Seafood Enchiladas

Amy H.


Fun Fact: May 5th is National Enchilada Day!!!


☆☆☆☆☆ 0 votes

30 Min
15 Min



  • 6 Tbsp
  • 1/2 c
  • 1/2 tsp
    white pepper
  • 4 c
    whole milk
  • 8 oz
    shredded monterey jack cheese

  • 1 lb
    lump crab meat or imitation crab meat
  • 1 pkg
    (6 oz.) salad shrimp
  • 10 medium
    four tortillas
  • ·
    paprika (optional)

How to Make Seafood Enchiladas


  1. Melt butter in a 2 quart saucepan over medium heat. Add flour. Cook and stir for 5 minutes (should have a nutty aroma, but not burned).
  2. Add 1/2 tsp white pepper. Stir in 2 tbsp lobster base and cook for an additional minute. Add milk and wine. Add 2 oz. of the cheese. Continue to cook until thickened. Remove from heat and place sauce in refrigerator to cool.
  3. When ready to assemble enchiladas, Preheat oven to 425 degrees F. Combine crab with shrimp in a medium size bowl. Add 1 1/2 cups of cold sauce. Mix well; set aside.
  4. Lay out the tortillas on a flat surface. Place 2 to 3 heaping tablespoons of the crab mixture across the center of each tortilla. Place flap of the tortilla over the crab mix and roll.
  5. Place flap side down onto a lightly greased baking dish cover while you heat up sauce.
  6. Pour heated sauce over the enchiladas.
  7. Top with remaining Monterey jack cheese. Put into a preheated oven for 12-14 minutes. Watch closely and do not allow to burn (brown spots).
  8. Sprinkle each enchilada with a bit of paprika if desired.
  9. Plate and serve.

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