Seafood Enchiladas
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6
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Calories
379 kcal
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Course
Main Course
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Cuisine
Mexican
Seafood Enchiladas
Description
Seafood Enchiladas bring together scallops and cooked shrimp in a cheesy filling with cream cheese and shredded Monterey Jack. The seafood is cooked with sautéed onion, garlic, cumin, salsa, lime juice, and chopped cilantro for a flavorful and creamy mixture. The filling is evenly distributed in warmed corn tortillas, which are rolled and placed seam-side down in a baking dish. After topping with extra cheese and sauce, the dish is baked until the cheese is melted and lightly browned. The result is a rich casserole with tender seafood and a balanced blend of tangy and creamy tastes. Garnishing with fresh cilantro or parsley adds a bright finish.
The use of corn tortillas keeps the enchiladas gluten-free, and the lime juice and cilantro introduce fresh acidity and herbaceous notes. The balance of cream cheese and Monterey Jack cheese creates a smooth, melted texture without overpowering the seafood flavors. Baking melds the ingredients and slightly crisps the top cheese layer.
These enchiladas can be served as a main course, accompanied by a simple salad or beans if desired. They fit well into a meal where seafood is the focus, providing a rich and comforting option with a southwestern twist.
To prevent corn tortillas from splitting when rolling, warming them covered with a damp paper towel in the microwave can help. Substitutions like parsley for cilantro or using cooked shrimp in place of raw shrimp are possible without changing the core character. Smaller bay scallops can be used whole without chopping.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 1 garlic minced, clove
- ½ cup salsa chunky
- ¼ cup cilantro chopped
- 2 tablespoon lime juice
- 1 teaspoon cumin
- ½ lb scallops quartered
- ½ lb Shrimp cooked salad
- 8 oz cream cheese cubed
- 1 cup Monterey jack cheese shredded
- 12 corn tortillas small
Instructions
- Preheat oven to 350°
- Lightly spray a 9x13 baking dish with cooking spray
- Heat oil in a large skillet over medium heat
- Add onion and garlic and cook about 5 minutes
- Add scallops and saute for about 5 minutes or until cooked through.
- Add salsa, cilantro, lime juice, and cumin
- Add cream cheese cubes and half of the Monterrey Jack, stirring until cheese is melted
- Remove from heat and stir in shrimp
- Divide the filling evenly between the tortillas, rolling them and placing seam side down in the prepared baking dish.
- Top with any leftover sauce, then the remainder of the cheese
- Bake 15-20 minutes or until lightly browned
- Garnish with cilantro or parsley
Notes
- Warm corn tortillas covered with a damp paper towel to prevent splitting when rolling.
- Cilantro can be substituted with parsley or omitted based on preference.
- Cooked shrimp are used here, but raw shrimp can be substituted and sautéed with the scallops.
- Small bay scallops can replace standard scallops without chopping.
- Corn tortillas keep this dish gluten-free; flour tortillas may be used instead if gluten is not a concern.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 379kcal | 19% |
| Carbohydrates | 30g | 10% |
| Protein | 23g | 46% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 163mg | 54% |
| Sodium | 842mg | 35% |
| Potassium | 366mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 801IU | 16% |
| Vitamin C | 5mg | 6% |
| Calcium | 291mg | 29% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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