Seafood Enchiladas
Tender shrimp and crab wrapped in soft corn tortillas and smothered in a creamy roasted poblano sauce. Topped with melted cheese and fresh cilantro for an elegant Mexican seafood dish.
- Total time
- 45 min
- Servings
- 4
- Calories
- 485
- Protein
- 38g
Ingredients
- 3 whole poblano peppers
- 1 cup heavy cream
- ½ medium white onion
- 2 cloves garlic cloves
- ½ cup vegetable broth
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 1 pound large shrimp, peeled and deveined
- ½ pound lump crab meat
- 2 tablespoons fresh lime juice
- 1 whole diced jalapeño
- 2 tablespoons fresh cilantro, chopped
- ¼ teaspoon salt
- 12 whole corn tortillas
- 2 cups Oaxaca or mozzarella cheese, shredded
- 3 tablespoons fresh cilantro for garnish
- ¼ cup Mexican crema or sour cream
Instructions
- 1
Roast poblano peppers directly over a gas flame or under the broiler until blackened on all sides, about 5 minutes. Place in a plastic bag for 5 minutes to steam, then peel off the charred skin. Remove seeds and stems.
- 2
Blend roasted poblanos with heavy cream, vegetable broth, onion, garlic, salt, and white pepper until smooth. Pour through a fine-mesh strainer and set aside.
- 3
Heat a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove and chop into bite-sized pieces.
- 4
Gently fold chopped shrimp with crab meat, lime juice, jalapeño, cilantro, and salt in a bowl. Do not overmix to keep crab lumps intact.
- 5
Preheat oven to 350°F (175°C). Pour 0.5 cup of poblano sauce into the bottom of a 9x13-inch baking dish.
- 6
Warm tortillas in a skillet to make them pliable. Dip each tortilla into remaining poblano sauce, fill with 3 tablespoons of seafood mixture, roll tightly, and place seam-side down in the baking dish.
- 7
Pour remaining sauce over enchiladas and sprinkle shredded cheese evenly over the top.
- 8
Bake for 25-30 minutes until sauce is bubbling and cheese is melted and lightly golden. Top with fresh cilantro and drizzle with crema before serving.
Tools you’ll need
- gas range or broiler
- plastic bag
- fine-mesh strainer
- blender
- large skillet
- chef's knife
- 9x13-inch baking dish
- measuring spoons
- measuring cups
- mixing bowl
- rubber spatula
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