Creamy Seafood Enchiladas

This shop has been compensated by Collective Bias, Inc. and Constellation Brands. All opinions are mine alone. The following content is intended for readers who are 21 or older. #CervezaCelebration #CollectiveBias

Cinco de Mayo is coming up, and I couldn’t be more excited!! Growing up in California, Cinco de Mayo is almost a state holiday. Everyone gets together for parties with some of the best Mexican food around, and lots of ice cold Coronas and Modelos to cool down the spiciness of the salsa and Creamy Seafood Enchiladas…..

Not that we only celebrated once a year, that is just the only #CervezaCelebration that gets talked about. 😉

I may have grown up eating Mexican food, but I have never gotten used to the heat of spicy peppers! This gringa blanca likes her comida mild, muchos gracias!! So I learned how to tone down the heat, but not the flavor. These Creamy Seafood Enchiladas are the perfect example of delicious Mexican food that does not burn your mouth off…..

Unless you want it to. Don’t worry, I will give you some suggestions to kick up the heat if you so desire. 😉

When you head to your favorite grocery store to purchase all of your ingredients to create the celebration of a lifetime {or tonight’s dinner}, make sure you go down the cerveza/beer aisle and grab some Corona and Modelo to share with your friends…..

Let’s make some Creamy Seafood Enchiladas, then I will help you decide which Corona and Modela to choose. If you are impatient and need to know now, you can find more detailed information, on the Corona and Modelo brand websites. 🙂

Preheat oven to 400 degrees. Spray a 9 x 13 baking dish with cooking spray and set aside.

Melt the butter in a large skillet. Add the onions and cook until translucent, 3 to 5 minutes. Add the garlic and cook for one minute…..

Add the crab meat, shrimp, cumin, chili powder, and pepper, stir to combine. Cook just until the shrimp starts to turn pink…..

Stir in one cup of grated cheese and 1/4 cup of cilantro, remove from heat…..

Divide seafood mixture between the tortillas, placing it in the center of each one…..

About 2 ice cream scoops full.

Roll up each enchilada and place it seam side down in prepared baking dish, set aside…..

To make the creamy sauce: Melt the butter in a saucepan. Whisk in the flour and simmer for one to two minutes. Stir in the milk, sour cream, jalapeno, and pepper…..

When the sauce starts to thicken, add one cup of shredded cheese and stir until melted and smooth…..

Pour the creamy sauce over the enchiladas…..

Sprinkle with remaining cheese…..

and bake for 15 to 20 minutes, until sauce is bubbly and the cheese is melted. Remove from oven and garnish with crumbled queso fresco and remaining cilantro and serve…..

The seafood is the star of this dish. It has a relatively mild flavor, and I wanted a subtle sauce that would not dominate or overpower the seafood flavor. You can taste the jalapeno, but it won’t burn your mouth. The cumin and chili powder add a little something to the filling, but not enough to stand out and scream “I’m in here”!! LOL

Notes:

• If you like it spicy, use habanero or serrano pepper instead of the jalapeno. Substitute Pepper Jack for the Monterrey Jack cheese, and add cayenne pepper instead of chili powder. And of course pour on some chile sauce so your face will turn red and steam will come shooting out your ears.
• I did not add any salt to this dish because seafood and cheese are naturally salty and I don’t need any extra saltiness. Feel free to add salt if you so desire.

So, which cerveza should I choose? Let’s have a quick run down, shall we?

• Corona Extra  – “Saber Vivir” {“knowing how to live”} Enhance your carefree spirit in clever, creative, and unexpected ways. Pssst, don’t forget the lime wedges. 😉
• Corona Light – golden light pilsner-style lager that is full of flavor with only 99 calories, and pairs great with spicy and citrus-infused dishes.
• Modelo Especial – “brewed with a fighting spirit”.  A rich, full-flavored Pilsner-style Lager that delivers a crisp, refreshing taste characterized by an orange blossom honey aroma with a hint of herb and a clean finish.
• Modelo Negra – a medium-bodied lager with slow-roasted caramel malts, with rich flavor and remarkably smooth taste that is the perfect way to enhance the flavors of your favorite Mexican foods.

I made these Creamy Seafood Enchiladas for a school potluck 10 years ago, and they were gone in seconds! I baked them in a foil pan and cut them down the center to create more servings. Afterwards, everyone was asking me for the recipe…if I only had a food blog back them, LOL

For the ultimate celebration, check out these other awesome recipes: Simple Chicken Enchiladas Verde, Instant Pot Adobo Chicken, Instant Pot Pork Carnitas, Mexican Style Shredded Beef, Shredded Beef Chimichangas, Queso Blanco Dip, Refried Black Beans, Mexican Rice, and Shredded Beef Enchiladas.

What is your favorite Mexican recipe? I am always looking for new ideas.

Enjoy!!

Creamy Seafood Enchiladas

Print recipe

• Print with main photo
• Print text only

Serves	6
Prep time	30 minutes
Cook time	15 minutes
Total time	45 minutes
Meal type	Main Course

These Creamy Seafood Enchiladas are packed full of shrimp and crab in a creamy and delicious sauce that isn't too spicy or too bland!

Ingredients

• Seafood Filling
• 1 Tablespoon unsalted butter
• 1/2 cup finely diced onion
• 2 Large cloves fresh garlic (minced)
• 1 Pound large shrimp (peeled, deveined, and coarsely chopped)
• 6 Ounce can lump meat crab (drained)
• 1/2 teaspoon ground cumin
• 1 teaspoon chili powder (use cayenne if you want spicy)
• 1/4 teaspoon ground black pepper
• 2 1/2 Cups shredded Monterrey Jack cheese (divided)
• 1/2 cup chopped cilantro (divided)
• 6 Nine-inch flour tortillas
• Creamy Sauce
• 4 Tablespoons unsalted butter
• 2 Tablespoons all-purpose flour
• 1 cup whole milk (I used Unsweetened Cashewmilk)
• 1/2 cup sour cream or Greek yogurt
• 1/4 teaspoon ground white pepper
• 1+ teaspoon minced jalapeno pepper (with seeds removed unless you want more spice)
• queso fresco or cojito cheese (to garnish)

Directions

Preheat oven to 400 degrees. Spray a 9 x 13 baking dish with cooking spray and set aside.

Melt the butter in a large skillet. Add the onions and cook until translucent, 3 to 5 minutes.

Add the garlic and cook for one minute.

Add the crab meat, shrimp, cumin, chili powder, and pepper, stir to combine. Cook just until the shrimp starts to turn pink.

Stir in one cup of grated cheese and 1/4 cup of cilantro, remove from heat.

Divide seafood mixture between the tortillas, placing it in the center of each one.

Roll up each enchilada and place it seam side down in prepared baking dish, set aside.

Melt the butter in a saucepan. Whisk in the flour and simmer for one to two minutes.

Stir in the milk, sour cream, jalapeno, and pepper.

When the sauce starts to thicken, add one cup of shredded cheese and stir until melted and smooth.

Pour the creamy sauce over the enchiladas.

Sprinkle with remaining cheese and bake for 15 to 20 minutes, until sauce is bubbly and the cheese is melted.

Remove from oven and garnish with crumbled queso fresco and remaining cilantro and serve.

Note

For spicier enchiladas, use Pepper Jack cheese and a hotter pepper, like serrano or habanero instead of the jalapeno.

This recipe will be partying at these link parties!