These Seafood Enchiladas were surprisingly popular in my house! Every boy (big and little) cleaned his plate. They’re incredibly tasty, easy to prepare (of course!), and a great way to get your kiddos to eat some seafood!
To keep my prep time to a minimum, I used pre-cooked shrimp, which I could just stir together with the crab, cheese, and other delicious seasonings. I rolled up the seafood mixture in some tortillas, covered them with sauce and more cheese, and popped them in the oven.
My recipe calls for traditional enchilada sauce; however, this can be pretty spicy. If you’re trying to keep the dinner kid-friendly, just use a jar of taco sauce instead. I’ve made them both ways and either option tastes great!
- 8 flour tortillas
- ½ lb. lump crab meat or imitation crab meat flaked
- ½ lb. cooked shrimp chopped
- ½ c. mayonnaise
- ¼ c. finely chopped onion
- ¼ c. finely chopped celery
- 1.5 tablespoons taco seasoning from a 1 oz packet
- 2 c. shredded cheddar cheese divided
- 1 10 oz can enchilada sauce or taco sauce if you would like to keep it mild for children
- Preheat oven to 350 degrees. Spray a 13 x 9 in. baking dish with cooking spray.
- In a bowl, combine crab, shrimp, mayonnaise, onion, celery, taco seasoning, and 1 cup of cheddar cheese.
- Divide the crab mixture evenly among the tortillas. Roll up the tortillas and place them seam-side down into the prepared baking dish.
- Pour the enchilada sauce over the tortillas and sprinkle with the remaining 1 cup of cheddar cheese.
- Bake the enchiladas, uncovered, for 20 minutes or until hot and bubbling.
Looking for some more tasty seafood? Try my Fusilli Salmon, my Pretzel-Crusted Fish, or my Honey Soy Glazed Salmon.