N.E style seafood enchilladas in cream sauce

N.e Style Seafood Enchilladas In Cream Sauce

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sherry monfils


I actually got a version of this recipe from my son in laws brother who loves to celebrate Cinco Da Mayo, ( as Olly calls it,) and he says you have to say--"Wepa," right before you eat them, lol. I changed it up just a little but it taste just as awesome!


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30 Min
20 Min


  • 1 Tbsp
  • 1/2 c
    diced onion
  • 1 Tbsp
    fresh minced garlic
  • 1 lb
    large shrimp, peeled, deviened, coarsely chopped
  • 1
    6 oz can real lump crab meat
  • 1/2 tsp
    ground cumin
  • dash(es)
    each, salt and pepper
  • 2-1/2 c
    shredded montarey jack cheese
  • 1/2 c
    chopped cilantro
  • 6
    9"-flour tortillas
  • 4 Tbsp
    unsalted butter
  • 2 Tbsp
  • 1 c
  • 1/2 c
    light sour cream
  • 1/4 tsp
    white pepper

How to Make N.E style seafood enchilladas in cream sauce


  1. Heat oven to 400, lightly spray a 9 x 13' baking pan w/ cooking spray. In large, deep skillet, over medium heat add 1 tbsp butter, let melt and then add onion. Cook, stirring, for 5 mins. Add garlic, cook 1 min.
  2. Add shrimp, crab, ( broken up,) cumin, salt & pepper. Cook, stirring, until shrimp is pink. Stir in 1 cup cheese and 1/4 cup cilantro. remove from heat. Place some of the seafood mix onto center of each tortilla, roll up tortilla and place, side seam down into pan. In medium pot, over medium heat, melt remaining butter.
  3. Whisk in flour until flour is a little brown. Stir in milk, sour cream and white pepper. Stir until it starts to thicken. Stir in 1 cup cheese and stir until melted and smooth. Pour sauce over enchiladas. Sprinkle w/ remaining cheese. Bake 20 mins or until bubbly. Sprinkle w/ remaining cilantro and serve. Wepa!!

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About N.E style seafood enchilladas in cream sauce

Course/Dish: Casseroles
Main Ingredient: Seafood
Regional Style: Mexican
Other Tag: Quick & Easy

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