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Seafood Enchiladas

These quick and easy Seafood Enchiladas are perfect for busy weeknights, combining flavors that will impress your family and guests alike.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Enchiladas
  • 8-10 pieces corn tortillas Use fresh for best results.
  • 2 cups cooked seafood (shrimp, crab, or a mix) Any seafood of your choice works.
  • 1 cup shredded cheese Mexican blend cheese is recommended.
  • 1 cup sour cream Adds creaminess to the dish.
  • 1 cup diced bell peppers Any color bell pepper can be used.
  • 2 cloves garlic, minced
  • 1 teaspoon cumin For flavor enhancement.
  • to taste Salt and pepper Season according to preferences.
For the Sauce
  • 1 can enchilada sauce Choose red or green sauce based on preference.
  • 1 tablespoon lime juice Fresh lime juice is best.
  • to taste Chili powder For an extra kick.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix together your cooked seafood, half of the shredded cheese, sour cream, diced peppers, garlic, cumin, and a pinch of salt and pepper.
  3. Lightly warm the corn tortillas in a skillet for about 30 seconds on each side.
Assembly
  1. Take a spoonful of the seafood mixture and place it in the center of each tortilla. Roll them up gently and place seam-side down in a greased baking dish.
  2. In a separate bowl, mix your enchilada sauce with lime juice and a dash of chili powder. Pour this sauce over the rolled enchiladas, then top with the remaining shredded cheese.
Cooking
  1. Cover the baking dish with foil and bake for about 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  2. Let them rest for a few minutes before serving, and optionally add slices of avocado on top.

Notes

If you have any filling left over, mix it with pasta for a quick lunch the next day. Feel free to add black beans or corn to the filling for extra fiber and texture.