Seafood Enchiladas
Submitted by LuckyLinda
Shrimp and crab enchiladas rolled in corn tortillas, smothered in a creamy sour cream-jalapeno sauce with Monterey Jack cheese. Feeds a crowd of 10 in under 45 minutes.
YIELD
10 servingsPREP
10 minCOOK
35 minREADY
45 minEnchiladas stuffed with seafood instead of chicken? Once you try it, there’s no going back.
Tender shrimp and sweet crab meat get folded with blended cottage cheese and Monterey Jack for a filling that’s rich without being heavy.
The sauce is a smooth, tangy blend of sour cream and jalapeno that coats each corn tortilla like a warm blanket.
Bake it all until bubbly, then finish with a stripe of fresh salsa cruda and cilantro down the center for color and crunch.
This batch makes 10 enchiladas, so it’s built for a crowd or a week of leftovers.
Kitchen Tips
- Blend the cottage cheese until completely smooth so it melts into the filling seamlessly
- Boil the shrimp just until pink (3 to 5 minutes max) so they stay plump inside the enchiladas
- Warm the corn tortillas briefly before rolling so they don’t crack
- Let the sauce stand 5 minutes after cooking so it thickens to the right consistency before pouring
Ingredients
Directions
Peel and devein shrimp, set aside.
Bring 4 cups water to a boil in a large saucepan; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink.
Drain well, and set aside. Melt margarine in a small saucepan over low heat; add flour, stirring until smooth.
Cook, stirring constantly, 1 minute.
Gradually add broth and ½ cup water; cook over medium heat, stirring constantly, until mixture is slightly thickened and bubbly.
Remove from heat, and let stand 5 minutes.
Gently stir in sour cream, jalapeno pepper, and salt.
Pour ¾ cup sauce in bottom of a 13×9×2 inch baking dish coated with cooking spray.
Set remaining sauce aside. Place cottage cheese in container of an electric blender; cover and process until smooth, stopping once to scrape down sides.
Transfer to a medium bowl.
Stir in shrimp, crabmeat, chiles and monterey jack cheese.
Spoon ⅓ cup seafood mixture across center of each tortilla.
Roll up tortillas; place, seam side down over sauce in dish.
Pour remaining sauce over tortillas.
Bake at 350℉ (180℃) for 25 minutes or until thoroughly heated.
Spoon salsa cruda across center of tortillas.
Garnish with fresh cilantro sprigs is desired.
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