutes.
3
Divide shrimp mixture evenly onto each tortilla. Roll tortillas tightly around the filling to form an enchilada. Arrange enchiladas seam sides down in baking dish. Pour enchilada sauce over the tortillas.
4
Bake, until bubbly, about 20 minutes. Sprinkle 1 tsp. of parsley (or cilantro, if using) on top of enchiladas, after they come out of the oven. Makes 6 servings.
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