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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (435g) Recipe makes 5 servings The following items or measurements are not included below: 1 1/2 cups baby shrimp |
||
| Calories 840 | ||
| Calories from Fat 320 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 35.6g | 54% | |
| Saturated Fat 16.6g | 83% | |
| Monounsaturated Fat 12.4g | ||
| Polyunsaturated Fat 4.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 130mg | 43% | |
| Sodium 1976mg | 82% | |
| Potassium 1023mg | 29% | |
| Total Carbohydrate 84.9g | 28% | |
| Dietary Fiber 5.8g | 23% | |
| Sugars 5.5g | ||
| Protein 43.6g | 87% | |
Seafood Enchiladas
By: homegirl
Jun 1, 2005
I wanted to create a recipe so I could have these anytime I wanted , not just when we went out, We like them, hope you do to!
SERVES 5 -6
Ingredients
- 1 lb lump crabmeat or chopped imitation crabmeat
- 1 1/2 cups defrosted baby shrimp or
2 (4 ounce) cans baby shrimp
- 2 minced garlic cloves
- 2/3 cup sliced green onion
- 2/3 cup green enchilada sauce
- 1/3 cup loosely packed chopped cilantro
- 1 1/2-2 cups green enchilada sauce
- 1 cup sour cream
- 1 1/2 cups Mexican blend cheese or monterey jack cheese
- 1 (10 count) package flour tortillas
Directions
1
Combine first 6 ingredients, mix well.2
Place about 1/2-2/3 c filling on tortilla and roll up.3
Place seam side down in 9 by 13 pan.4
Combine 1-1/2-2 c sauce and 1 c sour cream in sauce pan on stove till warm and well blended.5
Spoon sauce over enchiladas, and sprinkle with cheese.6
Bake in 350° oven till cheese is melted and it looks bubbly, approx 20-30 minute.7
Garnish with sliced avocados.
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Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Seafood > Shellfish > Shrimp
- Main Ingredient > Seafood > Shellfish > Crab
- Cuisine > North American > Mexican
- Cuisine > South American
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Taste/Mood > Spicy
- Occasion > To Go... > Potluck
Featured Reviews for This Recipe
From: liljenn
On May 2, 2008
These were great! The only change I would make next time is to use a spicier enchilada sauce. Other than that, yum, and I loved the avocado on top. Great recipe!
From: Di Di #2
On Apr 29, 2008
Excellent! They were better than the ones I remember from El Toritos'. I took a clue from Barb Gertz and cut to 4 enchiladas but kept the orginal recipe for the sauce to cover. I took a chance on the recipe due to the high sodium content. Thanks.
From: KO from CT
On Sep 26, 2005
FANTASTIC! I put a little bit of cheese inside with the filling. Two thumbs up!
From: Barb Gertz
On Jun 25, 2005
We loved these enchiladas, every easy to make. I cut the recipe down to make 4 enchiladas for the 2 of us. I made them using 2 6-ounce cans of crab meat and 1 6-ounce can of baby shrimp, this worked very well and made 4 large enchiladas. I did make the whole recipe for the sauce, we loved it. We had to 2 enchiladas left over, which I am looking forward to have for lunch tomarrow. Thank you for posting the recipe which I will be making again soon for guest.
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