Seafood Enchiladas in Orange Cream

Garrison Wayne


I created this recipe to have something deliciously different for Cinco de Mayo 2016. I really adore fish tacos and the like. I looked for a recipe for seafood enchiladas and didn't come up with anything terribly interesting to me.....SO....I did my own thing! The hint of orange adds a very refreshing element to the enchiladas. The recipe calls for cooked seafood and fish. If you have the time to make it ahead, I highly recommend grilling them. If you are in a hurry, you can do a quick saute (you will need to drain off the juices). Try these very elegant enchiladas for your next fiesta!


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12 good sized enchiladas
1 Hr
30 Min


  • 1/2 large
    onion, roughly chopped
  • 2 Tbsp
    olive oil
  • 1/2 tsp
  • 1/4 tsp
    black pepper
  • 2 clove
    garlic, crushed
  • 4 oz
    can chopped green chilies, drained well
  • 1 large
    orange, zest and juice
  • 1/2 tsp
    each: dry oregano, cumin, coriander
  • 3 Tbsp
  • 1 c
  • 1/4 c
    heavy cream
  • 1/2 c
    parmesan cheese, grated
  • additional
    salt and pepper, to taste, not too much
  • 1 lb
    cooked assorted seafood, shrimp, scallops, etc.
  • 1/2 lb
    cooked whitefish, e.g. cod
  • 12 oz
    can mild green enchilada sauce
  • 12
    artisan or handmade corn tortillas
  • ·
    oil for frying
  • 12 oz
    bag grated mexican cheese blend

How to Make Seafood Enchiladas in Orange Cream


  1. In a large fry/saute pan, heat the 2 Tbsp olive oil over medium heat. Add the chopped onion and cook until tender and clear, about 7 minutes. Stir often.
  2. Add the crushed garlic and cook a minute or two more, stirring often.
  3. Add the orange juice, zest, oregano, cumin, and coriander. Stir well to mix and continue cooking until most of the liquid is gone, or 3-5 minutes.
  4. Sprinkle/add the 3 Tbsp flour to pan, Stir to coat onion mix well. Add the milk and cream and bring to a boil stirring constantly.
  5. Reduce heat to lo and simmer cream sauce for 10 more minutes until well thickened. Stir occasionally and more often as it thickens.
  6. Remove from heat. Stir in parmesan cheese. Adjust salt and pepper. Fold in the cooked seafood and cooked/flaked fish. Set aside.
  7. Soften the tortillas by heating some cooking oil in a separate fry pan over med/hi heat. Fry one tortilla at a time in the oil on both sides, about one minute total time. Remove to a sheet or platter. Repeat until all 12 tortillas are fried.
  8. Butter or grease 2 rectangular baking dishes. Spread some green enchilada sauce on the bottom of each, aprrox. 3/4-1 cup each pan.
  9. Fill the softened tortillas with the seafood cream and roll to make enchiladas. Place seam down, 6 to each pan.
  10. Ladle additional enchilada sauce on top of enchiladas to lightly cover. You may not need to use all the sauce from the can. You don't want them swimming in it.
  11. Top enchiladas with the Mexican Blend Cheese as desired. You may not use all of the bag, that's up to you, as to how much cheese you desire. I recommend not to use too much to over power the delicate flavor of the fish/seafood.
  12. Cover the two baking dishes with non stick foil. Bake in a 350 degree oven for 30 minutes or until just beginning to bubble. Do not over bake (most people are guilty of that!)
  13. Remove from oven. Remove foil. Let rest for about 5 minutes before serving with rice and beans. An orange slice and avocado slices are perfect for garnish.

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