Seafood Enchiladas

Name: Seafood Enchiladas
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 servings
Cuisine: North America, Mexican
Ingredients: 1 tablespoon butter; 1 small onion, chopped; 1/2 pound uncooked shrimp (31-40 per pound), peeled, deveined and chopped; 1/2 pound red snapper fillet or other firm white fish, cut into 1-inch chunks; 1-1/2 cups salsa verde; 1 package (8 ounces) cream cheese, cubed; 1 can (4 ounces) chopped green chiles; 1/2 teaspoon salt; 2 cups shredded Monterey Jack cheese, divided; 12 corn tortillas (6 inches); Fresh cilantro leaves or jalapeno pepper slices

Total Time Prep: 30 min. Bake: 20 min.

Yield 6 servings

Contest Winner

Test Kitchen Approved

Quick-cooking seafood and mildly spicy chile peppers and salsa make these seafood enchiladas a flavor adventure. You can make them with chicken instead of fish too, as you wish.

Ingredients

1 tablespoon butter
1 small onion, chopped
1/2 pound uncooked shrimp (31-40 per pound), peeled, deveined and chopped
1/2 pound red snapper fillet or other firm white fish, cut into 1-inch chunks
1-1/2 cups salsa verde
1 package (8 ounces) cream cheese, cubed
1 can (4 ounces) chopped green chiles
1/2 teaspoon salt
2 cups shredded Monterey Jack cheese, divided
12 corn tortillas (6 inches)
Fresh cilantro leaves or jalapeno pepper slices

Directions

Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add shrimp and snapper; cook until shrimp turn pink, 5-7 minutes. Remove from pan.
In the same pan, cook and stir salsa, cream cheese, chiles and salt over medium heat just until cream cheese is melted. Stir in 1 cup shredded cheese; remove from heat.
Spread 1 cup cheese sauce into a greased 13x9-in. baking dish. Gently stir remaining cheese sauce into shrimp mixture. Place 1/3 cup shrimp mixture off center on each tortilla. Roll up and place in prepared dish, seam side down. Sprinkle with remaining cheese.
Cover and bake until heated through and cheese is melted, 20-25 minutes. Sprinkle with cilantro before serving.

Nutrition Facts

2 enchiladas: 481 calories, 29g fat (16g saturated fat), 136mg cholesterol, 1055mg sodium, 30g carbohydrate (5g sugars, 4g fiber), 28g protein.

Quick-cooking seafood and mildly spicy chile peppers and salsa make this dish a flavor adventure that my family loves. I’ve made it with chicken instead of fish too. Just saute until done. —Trisha Kruse, Eagle, Idaho

Recipe Creator

Community Cook