CREAMY Seafood Enchiladas are a decadent twist on a classic, offering a rich and flavorful way to enjoy your favorite seafood in a comforting casserole. This recipe is perfect for a weeknight treat or special occasion, proving that elegant meals can be surprisingly easy to create at home.
Key Ingredients for CREAMY Seafood Enchiladas:
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 pound mixed seafood (such as shrimp, scallops, crab meat, or fish fillets cut into bite-sized pieces), thawed if frozen and patted dry
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon dried oregano
- 1 (4-ounce) can diced green chilies, drained
- 1 (10-ounce) can mild enchilada sauce
- 1 (8-ounce) container sour cream
- 4 ounces cream cheese, softened
- 1 cup shredded Monterey Jack cheese, divided
- 12 corn tortillas (6-inch)
- Optional toppings: chopped cilantro, diced avocado, lime wedges, extra sour cream, hot sauce
How to Make CREAMY Seafood Enchiladas:
Get ready to impress with these incredibly delicious and satisfying CREAMY Seafood Enchiladas that come together in under an hour! The secret lies in the velvety smooth, luscious cheese sauce that blankets tender seafood and perfectly cooked tortillas, making this dish a true culinary delight.
Step-by-Step Instructions:
Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or a little butter.
Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Cook the Seafood: Add the mixed seafood to the skillet. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, chili powder, cumin, and oregano. Cook, stirring gently, until the seafood is just cooked through and opaque. For shrimp, this will be about 3-5 minutes. Scallops will take a similar amount of time, and fish will flake easily with a fork. Be careful not to overcook the seafood as it will continue to cook in the oven. Stir in the drained diced green chilies.
Make the Creamy Sauce Base: In a medium bowl, whisk together the mild enchilada sauce, sour cream, and softened cream cheese until smooth and well combined. This will form the luscious, creamy sauce that defines these enchiladas.
Assemble the Enchiladas: Pour about half of the creamy sauce mixture into the skillet with the seafood and green chilies. Stir gently to combine everything. This mixture will be the filling for your enchiladas.
Warm the Tortillas: Briefly warm the corn tortillas. You can do this by wrapping a stack of them in a damp paper towel and microwaving for 30-60 seconds, or by quickly dipping each tortilla in warm enchilada sauce or a little hot oil in a skillet. This makes them pliable and less likely to crack when rolling.
Fill and Roll: Spoon a generous portion of the seafood filling into the center of each warmed tortilla. Roll up the tortillas tightly and place them seam-down in the prepared baking dish. Arrange them snugly in a single layer.
Top and Bake: Pour the remaining creamy sauce mixture evenly over the rolled enchiladas, ensuring they are well coated. Sprinkle 3/4 cup of the shredded Monterey Jack cheese over the top.
Bake to Perfection: Cover the baking dish tightly with aluminum foil and bake for 20 minutes. This allows the flavors to meld and the enchiladas to heat through.
Broil for Golden Brown: Remove the foil and sprinkle the remaining 1/4 cup of Monterey Jack cheese (or a different cheese blend like cheddar or a Mexican blend) over the top. Return the dish to the oven and bake for another 5-10 minutes, or until the cheese is melted, bubbly, and lightly golden brown. You can also broil for 1-2 minutes at the very end to achieve a beautifully browned top, watching carefully to prevent burning.
Rest and Serve: Let the CREAMY Seafood Enchiladas rest for about 5-10 minutes before serving. This allows the sauce to set slightly. Serve hot, garnished with your favorite toppings such as fresh cilantro, diced avocado, a dollop of sour cream, and a squeeze of lime.
Why You’ll Love This CREAMY Seafood Enchiladas:
You’re going to adore these CREAMY Seafood Enchiladas because of their incredibly rich and velvety sauce, which envelops tender, flavorful seafood in every bite. It’s a taste sensation that rivals any restaurant dish, offering a comforting yet sophisticated meal that’s surprisingly budget-friendly to make at home. The combination of fresh seafood, a luscious cream cheese and sour cream base, and perfectly seasoned enchilada sauce creates a symphony of flavors and textures that will have you coming back for more. These enchiladas are a step above your typical chicken or beef version, infusing a touch of luxury into your dinner table.
Forget the hassle of dining out; preparing these decadent enchiladas in your own kitchen is an act of self-care and a testament to your culinary prowess. The ease with which this dish comes together means you can enjoy an extraordinary meal without spending hours in the kitchen, making it an ideal option for busy weeknights or whenever you crave something special. The customizable toppings add an extra layer of delight, allowing you to tailor each bite to your personal preference, from the coolness of avocado to the zest of lime. Don’t just dream about incredible seafood dishes, bring this delightful recipe to life tonight!
Storing and Reheating Tips:
Refrigeration: Allow the CREAMY Seafood Enchiladas to cool completely before storing. Cover the baking dish tightly with plastic wrap or transfer leftovers to an airtight container. Refrigerate for up to 3-4 days.
Reheating:
- Oven Method (Recommended): Place a serving in a small oven-safe dish. Cover with foil and reheat in a preheated 350°F (175°C) oven for 15-20 minutes, or until heated through and bubbly. For a crispier top, remove the foil for the last 5 minutes.
- Microwave Method: Place a serving on a microwave-safe plate. Cover loosely with a damp paper towel to prevent drying. Microwave on medium power for 1-2 minutes, or until heated through, stirring halfway if needed. Be aware that the tortillas may become softer using this method.
Freezing:
- For best results, assemble the enchiladas but do not bake them. Wrap the unbaked enchilada casserole tightly in plastic wrap, then in aluminum foil. Freeze for up to 2-3 months.
- Alternatively, you can freeze baked and cooled leftovers by portioning them into freezer-safe containers or wrapping individual servings tightly.
- To reheat from frozen (unbaked casserole): Transfer from freezer to refrigerator overnight to thaw. Then, bake as directed (you may need to add a few extra minutes to the baking time due to being refrigerated).
- To reheat from frozen (baked leftovers): Thaw in the refrigerator overnight and reheat as directed above, or reheat directly from frozen in a 350°F (175°C) oven for about 30-40 minutes, covered, until heated through.
Final Thoughts:
These CREAMY Seafood Enchiladas are a guaranteed crowd-pleaser, offering a symphony of comforting flavors and indulgence. They are a testament to how simple ingredients can transform into something truly spectacular. Give this recipe a try; you won’t be disappointed with the delicious results!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
CREAMY Seafood Enchiladas
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or a little butter.
- Heat the olive oil in a large skillet over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 medium yellow onion, 2 cloves garlic
- Add the mixed seafood to the skillet. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, chili powder, cumin, and oregano. Cook, stirring gently, until the seafood is just cooked through and opaque. For shrimp, this will be about 3-5 minutes. Scallops will take a similar amount of time, and fish will flake easily with a fork. Be careful not to overcook the seafood as it will continue to cook in the oven. Stir in the drained diced green chilies.1 pound mixed seafood, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon dried oregano, 1 (4-ounce) can diced green chilies
- In a medium bowl, whisk together the mild enchilada sauce, sour cream, and softened cream cheese until smooth and well combined. This will form the luscious, creamy sauce that defines these enchiladas.1 (10-ounce) can mild enchilada sauce, 1 (8-ounce) container sour cream, 4 ounces cream cheese
- Pour about half of the creamy sauce mixture into the skillet with the seafood and green chilies. Stir gently to combine everything. This mixture will be the filling for your enchiladas.
- Briefly warm the corn tortillas. You can do this by wrapping a stack of them in a damp paper towel and microwaving for 30-60 seconds, or by quickly dipping each tortilla in warm enchilada sauce or a little hot oil in a skillet. This makes them pliable and less likely to crack when rolling.12 corn tortillas
- Spoon a generous portion of the seafood filling into the center of each warmed tortilla. Roll up the tortillas tightly and place them seam-down in the prepared baking dish. Arrange them snugly in a single layer.
- Pour the remaining creamy sauce mixture evenly over the rolled enchiladas, ensuring they are well coated. Sprinkle 3/4 cup of the shredded Monterey Jack cheese over the top.1 cup shredded Monterey Jack cheese
- Cover the baking dish tightly with aluminum foil and bake for 20 minutes. This allows the flavors to meld and the enchiladas to heat through.
- Remove the foil and sprinkle the remaining 1/4 cup of Monterey Jack cheese (or a different cheese blend like cheddar or a Mexican blend) over the top. Return the dish to the oven and bake for another 5-10 minutes, or until the cheese is melted, bubbly, and lightly golden brown. You can also broil for 1-2 minutes at the very end to achieve a beautifully browned top, watching carefully to prevent burning.1 cup shredded Monterey Jack cheese
- Let the CREAMY Seafood Enchiladas rest for about 5-10 minutes before serving. This allows the sauce to set slightly. Serve hot, garnished with your favorite toppings such as fresh cilantro, diced avocado, a dollop of sour cream, and a squeeze of lime.chopped cilantro, diced avocado, extra sour cream, lime wedges, hot sauce