Seafood Enchiladas. 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.
Combine sour cream and flour until smooth; gradually add to onion mixture. Cheesy Seafood Enchiladas 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. You can cook Seafood Enchiladas using 10 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Seafood Enchiladas
- You need 1 1/2 lbs of imitation crab meat.
- It's 2 cups of shredded Mexican cheese.
- It's 1 of large can enchilada sauce.
- It's of Large tortillas.
- It's 1 cup of sour cream.
- It's 2 tsp of butter.
- It's 1 of small diced onion.
- You need 1/2 tsp of cilantro.
- You need of Hot sauce.
- You need of Diced jalapeños.
Roll up and place seam side down over sauce. Best Seafood Enchiladas When you want a change from the usual beef and chicken enchiladas, try these tortillas stuffed with crab, shrimp and scallops. They're cheesy, creamy and absolutely delicious!—Mary Halpin, King George, Virginia Best Seafood Enchiladas Recipe photo by Taste of Home Measure thickness of fish. Add water to the skillet to just below the steamer insert.
Seafood Enchiladas instructions
- Preheat oven to 350.
- Melt butter in deep skillet.
- Add onion, crab and any salt and pepper. Saute till onions are clear.
- Add cilantro, sour cream and 1 cup cheese.
- Blend together and add any hot sauce.
- Split into 4 tortillas and wrap up.
- Place in baking dish, cover with enchilada sauce and rest of cheese.
- Bake for 25-30 minutes..
FOR THE ENCHILADAS: Lay out the tortillas on a flat surface. Place flap of the tortilla over the crab mix and roll. Place flap side down onto a plate or in your baking dish. Roll up tortillas; place seam sides down on sauce in dish. Roll tortilla tightly around the filling to form an enchilada.