Description
A fresh and exciting take on traditional enchiladas featuring shrimp and crab wrapped in corn tortillas and topped with cheesy goodness.
Ingredients
Scale
- 8 corn tortillas
- 1 cup cooked shrimp, chopped
- 1 cup cooked crab meat
- 1 cup cream cheese, softened
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup sour cream
- 1 can diced green chilies
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup enchilada sauce
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the shrimp, crab meat, cream cheese, half of the shredded cheese, diced green chilies, garlic powder, cumin, salt, and pepper.
- Fill each corn tortilla with the seafood mixture, roll them up, and place seam-side down in a greased baking dish.
- Pour enchilada sauce over the rolled tortillas and top with the remaining shredded cheese.
- Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Remove from the oven and let cool slightly before serving. Garnish with fresh cilantro.
Notes
For a spicier version, add diced jalapeños or a pinch of cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: seafood, enchiladas, shrimp, crab, Mexican cuisine