I was going to write a silly post about not liking to cook because I don’t really cook much anymore. But the truth is, I enjoy cooking very much and this is one of my favorite recipes- it’s for Cheesy Seafood Enchiladas.

I use whatever catches my eye when I shop for the seafood, but what is suggested here is a good start- except for one thing.

I don’t eat lobster or octopus, so I’ve never used those ingredients.

That aside- this is pretty easy and I hope you try it and enjoy!


Cheesy seafood enchiladas:


  • 1 tablespoon butter
  • 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
  • 1-1/2 cups salsa verde
  • 1 package (8 ounces) cream cheese, cubed
  • 1 can (4 ounces) chopped green chiles
  • 1/2 teaspoon salt
  • 2 cups shredded Monterey Jack cheese, divided
  • 12 corn tortillas (6 inches)
  • Fresh cilantro leaves or jalapeno pepper slices


  1. Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add shrimp and snapper; cook until shrimp turn pink, 5-7 minutes. Remove from pan.
  2. In the same pan, cook and stir salsa, cream cheese, chiles and salt over medium heat just until cream cheese is melted. Stir in 1 cup shredded cheese; remove from heat.
  3. Spread 1 cup cheese sauce into a greased 13×9-in. baking dish. Gently stir remaining cheese sauce into shrimp mixture. Place 1/3 cup shrimp mixture off center on each tortilla. Roll up and place in prepared dish, seam side down. Sprinkle with remaining cheese.
  4. Cover and bake until heated through and cheese is melted, 20-25 minutes. Sprinkle with cilantro before serving.