Creamy Seafood Enchiladas

Creamy Seafood Enchiladas Recipe

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Judy Garcia


This is adapted from a recipe I found in a Taste of Home Country Cooking cookbook. I used canned crab, which didn't seem to have much flavor; next time I make it, I plan to try imitation crab. I also used fresh Anaheim chilies which had been roasted, peeled and seeded.

★★★★★ 1 vote
30 Min
45 Min


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1/2 medium
onion, finely diced
2 clove
garlic, finely minced
1/4 c
butter or margarine
1/4 c
all-purpose flour
1 c
chicken broth
1 can(s)
condensed cream of chicken soup, undiluted
1 c
sour cream
1/2 c
1/8 tsp
black pepper
1 c
small-curd cottage cheese
1 lb
small shrimp, cooked, peeled and deveined
1 c
cooked or canned crabmeat, drained and flaked
1 1/2 c
(6 oz) shredded monterey jack cheese
1 can(s)
(4 oz) chopped green chiles
1 Tbsp
dried cilantro or parsley flakes
flour tortillas (7 inch)
additional salsa

How to Make Creamy Seafood Enchiladas


  • 1In saucepan over medium heat, saute onion and garlic until translucent; reduce heat to low and stir in flour until smooth. Gradually stir in broth and soup until blended. Bring to a boil; cook and stir for 2 minutes. Remove from heat. Stir in sour cream, salsa, salt and pepper; set aside.
  • 2Place cottage cheese in blender or food processor; cover and process until smooth. Transfer to large bowl and add shrimp, crab, Monterey Jack cheese, chilies and cilantro/parsley.
  • 3Spread 3/4 cup sauce in a greased 13" x 9" x 2" baking dish. Place about 1/3 cup seafood mixture down the center of each tortilla. Roll up and place, seam side down, over sauce in pan. Top with the remaining sauce.
  • 4Bake, uncovered, at 350° for 30-35 minutes or until heated through. Serve with additional salsa.

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About Creamy Seafood Enchiladas

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Mexican
Hashtag: #Seafood

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