Creamy Seafood Enchiladas
These Enchiladas are flour tortillas filled with cheesy seafood goodness, topped and baked with a creamy sauce.
Recipe:
Ingredients:
Filling:
-2tbsp butter (I use Vegan Butter)
-1 Yellow Onion, Minced
-2 Garlic Cloves, Minced
-1/4 Cup Fresh Cilantro, Chopped
-1/2 tsp Cumin
-1 tsp Chili Powder
-1/4 tsp Black Powder
-1 lb Shrimp (Peeled, deveined, tail off)
-1/2 lb Imitation Crab
-1 Cup Monterey Jack Cheese
-8lg (8in) flour tortillas
Creamy Sauce
-4 tbsp Butter (I use Vegan Butter)
-2 tbsp flour
-1 Cup Milk (I use Almond Milk)
-1/2 Cup Sour Cream (I used Vegan Sour Cream)
-1/4 tsp White Pepper
-1 tsp Jalapeno, Seeded & Minced
-1/4 tsp Cumin
-1 Cup Monterey Jack Cheese
Toppings:
-1/4 Cup Cilantro, Chopped
-1 Small Roma Tomato, Diced
-1/2 Cup Monterey Jack Cheese
Directions:
1. In large Skillet melt butter over medium heat
2. Add Onion and cook 3-5min
3. Add Garlic and sauté for 1min more
4. Mix in the Crab, Shrimp, and Seasonings
5. Cook until Shrimp Turns Pink
6. Divide Filling into the 8 tortillas, roll'em up and place in your 9x13 pan seam-side down.
7. Set Aside to make sauce and preheat oven to 400F
Creamy Sauce
1. Melt Butter in saucepan over medium heat
2. Stir/ Whisk in the flour, cook for 2min
3. Add milk, sour cream, jalepeno, and seasoning. stir until sauce begins to thicken
4. Remove from heat and stir in the cheese until melted
Altogether Now:
1. Pour creamy sauce over your rolled enchiladas, Sprinkle with Cilantro and tomatoes.
2. Bake for 20min adding cheese on top the last 3min
3. You're done! Dig In!
Here's How I made the Cilantro Lime Rice:
Shrimp Enchiladas
Enchiladas are an easy and delicious weeknight meal that many families likely have in their everyday dinner rotation.
To keep your mealtime crew excited, why not shake things up with shrimp? Added to a filling of spicy poblano peppers, Adobo seasoning, Siete enchilada sauce and Heinen’s Mexican blend shredded cheese, this Mexican-inspired shellfish dish from @ChefBillyParisi is a fiesta of flavor!
Shrimp Enchiladas
Serves 8
Ingredients
2 Tbsp. olive oil
1 yellow onion, peeled and thinly sliced
1 red bell pepper, seeded and thinly sliced
1 poblano pepper, seeded and thinly sliced
2 garlic cloves, finely minced
1 lb. Heinen's peeled and cooked shrimp
2 tsp. Heinen’s adobo seasoning
1 1/3 cup Siete green enchilada sauce
8 8-inch flour tortillas
1 cup Siete red enchilada sauce
1 ½ cups Heinen’s Mexican blend shredded cheese
Sour cream, jalapeños and cilantro, for optional garnish
Instructions
1. Preheat the oven to 350°F.
2. Add the oil to a large frying pan over high heat and cook the onions and peppers for 4-6 minutes or until lightly browned and tender.
3. Stir in the garlic and cook for about 1 minute.
4. Add the shrimp and adobo seasoning and mix just until combined.
5. Pour in 1 cup of the green enchilada sauce and stir until combined. Set aside.
6. Add some of the shrimp and peppers mixture into the center of a tortilla shell and roll it up right from back to front. Repeat with the remaining tortilla shells.
7.Place the rolled tortillas into a 13×9 casserole dish that’s been sprayed with nonstick spray.
8. Pour the 1 cup of red enchilada sauce all over, then pour on the remaining 1/3 cup of green enchilada sauce.
9. Evenly sprinkle the cheese overtop, then place the casserole dish into the 350°F oven for 30-35 minutes, or until the cheese is completely melted and slightly crispy.
10. Garnish with optional sour cream, sliced jalapeños and chopped cilantro.
Seafood Enchiladas - Cooked by Julie - Episode 161
To get this recipe, visit my website:
SHRIMP ENCHILADAS!
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Shrimp enchiladas recipe:
Cheese sauce part:
1/2 cup red pepper
2 tablespoon butter
1/2 cup sour cream
1 cup monterey jack cheese
1 tablespoon flour
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 cup milk
Shrimp mix:
1 pound shrimp
2 tablespoon butter
1/2 cup monterey jack cheese
1/2 cup onion
1/2 cup tomato
6 tortillas (9-inch)
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Shrimp enchiladas
Fox 11 Living With Amy
Seafood Enchiladas
Seafood Enchiladas
Ingredients
Seafood filling:
1 tbsp butter
1/2 onion, chopped
1 bell pepper, chopped
3 garlic cloves, minced
12 oz. bag of frozen medium size shrimped, cooked
2 (8 oz.) packages of imitation crab meat
1/2 tsp paprika
1/2 tsp chili powder
1/2 tsp cumin
salt and pepper to taste
Sauce:
3 tbsp butter
3 tbsp flour
1/2 cup white wine
3 cups milk
8 oz. block Monterey Jack cheese, shredded
2 chicken bouillon cubes
10 to 12 flour tortillas
Instructions
In a large skillet cook onions, peppers, and garlic in butter until tender. Add shrimp, crab, and seasonings. Remove mixture with a slotted spoon to drain off excess liquid, and place in a bowl.
In same skillet add additional butter and flour. Then pour in wine, milk, bouillon cubes, salt, and pepper, stirring constantly until smooth and creamy. Gradually add shredded cheese, Place about 1 cup of sauce in the bottom of a 9x13 baking dish. Take some of the seafood mixture and fill each tortilla, rolling and placing, seam side down in baking dish. Pour remaining sauce over top. Cover and bake in a 350 degree oven for 40 to 45 minutes.
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