Hot Eats and Cool Reads: Shrimp and Crab Seafood Enchiladas with Jalapeno Cream Sauce Recipe

Feb 8, 2014

Shrimp and Crab Seafood Enchiladas with Jalapeno Cream Sauce Recipe

These unique and delicious shrimp and crab enchiladas with a creamy sauce are perfect for dinner any night of the week! Pepper jack cheese, jalapeno and garlic add so much flavor to this copycat restaurant Mexican comfort food meal!


Enchiladas on a white plate with wooden background.


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Enchiladas in a white casserole dish with green onion garnish.


A couple weeks ago my sister, Shantel and I had a huge craving for some seafood enchiladas!

We have a local restaurant here in Saint Cloud, Minnesota called LaCasita and their seafood enchiladas are fantastic.

But who wants to spend money going out to eat, when you can make a full pan at home for the same price? Not us!

We went shopping for all the ingredients and got started in the kitchen.

This recipe is SO good and fairly easy to make! I love biting into the big chunks of shrimp and crab and the sauce is delicious!

It's not quite the same as the restaurant, but defintely a good substitution when you're planning meals at home.

I used imitation crab because let's be real, we're poor and on a budget. But real crab would be absolutely amazing and it's worth the splurge if you're able.


Keep scrolling for tips, additional enchilada recipes and more! 


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What are the ingredients in this recipe?


  • flour tortillas
  • shredded pepper jack cheese
  • green onions
  • olive oil
  • garlic
  • medium raw shrimp
  • crab meat (real or imitation)
  • dried parsley
  • salt
  • black pepper
  • butter
  • all purpose flour
  • milk
  • sour cream
  • jalapeno


Scroll down to the printable recipe card for measurements and instructions!


Recipe tips:

  • Cool completely, then refrigerate leftovers for 2-3 days in an airtight container. We prefer to reheat in the oven if we have time, otherwise the microwave.



Enchiladas on a white plate with blue border.


More enchilada recipes you might like:



You can add or substitute with these ingredients:


  • scallops
  • Anaheim pepper
  • Mexican cheese blend
  • cilantro
  • Monterey jack cheese 
  • black beans
  • corn
  • green chiles


Our favorite kitchen supplies used with this recipe:



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Enchiladas on a plate with shrimp.


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I hope you enjoy this recipe as much as we did!


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Shrimp and Crab Seafood Enchiladas with Jalapeno Cream Sauce
Yield 6 enchiladas
Author Hot Eats and Cool Reads
Prep time
15 Min
Cook time
30 Min
Total time
45 Min

Shrimp and Crab Seafood Enchiladas with Jalapeno Cream Sauce

Ingredients

  • 6 medium flour tortillas
  • 1/2 cup shredded pepper jack cheese
  • 2 green onions, finely sliced
  • Filling:
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 cups medium raw shrimp, tails removed
  • 8 ounces crab meat, chopped (real or imitation)
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded pepper jack cheese
  • Sauce:
  • 6 tablespoons butter
  • 3 tablespoons all purpose flour
  • 1 1/2 cups milk
  • 3/4 cup sour cream
  • 2 teaspoons jalapeno, finely chopped
  • 1 clove garlic, minced
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Heat a medium sized saute pan over medium high heat. Drizzle the olive oil into the pan and add garlic and shrimp.
  3. Saute for 2 minutes then add crab, parsley, salt and pepper.
  4. Saute for 3 more minutes and remove from heat. Stir in 1/2 cup of pepper jack cheese and set aside.
  5. In a medium size saucepan, melt the butter over medium heat. Once butter is melted, add the flour. Cook for one minute stirring constantly until mixture is combined.
  6. Add the milk, sour cream, jalapeno, garlic and salt. Whisk the mixture together and heat for 2-3 minutes until it starts to thicken. Remove from heat.
  7. Add 1/4 cup sauce to the bottom of a 9x13 baking dish and spread to cover the bottom.
  8. Place shrimp and crab mixture across each tortilla and roll up. Place seam side down in the baking dish. Repeat until finished.
  9. Pour remaining sauce over the top of the enchiladas, spread to cover if needed, then sprinkle 1/2 cup pepper jack cheese over the top.
  10. Bake for 15-20 minutes until sauce is bubbly and cheese is melted.
  11. Serve with green onions sprinkled on top.

Nutrition Facts

Calories

492.86

Fat

30.10

Sat. Fat

16.02

Carbs

26.85

Fiber

1.38

Net carbs

25.47

Sugar

4.35

Protein

28.28

Sodium

1159.12

Cholesterol

202.44

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 


You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.



enchilada on a plate with title text overlay on photo.


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Enchiladas in a white casserole with melted cheese on top.


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5 comments:

  1. These look delicious! I just had chicken enchiladas last night, but maybe I'll try your recipe next time :) Pinned!

    ReplyDelete
    Replies
    1. Thanks for pinning, Andi! I love chicken enchiladas! Yum!! :)

      Delete
  2. We love this and I put some old bay too in the seafood mixture ans dome in the sauce

    ReplyDelete
  3. Super yummy and easy to make. My daughter isn't a huge fan of Mexican food but she loves these.

    ReplyDelete

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