This is such a delicious recipe to make. You don't have to follow the seafood option in this recipe but you
can certainly use any type of seafood that is available at hand.
Creamy Seafood Enchiladas - Easy Mexican Recipe For Mexican Main Course
- 10 ounces shrimps (peeled & deveined)
- 6 ounces can crabmeat (flaked, drained & cartilage removed)
- 8 ounces cream cheese (softened)
- 1/2 cup Monterey Jack Cheese (shredded)
- 2 tbsp dry white wine
- 1 green chile pepper (diced)
- 1/4 cup cooking oil
- 12 corn tortillas
- 1/2 cup green onions (sliced)
- 2 tbsp butter
- 3 tbsp all-purpose flour
- 1/4 tsp kosher salt
- 1/4 tsp pepper
- 2 cups milk
- 1 cup Monterey Jack Chees (shredded)
- Garnish: sliced green onions and paprika powder
We hope you enjoy our Mexican Creamy Seafood Enchiladas free seafood and other mexican food recipes.
How to make Creamy Seafood Enchiladas:
- In a saucepan, cook the shrimp till opaque (3 mins)
- Drain and chopped fine
- Using an electric mixer, combine the cream cheese, 1/2 cup Monterey Jack cheese and wine
- Beat till smooth
- Stir in crab, shrimp and peppers
- Using a heavy skillet, heat the cooking oil
- Dip tortillas one at a time in hot oil (10 secs) - add more oil if needed
- Tortillas should come out limp
- Drain on paper towels
- Spoon about 1/4 filling into each toritlla, roll up and place, seam side down into a baking dish
- How to make creamy sauce: In a saucepan, cook 1/2 green onion in butter till tender (but not brown)
- Stir in flour, salt and pepper
- Add milk at once
- Cook and stir till mixture is thickened and bubbly
- Pour sauce over tortillas
- Bake, covered in moderate oven for 15 to 20 mins or till heated through
- Uncover, sprinkle with 1 cup Monterey Jack Cheese
- Bake for 5 mins or till cheese melts
- Garnish with green onion and dash of paprika powder
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