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How to Make Seafood Enchiladas con Queso - A Step-by-Step Guide

Seafood Enchiladas con Queso is a delicious and satisfying Mexican-inspired dish that is perfect for any seafood lover. This recipe combines tender and flavorful seafood, creamy and rich cheese, and zesty and spicy enchilada sauce, all wrapped up in a warm and soft tortilla. The result is a mouthwatering meal that will surely become a new favorite in your recipe collection.

Seafood Enchiladas con Queso is a versatile dish that can be customized to your liking. You can use a variety of...

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Ingredients

  • ¼ cup butter
  • ¼ cup minced red bell pepper
  • ¼ cup minced green bell pepper
  • ½ cup minced yellow onion
  • 1 jalapeno pepper, minced (Optional)
  • 1 Anaheim pepper, seeded and minced
  • 2 cloves garlic, minced
  • ½ teaspoon dried Mexican oregano
  • ½ teaspoon salt
  • 1 pinch ground white pepper
  • ¼ teaspoon cayenne pepper, or to taste (Optional)
  • 1 ½ cups half-and-half
  • 1 cup shredded Monterey Jack cheese
  • 1 cup sour cream
  • ¼ cup butter
  • 1 pound medium shrimp, peeled, deveined, and halved lengthwise
  • ½ pound bay scallops
  • ½ cup chopped green onion
  • 1 tomato - peeled, seeded, and chopped
  • 12 (9 inch) flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • ½ cup chopped green onion
  • 1 tomato - peeled, seeded, and chopped

Information

  • Prep Time: 1 hr
  • Cook Time: 50 mins
  • Total Time: 1 hr 50 mins
  • Servings: 12
  • Yield: 12 enchiladas

  • Melt 1/4 cup butter in a large saucepan over medium heat. Cook and stir red bell pepper, green bell pepper, onion, jalapeno pepper, Anaheim pepper, garlic, and oregano in the melted butter until peppers are tender, about 5 minutes. Season with salt, white pepper, and cayenne pepper.
  • Pour half-and-half into pepper mixture and bring to a boil, scraping any brown bits from the bottom of the pan. Reduce heat to medium-low; simmer until slightly thickened, about 3 minutes.
  • Slowly stir 1 cup Monterey Jack cheese into the cream sauce until melted, about 5 minutes; remove from heat.
  • Stir sour cream into the sauce.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt 1/4 cup butter in a large skillet over medium-high heat. Cook and stir shrimp, scallops, and 1/2 cup green onion in melted butter until shrimp begin to turn pink, about 2 minutes.
  • Stir 1 chopped tomato and half the cream sauce into shrimp mixture.
  • Spoon about 1/3 cup shrimp mixture onto each tortilla. Roll tortilla tightly around the filling to form an enchilada. Arrange enchiladas seam sides down in 9x16-inch baking dish.
  • Pour remaining sauce and any remaining shrimp mixture and over enchiladas.
  • Cover baking pan with aluminum foil.
  • Bake in the preheated oven until bubbly, about 30 minutes. Remove foil and sprinkle enchiladas with 2 cups Monterey Jack cheese.
  • Return baking dish to oven; bake until cheese is melted, about 5 minutes.
  • Scatter 1/2 cup green onion and remaining chopped tomato over enchiladas to serve.

    • Nutrition

    502 cal.

    • Total Fat: 29g
    • Saturated Fat: 16g
    • Cholesterol: 134mg
    • Sodium: 818mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 3g
    • Total Sugars: 3g
    • Protein: 25g
    • Vitamin C: 18mg
    • Calcium: 373mg
    • Iron: 4mg
    • Potassium: 423mg

    Categories

    Shrimp recipes
    Crab recipes
    Enchilada recipes
    Cheesy recipes
    Seafood recipes