Cheesy Seafood Green Enchiladas
Cheesy Seafood Green Enchiladas are a creamy green sauce recipe full of shrimp and crab and cheese. A seriously good enchilada recipe!
Friends, this Mexican-inspired Cheesy Seafood Green Enchiladas recipe is flavor-packed, with seafood and cheese. The tortillas are smothered in our bold, green enchilada sauce.
Cheesy Seafood Green Enchiladas
This enchilada recipe is made with love, and delicious for the family or dinner guests. Change up your traditional recipe for Cinco de Mayo this week, with these made-from-scratch crab and shrimp-stuffed enchiladas.
Whether you’re cooking at home or eating out, it’s fun to get together with friends for some of the best Mexican-inspired food, with cold drinks to cool down the spiciness. Right? You may enjoy this sangria recipe. You may also want to try my Green Enchilada Chicken Bake Casserole.
From scratch Green Sauce for a creamy dip, too!
Seafood Enchiladas are my favorite thing to order at our local Mexican restaurant. The savory seafood filling goes perfectly with sweet white onion and garlic, and saucy, creamy, tangy green sauce. In this recipe, I add fish sauce to the enchilada sauce, as the fish sauce doesn’t make the enchilada sauce taste fishy, but rather adds depth and a subtle complimentary seafood flavor to accompany the filling.
The green sauce, whether you make it from scratch or use remade ingredients, is not solely for baking enchiladas, but it can also make for a delicious, creamy dip, and can be added to tacos, burritos, quesadillas, and even drizzled over sautéed veggies or spread onto toast.
Ingredients for the Creamy Chili Green Sauce:
This recipe makes 3-4 cups, and takes about 30 minutes to make:
- Poblano chilis
- Tomatillos + white onion
- Jalapeño
- Green onions + garlic
- Fresh cilantro
- Ground coriander + cumin
- Fish sauce
- Mexican crema or sour cream
Gather ingredients for Shrimp and Crab Filling:
This part of the recipe takes about an hour, because you season the shrimp, dice the onion, crush the garlic, chop the green onion, and then saute, then assemble.
- Shrimp
- Kosher salt + black pepper
- Cumin + dried oregano
- Oil
- Yellow onion + garlic
- Green onions
- Crab meat (or substitute with extra shrimp)
- Shredded jack cheese or Mexican cheese blend
- Corn tortillas
How to serve Seafood Enchiladas
These Creamy Seafood Enchiladas taste like the ones served at a popular Mexican restaurant in my area, but I love how you can serve these at home!
Remove from the oven, garnish with cilantro and radish. You can also serve with:
- pico de gallo
- cotija cheese
- fresh lime juice
- fresh acovado
- black beans
- rice
Test kitchen tips & variations:
- Try these enchiladas with chicken instead of shrimp.
- Buy the freshest tortillas you can find to help reduce cracking.
- Before assembling the enchiladas, the tortillas should be lightly steamed or fried. To fry tortillas, heat about 1/2 cup of oil in a small skillet over medium heat. Once hot, add a tortilla and fry about 30 seconds per side. The edges should sizzle, the center puff up with bubbles, and the oil will become fragrant. Remove from the oil and place on a paper towel to absorb excess oil.
- Substitute the green sauce with 3-4 cups of salsa verde (I love Trader Joe’s salsa verde), blended with 1 Tbsp fish sauce and 1/2 cup of Mexican crema or sour cream. Taste for salt and additional seasonings.
- Change out the cheese for your favorite cheese.
- I’ve made it with chicken instead of fish, too. Just saute until done.
How to make Cheesy Seafood Green Enchiladas
We just love this Cheesy Seafood Enchiladas recipe! It’s the ultimate dinner option, perfect for Cinco de Mayo or year-round.
- Make the sauce, or optional to substitute the green sauce with 3-4 cups of salsa verde (I love Trader Joe’s salsa verde), blended with 1 Tbsp fish sauce and 1/2 cup of Mexican crema or sour cream. Taste for salt and additional seasonings.
- Spread 1 cup of sauce down the center of a 7 1/2’’ x 10 1/2’’ baking dish (or a similar sized pan). Evenly divide about 1 1/4 cup of the cheese and the seafood filling into each tortilla, roll them up, and place them seam side down, centered in the pan.
- Pour the remaining sauce over and sprinkle with remaining cheese. Cover with foil and bake for 15 minutes. Remove the foil and bake 15 minutes more until cheese is melted and gooey.
- After sprinkling the cheese over the enchiladas before baking, garnish, serve and enjoy!
More enchilada recipes to try:
Slow Cooker Chicken Enchilada Soup
Zucchini Cheese Enchiladas Verde
Skillet Veggie Chicken Enchilada Melt
Trader Joe’s Red Sauce Enchiladas
I’ve also made Recipe Girl’s Salsa Verde Chicken Enchiladas many times!
Get the Recipe:
Cheesy Seafood Green Enchiladas
Ingredients
Creamy Chili Green Sauce:
- 2 poblano chilis
- ½ lb tomatillos, 3-4 large
- ¼ white onion
- 1 jalapeño
- 2 green onions
- 2 cloves garlic
- ¾ packed cup cilantro leaves and stems
- 1 tsp ground coriander
- 1 tsp cumin
- 1 Tbsp fish sauce
- ½ c Mexican crema or sour cream
Shrimp and Crab Filling:
- ½ lb shrimp, peeled, deveined, and cut into large 1’’ pieces
- 1 ½ tsp kosher salt, plus more to season
- 2 tsp black pepper
- 1 tsp cumin
- 1 Tbsp dried oregano
- 2 Tbsp oil
- 1 yellow onion, diced
- 4 cloves garlic, minced or crushed
- 5-6 green onions, minced
- ½ lb crab meat, substitute extra shrimp
- 6 oz about 2 cups shredded Jack cheese or Mexican cheese blend
- 6 6-inch corn tortillas, steamed or fried in oil
Instructions
Make the sauce:
- Preheat broiler. Arrange poblanos, tomatillos, onion, jalapeño, green onions, and garlic on a sheet tray. Broil until blistered, flipping once: 2 minutes per side for the green onion and garlic, 5-6 minutes per side for the peppers, tomatillos, and onion.
- Once blistered, remove the tray from the oven. Transfer poblanos and jalapeño to a bowl and cover tightly to steam: Let all ingredients cool about 10 minutes.
- Peel the blistered skin off and seed the the peppers, then add the poblanos, tomatillos, onion, jalapeño, green onion, and garlic to a blender, along with the cilantro, coriander, cumin, and fish sauce. Blend until mostly smooth, then add the crema. Blend until smooth and set aside.
Make the filling:
- Season the shrimp with salt, pepper, cumin, and oregano. Cover and refrigerate.
- In a medium skillet, heat the oil over medium-high heat. Add the onion, garlic, and salt. Cook until softened, 8-10 minutes, then add the crab meat and green onion. Taste for salt and cook 5 minutes, then add the shrimp. Cook, stirring frequently, until shrimp are just cooked—5 minutes. Take off the heat and toss the seafood in about 1/2 cup of the sauce.
- Preheat oven to 375 degrees.
- Spread 1 cup of sauce down the center of a 7 1/2’’ x 10 1/2’’ baking dish (or a similar sized pan). Evenly divide about 1 1/4 cup of the cheese and the seafood filling into each tortilla, roll them up, and place them seam side down, centered in the pan. Pour the remaining sauce over and sprinkle with remaining cheese. Cover with foil and bake for 15 minutes. Remove the foil and bake 15 minutes more until cheese is melted and gooey.
- Remove from the oven, garnish with cilantro and radish, and serve with pico de gallo, cotija cheese, cilantro, fresh lime juice, fresh acovado, black beans, or rice.
Notes
Before assembling the enchiladas, the tortillas should be lightly steamed or fried. To fry tortillas, heat about 1/2 cup of oil in a small skillet over medium heat. Once hot, add a tortilla and fry about 30 seconds per side. The edges should sizzle, the center puff up with bubbles, and the oil will become fragrant. Remove from the oil and place on a paper towel to absorb excess oil.
Substitute the green sauce with 3-4 cups of salsa verde (I love Trader Joe's salsa verde), blended with 1 Tbsp fish sauce and 1/2 cup of Mexican crema or sour cream. Taste for salt and additional seasonings.
