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seafood enchiladas

Meave avatar
Recipe by
Amy H.
@Meave
Detroit, MI

Fun Fact: May 5th is National Enchilada Day!!!

yield 5 -10
prep time 30 Min
cook time 15 Min
method Bake

Ingredients For seafood enchiladas

  • THE SAUCE
  • 6 Tbsp
    butter
  • 1/2 c
    flour
  • 1/2 tsp
    white pepper
  • 4 c
    whole milk
  • 2 Tbsp
    lobster base
  • 8 oz
    shredded monterey jack cheese
  • THE ENCHILADAS
  • 1 lb
    lump crab meat or imitation crab meat
  • 1 pkg
    (6 oz.) salad shrimp
  • 10 md
    four tortillas
  • paprika (optional)

How To Make seafood enchiladas

  • 1
    Melt butter in a 2 quart saucepan over medium heat. Add flour. Cook and stir for 5 minutes (should have a nutty aroma, but not burned).
  • 2
    Add 1/2 tsp white pepper. Stir in 2 tbsp lobster base and cook for an additional minute. Add milk. Add 2 oz. of the cheese. Continue to cook until thickened. Remove from heat and place sauce in refrigerator to cool.
  • 3
    When ready to assemble enchiladas, Preheat oven to 425 degrees F. Combine crab with shrimp in a medium size bowl. Add 1 1/2 cups of cold sauce. Mix well; set aside.
  • 4
    Lay out the tortillas on a flat surface. Place 2 to 3 heaping tablespoons of the crab mixture across the center of each tortilla. Place flap of the tortilla over the crab mix and roll.
  • 5
    Place flap side down onto a lightly greased baking dish cover while you heat up sauce.
  • 6
    Pour heated sauce over the enchiladas.
  • 7
    Top with remaining Monterey jack cheese. Put into a preheated oven for 12-14 minutes. Watch closely and do not allow to burn (brown spots).
  • 8
    Sprinkle each enchilada with a bit of paprika if desired.
  • 9
    Plate and serve.
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