Best Seafood Enchiladas Recipe
Seafood enchiladas are creamy, cheesy, full of shrimp, scallops, crab, and vegetables. Literally my favorite enchiladas recipe!
Ingredients
- 2 tablespoons extra-virgin olive oil (butter or a combination may be used)
- 8 ounces medium-size shrimp (peeled and deveined)
- 6 ounce can lump crab meat (drained)
- 8 ounces bay scallops
- 1 large sweet onion (diced)
- 6 ounces mushrooms (sliced)
- 1 cup zucchini (cut into ½" pieces)
- 4 ounces fresh baby spinach
- 12 ounces sour cream
- 1½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon cumin
- 8 (8-inch) low carb whole wheat flour tortillas (regular flour tortillas are fine too)
- 20 ounces green enchilada sauce
- 4 ounces queso fresco (crumbled)
- 12 ounces monterey jack cheese (grated)
Instructions
Prep
- Preheat oven to 350-degrees F. Grease a 13 x 9 inch casserole dish.
Enchilada Filling
- Preheat a 12" skillet over medium-high heat with oil (or butter). Add onion, zucchini, and mushrooms to the skillet. Saute until the onions are translucent and the vegetables are tender, about 8 to 10 minutes.
- Add spinach to the skillet and stir until wilted, about 3 minutes.
- Add shrimp, scallops, and crab meat to the skillet. Saute until the shrimp just start to turn pink, about 3 to 5 minutes.
- Stir in sour cream, 1 cup of the enchilada sauce, salt, pepper, and cumin.
Assembly
- For each tortilla, spread ½ cup of seafood mixture in the center then sprinkle 1 tablespoon of queso fresco, and 1 tablespoon jack cheese.
- Roll each tortilla, leaving the ends open. Place rolled tortillas seam side down into a prepared baking dish. Spread any remaining filling and enchilada sauce over the enchiladas, then sprinkle with the remaining jack cheese.
- Cover the enchiladas with aluminum foil and bake for 30 minutes. Remove foil and bake for 15 more minutes, or until heated through and bubbly.
Video
Kori's Tips
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- Substitutions: You can use any combination of crab meat, shrimp, and scallops as long as you keep the same volume called for in the recipe (24 ounces total). For example, use all shrimp, or just crab and shrimp! Use Keto-friendly tortillas or low-carb tortillas if watching your carbs. Shredded rotisserie chicken is a very excellent substitute as well as thinly sliced carne asada or ground beef.
- Top Tips: Be careful not to overcook your seafood. Only cook it until it's almost done. The crab, shrimp, and scallops will finish off in the oven as the casserole bakes.
- Serving Suggestions: I serve my enchiladas with rice or riced cauliflower. Top with sour cream, avocado, and cilantro - or other favorite toppings such as tomatoes, black olives, or diced onions.
Nutrition
Serving: 1enchiladaCalories: 388kcalCarbohydrates: 29gProtein: 20gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 92mgSodium: 1896mgPotassium: 504mgFiber: 17gSugar: 11gVitamin A: 2373IUVitamin C: 12mgCalcium: 227mgIron: 3mg
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