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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
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:
Read more: Pork Enchilada Casserole Recipe
Nutrition value:
Keywords:
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.
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