Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 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
Notes
Optional toppings can enhance the flavor and presentation of the enchiladas.
