Rating: 4.28 stars
18 Ratings
  • 5 star values: 13
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 4
  • 1 star values: 0

Creamy enchiladas with just a bit of zip! Use your food processor to make this in a snap. Serve on plate decorated with a dollop of guacamole and a dollop of sour cream.

Recipe Summary test

prep:
1 hr
cook:
50 mins
total:
1 hr 50 mins
Servings:
12
Yield:
12 enchiladas
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt 1/4 cup butter in a large saucepan over medium heat. Cook and stir red bell pepper, green bell pepper, onion, jalapeno pepper, Anaheim pepper, garlic, and oregano in the melted butter until peppers are tender, about 5 minutes. Season with salt, white pepper, and cayenne pepper.

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  • Pour half-and-half into pepper mixture and bring to a boil, scraping any brown bits from the bottom of the pan. Reduce heat to medium-low; simmer until slightly thickened, about 3 minutes.

  • Slowly stir 1 cup Monterey Jack cheese into the cream sauce until melted, about 5 minutes; remove from heat.

  • Stir sour cream into the sauce.

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

  • Melt 1/4 cup butter in a large skillet over medium-high heat. Cook and stir shrimp, scallops, and 1/2 cup green onion in melted butter until shrimp begin to turn pink, about 2 minutes.

  • Stir 1 chopped tomato and half the cream sauce into shrimp mixture.

  • Spoon about 1/3 cup shrimp mixture onto each tortilla. Roll tortilla tightly around the filling to form an enchilada. Arrange enchiladas seam sides down in 9x16-inch baking dish.

  • Pour remaining sauce and any remaining shrimp mixture and over enchiladas.

  • Cover baking pan with aluminum foil.

  • Bake in the preheated oven until bubbly, about 30 minutes. Remove foil and sprinkle enchiladas with 2 cups Monterey Jack cheese.

  • Return baking dish to oven; bake until cheese is melted, about 5 minutes.

  • Scatter 1/2 cup green onion and remaining chopped tomato over enchiladas to serve.

Nutrition Facts

502 calories; protein 24.8g; carbohydrates 36.1g; fat 28.8g; cholesterol 134mg; sodium 818.1mg. Full Nutrition
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Reviews (19)

Most helpful positive review

Rating: 5 stars
05/06/2012
Wow this was one tasty and impressive dish! The cheese sauce is to die for! I made the recipe as published with plenty of salt and white pepper to taste and did add some crab meat to the filling. I added about 10 minutes baking time on. Make sure you use a large baking dish for this my 9 x 13 only held 8 enchiladas so I ended up using two and having to eye the sauce. Oh and make sure you butter or Pam the dish mine stuck a bit. Overall it's a lot of prep and a time consuming recipe but the result is soooooo worth it! Thanks for sharing your recipe bajathecat! Read More
(9)

Most helpful critical review

Rating: 2 stars
07/24/2012
I don't think there is anything really wrong with the recipe but we didn't care for it too much. Even though I added more seasoning and garlic to the sauce it was pretty bland. It needed more cheese and a more flavorful cheese at that. I did add some parmesan but it needed much more. The tortillas got soggy which I was afraid of happening. Probably would do better not to cover them with foil while baking. The seafood and sauce would have been much better over pasta or even a seafood lasagna. I used shrimp and lump crab meat. We managed to eat this two nights in a row so it wouldn't go to waste but I will not be making this again. Read More
(3)
18 Ratings
  • 5 star values: 13
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
05/06/2012
Wow this was one tasty and impressive dish! The cheese sauce is to die for! I made the recipe as published with plenty of salt and white pepper to taste and did add some crab meat to the filling. I added about 10 minutes baking time on. Make sure you use a large baking dish for this my 9 x 13 only held 8 enchiladas so I ended up using two and having to eye the sauce. Oh and make sure you butter or Pam the dish mine stuck a bit. Overall it's a lot of prep and a time consuming recipe but the result is soooooo worth it! Thanks for sharing your recipe bajathecat! Read More
(9)
Rating: 5 stars
06/02/2012
These were very good! In spite of the Anaheim and the jalapeno, there was very little heat in this recipe, and I was thankful for that, because I didn't want to lose the delicate flavor of the seafood! I used shrimp and crab meat, following the recipe exactly until the last garnish of tomato and green onion, because I was serving a salsa along with the enchiladas. Beautiful cheese sauce, but very rich! I used a 13 x 9 pan, and the recipe made 10 enchiladas for me. I took Saveur's advice and sprayed the pan with cooking spray before baking. This dish is company worthy! Thanks! Read More
(8)
Rating: 5 stars
06/19/2012
I knew this recipe was a winner when I first saw it published. I used all shrimp used the whole bell peppers so I had lots more pepper mixture. I did use a 10X15 casserole dish. My cheese mixture seemed a bit soupy and that may have been due to my extra peppers but it thickened up just perfect in cooking. I forgot about the foil but it didn't burn and so I really didn't need it. Topped with the extra tomatoes green onions and cilantro. Great dish for using up garden peppers everyone loved it. Not even as rich as I thought it would be but then again I had lots of veggies in this. Certainly will make this enchilada casserole again you can use just about any seafood and not go wrong...and don't be shy on the vegetables just use a large baking dish. Read More
(5)
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Rating: 2 stars
07/24/2012
I don't think there is anything really wrong with the recipe but we didn't care for it too much. Even though I added more seasoning and garlic to the sauce it was pretty bland. It needed more cheese and a more flavorful cheese at that. I did add some parmesan but it needed much more. The tortillas got soggy which I was afraid of happening. Probably would do better not to cover them with foil while baking. The seafood and sauce would have been much better over pasta or even a seafood lasagna. I used shrimp and lump crab meat. We managed to eat this two nights in a row so it wouldn't go to waste but I will not be making this again. Read More
(3)
Rating: 5 stars
04/25/2012
It was really good. I didn't use the sour cream and it was still good. My daughter who is very picky said she loved it. So thats all I need to rate it a 5 Read More
(2)
Rating: 5 stars
08/14/2012
WOW this was DELICIOUS! I used a bit more of the red and green peppers than called for and heavy cream in place of the 1/2&1/2 b/c I had some to use up and I have better luck w/ it in cream sauces. Also I didn't have an Anaheim pepper so I had to omit that but I did use the jalapeno (seeded) and the cayenne. Oh I only had regular oregano so I went w/ it and a mix of shrimp scallops and crab...great combo! I would make this again for sure YUM! Thanks for sharing.:) Read More
(2)
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Rating: 5 stars
07/27/2012
The sauce alone is to die for. Naturally I can't just leave a recipe alone. Besides I didn't have everything it called for. I skipped all the peppers (hubby has heartburn issues with them) and used fresh cilantro instead of oregano. I also used small pre-cooked shrimp and 2 packages of lobster claw meat---scallops would've made it even better but they're rather spendy. The only thing I did different to the sauce was add some Adobo and I think it made it even better. There's a Mexican restaurant nearby that serves enchiladas almost identical to these and I always order them. Thanks to BAJATHECAT I can make my own now! Read More
(2)
Rating: 2 stars
04/24/2021
No substitutions. I made it just as written only I added more jalapeño since my husband likes spicy. They were very bland even with all the ingredients. Won’t make again. Read More
Rating: 5 stars
02/28/2017
We made changes because my hubby is sensitive to fishy food. We used shrimp real crab & fake lobster (flake style). I thought this dish was amazing! The sauce was a bit runny so I recommend simmering until it thickens up nicely. This makes it easier for you to roll into enchiladas. That "White Pepper" is HOT so use sparingly!! It was pretty spicy at first but the reheated leftovers were not. (The level of spice diminished in the fridge.) If I made this dish again I would cut up my shrimp into smaller pieces & I was thinking that I could even use this as a seafood dip & omit the flour tortillas! Mmmmm! Read More