I’ve been doing Seafood Enchiladas for Christmas because I am traditional and always do Turkey for Thanksgiving.
On the other hand, it’s nice to have something tasty and different ( plus my family LOVES their seafood) and in the middle of the winter it’s fun to shake things up just a little. Not a lot because I love Winter.
In addition, you can have a lot of fun putting sides and desserts on the table. Bust out of the box, you know?
AI Artwork by Cursejourney
I don’t really follow a recipe for my Seafood Enchiladas anymore, but I found this one to share because it’s basically what I do:
Ingredients for Seafood Enchiladas
- Butter: One tablespoon of butter provides a rich base for sauteing the onion and seafood.
- Onion: A small chopped onion adds a sweet and savory flavor to the seafood filling.
- Shrimp: Half a pound of uncooked shrimp forms the base of the seafood mixture, offering the perfect bite-sized pieces in your enchiladas.
- Red snapper: Half a pound of red snapper fillet adds a delicate and slightly sweet flavor to the filling.
- Salsa verde: Salsa verde provides a tangy and slightly spicy base for the sauce.
- Cream cheese: Cubed cream cheese creates a creamy and rich sauce that binds all the ingredients in the filling together.
- Green chiles: Chopped green chiles adds a mild heat and authentic Mexican flavor to this seafood enchilada recipe.
- Cheese: Two cups of shredded Monterey Jack cheese creates a gooey and cheesy topping.
- Tortillas: Twelve 6-inch corn tortillas serve as the traditional base for the enchiladas.
- Cilantro or jalapeno: Fresh cilantro leaves or jalapeno pepper slices are optional garnishes that add a fresh and vibrant finish.
Step 1: Saute the onions
Preheat oven to 350°F. In a large skillet, melt the butter over medium-high heat. Add the chopped onion and saute until crisp-tender, about three to four minutes.
Step 2: Prepare the seafood filling
Add the chopped shrimp and snapper chunks to the skillet. Cook until the shrimp turn pink and the fish is opaque, about five to seven minutes. Remove the seafood mixture from the pan and set aside.
Step 3: Make the creamy verde sauce
In the same skillet add the salsa verde, cubed cream cheese, chopped green chiles and salt. Cook over medium heat and stir constantly until the cream cheese is fully melted and the sauce is smooth. Stir in the shredded Monterey Jack cheese and remove from heat.
For a smoother sauce, blend the salsa verde, cream cheese and green chiles in a food processor before heating. ( I’ve never done that )
Step 4: Assemble the enchiladas
Spread one cup of the cheese sauce into the bottom of a greased 13×9-inch baking dish. Gently fold the remaining sauce into the reserved seafood mixture. Place about 1/3 cup of the seafood filling slightly off-center on each corn tortilla. Roll up the tortillas and place them seam-side down in the prepared baking dish.
Step 5: Bake the enchiladas
Sprinkle the remaining cup of Monterey Jack cheese over the top of the enchiladas. Cover the dish with foil and bake for 20 to 25 minutes, until heated through and the cheese is melted and bubbly.
Step 6: Garnish and serve
Remove the enchiladas from the oven and let them cool for a few minutes. Sprinkle fresh cilantro leaves or jalapeno slices over the top before serving.
AI Artwork by Cursejourney
