Seafood Enchiladas In White Sauce

30m
Prep Time
45m
Cook Time
1h 15m
Ready In

Recipe: #31123

December 15, 2018



"A different kind of casserole"

Original is 6 servings

Nutritional

  • Serving Size: 1 (268 g)
  • Calories 353.6
  • Total Fat - 23.6 g
  • Saturated Fat - 14.2 g
  • Cholesterol - 158 mg
  • Sodium - 868.5 mg
  • Total Carbohydrate - 11.6 g
  • Dietary Fiber - 1.8 g
  • Sugars - 4.3 g
  • Protein - 24.6 g
  • Calcium - 474.3 mg
  • Iron - 0.8 mg
  • Vitamin C - 14.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 425 degrees

Step 2

For sauce: Heat butter in saucepan . Add flour. Add milk and pepper

Step 3

Add juice from crab. Cook on low until thickened

Step 4

Add sour cream take off heat

Step 5

Add cheese

Step 6

Stir sauce so cheese gets all though sauce

Step 7

Meanwhile filling: Heat butter

Step 8

Add onion and jalapeno and garlic. Cook until soft

Step 9

Add spices

Step 10

Add shrimp cook until very light pink. add crameat

Step 11

Heat flour tortillas in wet paper towels in microwave for 10 seconds

Step 12

In 9x13 casserole, put ladle of sauce in bottom of pan

Step 13

Put filling in middle of each tortilla then add layer of tomatoes

Step 14

Layer of cilantro, saving 2 tablespoons for top

Step 15

And layer of cheese

Step 16

Wrap in thirds and put the solid part sticking up in pan. Repeat

Step 17

Pour remaining sauce over top

Step 18

Add remaining cilantro

Step 19

Bake 30 minutes until hot and bubbly

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting shrimp, choose those that are firm and smell fresh.
  • Look for jalapeno peppers that are bright green and firm with no bruises or soft spots.

  • Substitute cauliflower for shrimp: This substitution is beneficial for those who are trying to reduce their meat consumption, while still enjoying the flavors of the dish. Cauliflower has a similar texture to shrimp, and is a great source of fiber and vitamins.
  • Substitute almond milk for cow's milk: This substitution is beneficial for those who are lactose intolerant or vegan. Almond milk is a great alternative to cow's milk, as it is dairy free and still contains the same creamy texture. It is also a great source of protein and healthy fats.

Vegetarian Enchiladas Replace the shrimp and crabmeat with 1 can of black beans (drained and rinsed), 1 can of corn (drained), and 1 cup of diced bell peppers. Increase the amount of jalapeno and garlic to taste. Follow the remaining instructions as listed.



Mexican Rice Pilaf - This flavorful and colorful side dish is the perfect accompaniment to the seafood enchiladas. The combination of Mexican spices, vegetables, and long grain white rice creates a tasty and nutritious meal that pairs perfectly with the enchiladas.


: Refried Beans:

Refried beans are a traditional Mexican side dish that is a great accompaniment to the seafood enchiladas. The creamy texture and smoky flavor of the beans pairs perfectly with the Mexican Rice Pilaf and adds a delicious depth of flavor to the meal. Refried beans are also packed with protein and fiber, making them a nutritious addition to the meal.




FAQ

Q: How long should I bake the enchiladas?

A: Bake the enchiladas for 30 minutes until they are hot and bubbly.



Q: What kind of cheese should I use?

A: For enchiladas, it's best to use a Mexican-style cheese such as queso fresco, Monterey Jack, or cheddar. You can also use a combination of cheeses for extra flavor.

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Fun facts:

Fun Fact 1: The combination of white sauce and seafood has been popular since the late 19th century, when it was a favorite of the British royal family. Queen Victoria was said to be a fan of the dish!

Fun Fact 2: Seafood enchiladas in white sauce were popularized in the United States in the 1950s by celebrity chef Julia Child. Child's version of the dish featured a creamy white sauce and a mix of shrimp, crab, and vegetables.