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Seafood Enchiladas Casserole Recipe
Ingredients:
- 1 lb shrimp, peeled and deveined
- 1 cup crab meat
- 8 oz cream cheese, softened
- 1 cup shredded cheese
- 8 count flour tortillas
- 1 cup enchilada sauce
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine shrimp, crab meat, cream cheese, shredded cheese, garlic powder, onion powder, cumin, salt, and black pepper.
- Heat olive oil in a pan over medium heat. Add the seafood mixture and cook for 5-7 minutes until shrimp is cooked through.
- Fill each tortilla with the seafood mixture and roll them up. Place them seam-side down in a baking dish.
- Pour enchilada sauce over the tortillas and sprinkle with additional shredded cheese.
- Bake in the preheated oven for 20-25 minutes until bubbly and golden.
- Serve hot and enjoy!
What You Will Need for This Dish
Read more: Shrimp Enchilada Casserole Recipe
What you will need to make seafood enchiladas casserole
- Shrimp: Adds a sweet, briny flavor and firm texture, making each bite of the casserole delightful and satisfying.
- Crab meat: Provides a delicate, slightly sweet taste that complements the shrimp, enhancing the overall seafood experience.
- Cream cheese: Creates a creamy, rich filling that binds the seafood together, adding a smooth texture.
- Shredded cheese: Melts beautifully, adding gooeyness and a savory flavor that ties the dish together.
- Flour tortillas: Serve as the base, holding the filling and providing a soft, chewy texture.
- Enchilada sauce: Adds a tangy, slightly spicy flavor that enhances the seafood and cheese, making the dish more flavorful.
- Olive oil: Used for cooking the seafood mixture, adding a subtle richness and preventing sticking.
- Garlic powder: Infuses the filling with a mild, aromatic garlic flavor, enhancing the overall taste.
- Onion powder: Adds a sweet, savory depth to the filling, balancing the flavors.
- Cumin: Provides a warm, earthy flavor that complements the seafood and spices in the dish.
Essential Tools and Instruments
What tools/instruments will be needed to make Seafood Enchiladas Casserole Recipe
- Mixing bowl: Essential for combining shrimp, crab meat, cream cheese, and spices into a cohesive filling.
- Pan: Needed to cook the seafood mixture until the shrimp is fully cooked.
- Baking dish: Holds the rolled tortillas and enchilada sauce, ensuring even baking.
- Oven: Bakes the casserole to a bubbly, golden perfection.
- Spatula: Useful for stirring the seafood mixture and spreading it evenly in the tortillas.
Seafood Enchiladas Casserole Recipe
A delightful seafood twist on the classic enchilada casserole.
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Ingredients:
Main Ingredients
- 1 lb Shrimp, peeled and deveined
- 1 cup Crab meat
- 8 oz Cream cheese, softened
- 1 cup Shredded cheese
- 8 count Flour tortillas
- 1 cup Enchilada sauce
- 1 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Cumin
- 1 tsp Salt
- 1 tsp Black pepper
Instructions:
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine shrimp, crab meat, cream cheese, shredded cheese, garlic powder, onion powder, cumin, salt, and black pepper.
- Heat olive oil in a pan over medium heat. Add the seafood mixture and cook for 5-7 minutes until shrimp is cooked through.
- Fill each tortilla with the seafood mixture and roll them up. Place them seam-side down in a baking dish.
- Pour enchilada sauce over the tortillas and sprinkle with additional shredded cheese.
- Bake in the preheated oven for 20-25 minutes until bubbly and golden.
- Serve hot and enjoy!
Notes:
Feel free to add your favorite seafood or adjust the spices to your liking.
Read more: Sauerkraut Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 25gProtein: 20gFat: 18gSaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg
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Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the seafood mixture as directed.
- Fill and roll tortillas with the mixture.
- Place rolled tortillas in a baking dish.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready, pour enchilada sauce over tortillas.
- Bake as directed.
Freezing Instructions
- Follow steps to prepare and roll tortillas.
- Place rolled tortillas in a freezer-safe dish.
- Cover with plastic wrap, then foil.
- Freeze for up to 3 months.
- Thaw in the fridge overnight before baking.
- Pour enchilada sauce over thawed tortillas.
- Bake as directed.
Using cream cheese in seafood enchiladas adds a rich, creamy texture that balances the flavors of shrimp and crab meat, making the dish extra indulgent.
Frequently Asked Questions
FAQ:
Can I use corn tortillas instead of flour tortillas?
Yes, corn tortillas work well too. Just make sure to warm them up first to prevent cracking.
Can I make this dish ahead of time?
Absolutely. Assemble the enchiladas, cover, and refrigerate. Bake when ready to serve.
What other seafood can I use?
You can add scallops or white fish like cod or tilapia.
Can I freeze leftovers?
Yes, wrap portions tightly in foil or plastic wrap, then freeze. Reheat in the oven.
How spicy is this dish?
It's mild, but you can add jalapeños or hot sauce for extra heat.
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