Seafood Enchiladas


These crab and shrimp stuffed enchiladas taste like the ones served at a popular Mexican restaurant in my area. My husband just loves them. After sprinkling the cheese over the enchiladas before baking, you can also garnish with tomatoes, cilantro, olive slices, or whatever other garnish you enjoy.

Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
6 servings


  • 1 onion, chopped

  • 1 tablespoon butter

  • ½ pound fresh crabmeat

  • ¼ pound shrimp - peeled, deveined and coarsely chopped

  • 8 ounces Colby cheese

  • 6 (10 inch) flour tortillas

  • 1 cup half-and-half cream

  • ½ cup sour cream

  • ¼ cup butter, melted

  • 1 ½ teaspoons dried parsley

  • ½ teaspoon garlic salt


  1. Preheat oven to 350 degrees F (175 degrees C).

  2. In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.

  3. In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.

  4. Bake in preheated oven for 30 minutes.

Nutrition Facts (per serving)

607 Calories
37g Fat
43g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 607
% Daily Value *
Total Fat 37g 47%
Saturated Fat 21g 103%
Cholesterol 136mg 45%
Sodium 1078mg 47%
Total Carbohydrate 43g 15%
Dietary Fiber 3g 9%
Total Sugars 3g
Protein 27g
Vitamin C 4mg 19%
Calcium 449mg 35%
Iron 4mg 19%
Potassium 435mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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