• 8servings
  • 45minutes
  • 531calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B6, B9, B12, H, C, D, P
MineralsZinc, Fluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 pound crabmeat, flaked and cartilage removed

  2. 1/2 pound uncooked medium shrimp, peeled and deveined

  3. 1/2 pound bay scallops

  4. 1 medium onion, chopped

  5. 2 tablespoons butter

  6. SAUCE:

  7. 1/2 cup butter, cubed

  8. 1 teaspoon grated onion

  9. 1/4 cup chicken broth

  10. 3 egg yolks, lightly beaten

  11. 1 cup heavy whipping cream

  12. 1 tablespoon tomato paste

  13. 8 flour tortillas (6 inches)

  14. 2 cups (8 ounces) shredded Monterey Jack or Colby cheese

Instructions Jump to Ingredients ↑

  1. Best Seafood Enchiladas Recipe photo by Taste of Home In a large skillet, cook the seafood and onion in butter over medium heat for 4-5 minutes or until onion is tender and shrimp turn pink. Remove from the heat; set aside.

  2. In a small saucepan, melt butter. Add onion and broth. Combine egg yolks and cream; stir into broth mixture. Cook and stir until a thermometer reads 160° and sauce is thick enough to coat the back of a metal spoon. Stir in tomato paste. Remove from the heat.

  3. Spoon 1/3 cup seafood mixture down the center of each tortilla. Top with 1 tablespoon sauce and 2 tablespoons cheese; roll up.

  4. Spread 1/2 cup sauce into a greased 13-in. x 9-in. baking dish. Place enchiladas seam side down in dish. Top with remaining sauce and cheese.

  5. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 8 enchiladas.


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