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Seafood Enchiladas recipe (Seafood)

Yield: 6 servings

1   onion, chopped
1 tablespoon butter
½ lb fresh crabmeat
¼ lb shrimp - peeled, deveined and coarsely chopped
8 oz Colby cheese
6   flour tortillas
1 cup half-and-half cream
½ cups sour cream
¼ cups butter, melted
teaspoons dried parsley
½ teaspoons garlic salt

Posted by Margo on Jan 29, 2008


Preheat oven to 350 degrees F (175 degrees C).

In a large skillet, saute onions in 1 tablespoon butter until transparent. 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. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.

In a saucepan over medium-low heat, combine half-and-half, sour cream, ¼ cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.

Bake in preheated oven for 30 minutes.

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I added 2 cloves of garlic to the onion, and 1/2 cup sour cream into the seafood. The sauce needed it got 1/2 tsp cumin and 1/4 tsp coriander. And before sticking it in the oven, I garnished it with a handful of sliced black olives. Very happy with this one.
Written by Caroline on Jan 30, 2008
Thanks, Caroline.
Your variant of Seafood Enchiladas is delicious
Written by RiVD on Nov 27, 2008
Very good...I did add some garlic and red pepper and a few other seasonings to give it more flavor. Also added some sour cream. Thank you
Written by Art99 on May 8, 2010

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