Description
These flavorful Seafood Enchiladas combine tender shrimp and flaky white fish with a creamy cheese and salsa verde sauce, all wrapped in soft corn tortillas and baked to cheesy perfection. A fresh sprinkle of cilantro or jalapeno slices adds the perfect finishing touch for a delightful Mexican-inspired dish.
Ingredients
Seafood and Vegetables
- 1 small onion, chopped
- 1/2 pound uncooked shrimp (31-40 per pound), peeled, deveined and chopped
- 1/2 pound red snapper fillet or other firm white fish, cut into 1-inch chunks
Sauces and Seasonings
- 1 tablespoon butter
- 1-1/2 cups salsa verde
- 1 package (8 ounces) cream cheese, cubed
- 1 can (4 ounces) chopped green chiles
- 1/2 teaspoon salt
Cheese and Tortillas
- 2 cups shredded Monterey Jack cheese, divided
- 12 corn tortillas (6 inches)
Garnish
- Fresh cilantro leaves or jalapeno pepper slices
Instructions
- Preheat and sauté onion and seafood: Preheat your oven to 350°F (175°C). In a large skillet, melt the butter over medium-high heat. Add the chopped onion and cook, stirring frequently, until the onion is crisp-tender, about 3-4 minutes. Then add the chopped shrimp and snapper chunks; cook until the shrimp turn pink and the fish is cooked through, approximately 5-7 minutes. Remove this seafood mixture from the skillet and set aside.
- Prepare cheese sauce: Using the same skillet, combine salsa verde, cubed cream cheese, chopped green chiles, and salt. Cook and stir over medium heat until the cream cheese melts and the sauce is smooth. Stir in 1 cup of the shredded Monterey Jack cheese until it's well blended, then remove from heat.
- Assemble enchiladas: Grease a 13x9-inch baking dish and spread 1 cup of the cheese sauce evenly on the bottom. Gently fold the remaining sauce into the cooked seafood mixture. Place about 1/3 cup of the shrimp and fish mixture off-center on each corn tortilla. Roll up the tortillas carefully and arrange them seam-side down in the prepared baking dish. Sprinkle the remaining shredded cheese evenly over the top.
- Bake and garnish: Cover the baking dish and bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese on top is melted. Remove from the oven and sprinkle with fresh cilantro leaves or jalapeno slices just before serving for a fresh, vibrant finish.
Notes
- For a spicier kick, add extra chopped jalapenos either in the filling or as a garnish.
- You can substitute red snapper with other firm white fish like cod or halibut if unavailable.
- To save time, use pre-cooked shrimp but reduce cooking time accordingly.
- These enchiladas can be assembled ahead of time and refrigerated before baking; just add a few extra minutes to the baking time if baked cold.
- Serve with sour cream or avocado slices for added creaminess.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican