How To Make Shrimp and Crab Enchiladas
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Serves:
Ingredients
- 12 large shrimp, peeled and deveined
- 1 cup lump crab meat
- 8 flour tortillas
- 1 cup shredded cheese (such as Monterrey Jack or Cheddar)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 jalapeno, seeded and minced
- 1 can diced tomatoes with green chilies
- 1 cup enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
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Preheat the oven to 350°F (175°C). Grease a baking dish.
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In a large skillet, heat olive oil over medium heat. Add onion, garlic, and jalapeno. Cook until onion is translucent and fragrant, about 2-3 minutes.
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Add diced tomatoes with green chilies, enchilada sauce, cumin, chili powder, salt, and pepper to the skillet. Stir well and let it simmer for 5 minutes.
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In a separate skillet, cook the shrimp until pink and opaque. Remove from heat and chop into smaller pieces.
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In a bowl, combine the chopped shrimp, lump crab meat, and 1/2 cup of the sauce mixture.
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Spoon the shrimp and crab mixture onto each flour tortilla. Roll tightly and place seam side down in the greased baking dish.
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Pour the remaining sauce over the enchiladas. Sprinkle with shredded cheese.
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Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
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Garnish with fresh cilantro before serving.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 6g
- Cholesterol : 186mg
- Sodium : 1513mg
- Total Carbohydrates : 49g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 24g
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