Amazingly Simple Seafood Enchiladas Cancun Recipes

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CHEESY SEAFOOD ENCHILADAS



Cheesy Seafood Enchiladas image

Quick-cooking seafood and mildly spicy chile peppers and salsa make this dish a flavor adventure that my family loves. I've made it with chicken instead of fish, too. Just saute until done. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 11

1 tablespoon butter
1 small onion, chopped
1/2 pound uncooked shrimp (31-40 per pound), peeled, deveined and chopped
1/2 pound red snapper fillet or other firm white fish, cut into 1-inch chunks
1-1/2 cups salsa verde
1 package (8 ounces) cream cheese, cubed
1 can (4 ounces) chopped green chiles
1/2 teaspoon salt
2 cups shredded Monterey Jack cheese, divided
12 corn tortillas (6 inches)
Fresh cilantro leaves or jalapeno pepper slices

Steps:

  • Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add shrimp and snapper; cook until shrimp turn pink, 5-7 minutes. Remove from pan., In the same pan, cook and stir salsa, cream cheese, chiles and salt over medium heat just until cream cheese is melted. Stir in 1 cup shredded cheese; remove from heat., Spread 1 cup cheese sauce into a greased 13x9-in. baking dish. Gently stir remaining cheese sauce into shrimp mixture. Place 1/3 cup shrimp mixture off center on each tortilla. Roll up and place in prepared dish, seam side down. Sprinkle with remaining cheese., Cover and bake until heated through and cheese is melted, 20-25 minutes. Sprinkle with cilantro before serving.

Nutrition Facts : Calories 481 calories, Fat 29g fat (16g saturated fat), Cholesterol 136mg cholesterol, Sodium 1055mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 4g fiber), Protein 28g protein.

CHI CHI'S SEAFOOD ENCHILADAS



Chi Chi's Seafood Enchiladas image

I spent 16+ years at Chi Chi's. This is the recipe you want. In the restaurant these are cooked right on the plate. (Remember... The plates are hot and then you touched them anyway. lol) You could cook them all together in a baking dish. Cook time and temperature may need to be adjusted if not cooking with a convection oven. Enjoy with your favorite spanich rice, refried beans and sweet corn cake.

Provided by KingJackQueen

Categories     Lobster

Time 52m

Yield 10 enchiladas, 5 serving(s)

Number Of Ingredients 11

6 tablespoons butter
1/2 cup flour
1/2 teaspoon white pepper
2 tablespoons lobster base
3 1/2 cups 2% low-fat milk
1 cup white wine or 1 cup cooking sherry
8 ounces monterey jack cheese, shredded
1 (4 ounce) can baby shrimp
2 (8 ounce) packages imitation crabmeat, flake style
10 (6 inch) flour tortillas, old mission restaurant style
paprika

Steps:

  • FOR THE SAUCE: Melt butter in a 2 quart saucepan over medium heat.
  • Add flour.
  • Cook and stir for 5 minutes(should have a nutty aroma).
  • Add 1/2 tsp white pepper.
  • Stir in 2 tbsps lobster base and cook for an additional minute.
  • Add milk & wine.
  • Add 2 oz. of the cheese.
  • Continue to cook until thickened.
  • FOR THE CRAB MIX: Lightly chop the flaked imitation crab.
  • Combine with shrimp in a medium size bowl.
  • Add 1.5 cups of cold sauce.
  • Mix well.
  • FOR THE ENCHILADAS: Lay out the tortillas on a flat surface.
  • Place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla.
  • Place flap of the tortilla over the crab mix and roll.
  • Place flap side down onto a plate or in your baking dish.
  • Ladle warm sauce over the enchiladas.
  • Top with remaining monterey jack cheese.
  • Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.
  • Watch and do not allow to burn (brown spots).
  • Sprinkle with paprika.

SEAFOOD ENCHILADAS



Seafood Enchiladas image

I received this recipe from an old friend for the family many years ago, and my family still loves it today. The crab makes it a wonderful change of pace from other weeknight fare.-Donna Roberts, Shumway, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 15

1/2 cup chopped onion
1 tablespoon butter
1 garlic clove, minced
1 cup reduced-fat sour cream
3 tablespoons all-purpose flour
1 cup reduced-sodium chicken broth
1 can (4 ounces) chopped green chilies
1 teaspoon ground coriander
1/4 teaspoon pepper
1 cup shredded reduced-fat Mexican cheese blend, divided
2 cups coarsely chopped real or imitation crabmeat
8 flour tortillas (6 inches), warmed
1/2 cup chopped tomato
1/2 cup chopped green onions
1/4 cup chopped ripe olives

Steps:

  • In a large saucepan, cook onion in butter over medium heat until tender. Add garlic; cook 1 minute longer. Combine sour cream and flour until smooth; gradually add to onion mixture. Stir in the broth, chilies, coriander and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Remove from the heat; stir in 1/2 cup cheese. , Place crab in a small bowl; stir in 1/2 cup sauce. Spoon equal amounts on tortillas; roll up tightly. Place seam side down in an 11x7-in. baking dish coated with cooking spray. Top with remaining sauce. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes. Top with tomato, green onions and olives.

Nutrition Facts : Calories 243 calories, Fat 11g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 662mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein. Diabetic Exchanges

QUICK SEAFOOD ENCHILADAS



Quick Seafood Enchiladas image

This recipe came about the night I realized I forgot to buy chicken for the enchilada recipe on the back of the enchilada sauce can. Luckily, I had some shrimp in the freezer.

Provided by J Scholfield

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 6

Number Of Ingredients 7

1 pound cooked shrimp - peeled, deveined and chopped
1 (4 ounce) package cream cheese, softened
2 cloves garlic, minced
2 teaspoons chopped fresh cilantro
2 teaspoons lime juice
1 (10 ounce) can green chile enchilada sauce
6 (8 inch) flour tortillas

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir shrimp, cream cheese, garlic, cilantro, and lime juice in a skillet over medium heat until cream cheese is smooth and shrimp are heated through, 5 to 7 minutes.
  • Divide shrimp mixture evenly onto each tortilla. Roll tortilla tightly around the filling to form an enchilada. Arrange enchiladas seam sides down in baking dish.
  • Pour enchilada sauce over tortillas.
  • Bake in preheated oven until bubbly, about 20 minutes.

Nutrition Facts : Calories 325.1 calories, Carbohydrate 30.6 g, Cholesterol 168.3 mg, Fat 12 g, Fiber 1.7 g, Protein 22.4 g, SaturatedFat 5.2 g, Sodium 715.4 mg, Sugar 0.9 g

SEAFOOD ENCHILADAS



Seafood Enchiladas image

These crab and shrimp stuffed enchiladas taste like the ones served at a popular Mexican restaurant in my area. My husband just loves them. After sprinkling the cheese over the enchiladas before baking, you can also garnish with tomatoes, cilantro, olive slices, or whatever other garnish you enjoy.

Provided by Cathy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 6

Number Of Ingredients 11

1 onion, chopped
1 tablespoon butter
½ pound fresh crabmeat
¼ pound shrimp - peeled, deveined and coarsely chopped
8 ounces Colby cheese
6 (10 inch) flour tortillas
1 cup half-and-half cream
½ cup sour cream
¼ cup butter, melted
1 ½ teaspoons dried parsley
½ teaspoon garlic salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.
  • In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 606.8 calories, Carbohydrate 42.6 g, Cholesterol 135.8 mg, Fat 36.5 g, Fiber 2.6 g, Protein 26.8 g, SaturatedFat 20.6 g, Sodium 1078 mg, Sugar 2.5 g

CANCUN SEAFOOD ENCHILADAS RECIPE - (4.3/5)



Cancun Seafood Enchiladas Recipe - (4.3/5) image

Provided by KennyB07

Number Of Ingredients 15

FOR THE SAUCE:
6 tablespoons butter
1/2 cup flour
1/2 teaspoon white pepper
2 tablespoons juice from shrimp can
3 1/2 cups 2% milk
FOR THE ENCHILADAS:
2 packages (8 ounce each) imitation crabmeat, flake style, lightly chopped
1 (4 ounce) can baby shrimp
or 8 oz imitation crabmeat
8 oz scallops & shrimp, diced and sauteed
1 cup white wine or cooking sherry
8 ounces Monterey jack cheese, shredded, divided use
10 (6 inch) flour tortillas (Old Mission Restaurant style)
paprika

Steps:

  • FOR THE SAUCE: Melt butter in a 2 quart saucepan over medium heat. Add flour. Cook and stir for 5 minutes (should have a nutty aroma). Add 1/2 tsp white pepper. Stir in 2 tbsp juice from shrimp 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. WHEN READY TO ASSEMBLE THE 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. Warm remaining sauce. 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. Place flap side down onto a individual oven-proof plates that have been pre-heated or in a lightly oiled baking dish. Ladle warm sauce over the enchiladas. 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). Sprinkle with paprika.

CHI CHI'S SEAFOOD ENCHILADAS



CHI CHI'S SEAFOOD ENCHILADAS image

Categories     Shellfish     Casserole/Gratin

Yield 5 people

Number Of Ingredients 11

6 Tbs butter
1/2 C flour
1/2 tsp white pepper
2 Tbs lobster base
3 1/2 C 2% milk
1 C white wine or cooking sherry
8 oz monterey jack cheese, shredded
1 4-oz can baby shrimp
2 8-oz packages imitation crabmeat, flake style
10 6-inch flour tortillas
Paprika

Steps:

  • FOR THE SAUCE: Melt butter in a 2 quart saucepan over medium heat. Add flour. Cook and stir for 5 minutes(should have a nutty aroma). Add 1/2 tsp white pepper. Stir in 2 tbsps lobster base and cook for an additional minute. Add milk & wine. Add 2 oz. of the cheese. Continue to cook until thickened. FOR THE CRAB MIX: Lightly chop the flaked imitation crab. Combine with shrimp in a medium size bowl. Add 1.5 cups of cold sauce. Mix well. FOR THE ENCHILADAS: Lay out the tortillas on a flat surface. Place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla. Place flap of the tortilla over the crab mix and roll. Place flap side down onto a plate or in your baking dish. Ladle warm sauce over the enchiladas. Top with remaining monterey jack cheese. Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven. Watch and do not allow to burn (brown spots). Sprinkle with paprika.

AMAZINGLY SIMPLE SEAFOOD ENCHILADAS (CANCUN)



Amazingly Simple Seafood Enchiladas (Cancun) image

I put this together one night that I needed a quick meal. I had all the ingredients on hand--and it's super tasty! This has become a staple in our weekly supper routine. Super fast, easy, cheap, and even fairly light.....

Provided by hippychick7226

Categories     < 60 Mins

Time 40m

Yield 6 enchiladas, 6 serving(s)

Number Of Ingredients 5

3 cups imitation crabmeat
1 (12 ounce) jar parmesan and mozzarella pasta sauce (Ragu, or any white sauce ie. alfredo would work, also)
1 cup mexican cheese (we prefer Crystal Farms)
6 flour tortillas
salt and pepper

Steps:

  • Mix the chopped imitation crabmeat with 1/2 jar of parmesan mozzarella sauce.
  • Spray a baking dish with Non-stick spray.
  • Fill each tortilla with crabmeat/white sauce mixture, wrap like a taco and place in baking dish.
  • Pour over the remaining parmesan/mozzarella sauce.
  • Sprinkle with cheese.
  • Sprinkle with salt and pepper.
  • Bake in a 350°F oven for 30-45 minutes.
  • Enjoy!

Nutrition Facts : Calories 291.4, Fat 10.4, SaturatedFat 5, Cholesterol 45.8, Sodium 1393.9, Carbohydrate 28, Fiber 0.9, Sugar 1.6, Protein 20.8

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