SHRIMP AND CRAB ENCHILADAS
Enchiladas made with shrimp, crab and Jack cheese. This is a great dish with a Southwestern flair.
Provided by CHRISTYJ
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas to form enchiladas. Arrange side by side in a 9x13 inch baking pan.
- Pour green enchilada sauce over all of the enchiladas; the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas.
- Cover, and bake for 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes. Top enchiladas with sour cream and green onions to serve.
Nutrition Facts : Calories 570.8 calories, Carbohydrate 65 g, Cholesterol 120.1 mg, Fat 22.3 g, Fiber 4.9 g, Protein 26.8 g, SaturatedFat 10.1 g, Sodium 995.8 mg, Sugar 2.8 g
CHI CHI'S SEAFOOD ENCHILADAS
I spent 16+ years at Chi Chi's. This is the recipe you want. In the restaurant these are cooked right on the plate. (Remember... The plates are hot and then you touched them anyway. lol) You could cook them all together in a baking dish. Cook time and temperature may need to be adjusted if not cooking with a convection oven. Enjoy with your favorite spanich rice, refried beans and sweet corn cake.
Provided by KingJackQueen
Categories Lobster
Time 52m
Yield 10 enchiladas, 5 serving(s)
Number Of Ingredients 11
Steps:
- FOR THE SAUCE: Melt butter in a 2 quart saucepan over medium heat.
- Add flour.
- Cook and stir for 5 minutes(should have a nutty aroma).
- Add 1/2 tsp white pepper.
- Stir in 2 tbsps lobster base and cook for an additional minute.
- Add milk & wine.
- Add 2 oz. of the cheese.
- Continue to cook until thickened.
- FOR THE CRAB MIX: Lightly chop the flaked imitation crab.
- Combine with shrimp in a medium size bowl.
- Add 1.5 cups of cold sauce.
- Mix well.
- FOR THE ENCHILADAS: Lay out the tortillas on a flat surface.
- Place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla.
- Place flap of the tortilla over the crab mix and roll.
- Place flap side down onto a plate or in your baking dish.
- Ladle warm sauce over the enchiladas.
- Top with remaining monterey jack cheese.
- Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.
- Watch and do not allow to burn (brown spots).
- Sprinkle with paprika.
SEAFOOD ENCHILADAS
I received this recipe from an old friend for the family many years ago, and my family still loves it today. The crab makes it a wonderful change of pace from other weeknight fare.-Donna Roberts, Shumway, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, cook onion in butter over medium heat until tender. Add garlic; cook 1 minute longer. Combine sour cream and flour until smooth; gradually add to onion mixture. Stir in the broth, chilies, coriander and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Remove from the heat; stir in 1/2 cup cheese. , Place crab in a small bowl; stir in 1/2 cup sauce. Spoon equal amounts on tortillas; roll up tightly. Place seam side down in an 11x7-in. baking dish coated with cooking spray. Top with remaining sauce. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes. Top with tomato, green onions and olives.
Nutrition Facts : Calories 243 calories, Fat 11g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 662mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein. Diabetic Exchanges
CRAB ENCHILADAS (REAL OR IMITATION)
After searching several other recipes and trying some, this is my version. You can use part shrimp in this with equal success.
Provided by CJAY8248
Categories Mexican
Time 30m
Yield 8 enchiladas, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a mixing bowl stir together soup, onion, nutmeg and white pepper.
- In another bowl, place half of the soup mixture, crab, and 1 cup of the cheese, set aside.
- Wrap the tortillas in paper towels and microwave for 30-60 seconds (until soft and slightly warm). Use fresh tortillas for best results.
- Place 1/3 cup of the mixture on each tortilla and roll up.
- Place seam side down in a greased 11 x 7 ich baking dish.
- Stir milk into the reserved soup mixture, pour over the enchiladas.
- Sprinkle with remaining cheese.
- Bake, uncovered, at 350* for 20 minutes or until cheese is melted and sauce is slightly bubbly.
- Let stand for 10 minutes.
Nutrition Facts : Calories 448.8, Fat 23.2, SaturatedFat 12.3, Cholesterol 91.6, Sodium 982, Carbohydrate 32, Fiber 3.4, Sugar 1.9, Protein 28.6
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