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Creamy Seafood Enchiladas

Shrimp and crab plus a flavorful sauce add up to outstanding enchiladas. I made them for an annual fundraiser, and now they’re always in demand. Spice up the recipe to your taste by adding more green chiles and salsa. —Evelyn Gebhardt, Kasilof, Alaska
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    6 servings


  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup sour cream
  • 1/2 cup salsa
  • 1/8 teaspoon salt
  • 1 cup 4% cottage cheese
  • 1 pound small shrimp, cooked, peeled and deveined
  • 1 cup cooked or canned crabmeat, drained, flaked and cartilage removed
  • 1-1/2 cups shredded Monterey Jack cheese
  • 1 can (4 ounces) chopped green chiles
  • 1 tablespoon dried cilantro flakes
  • 12 flour tortillas (6 inches)
  • Optional: Sliced jalapeno pepper, thinly sliced green onions and chopped cilantro leaves
  • Additional salsa


  • In a saucepan over low heat, melt butter; stir in flour until smooth. Gradually stir in broth and soup until blended. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Remove from the heat. Stir in sour cream, salsa and salt; set aside.
  • Place cottage cheese in a blender; cover and process until smooth. Transfer to a bowl; add the shrimp, crab, Monterey Jack cheese, chiles and cilantro.
  • Spread 1-1/2 cups sauce in a greased 13x9-in. baking dish. Place about 1/3 cup seafood mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with the remaining sauce. Bake, uncovered, at 350° until heated through, 30-35 minutes. If desired, top with sliced jalapeno pepper, green onions and chopped cilantro. Serve with additional salsa.
Nutrition Facts
2 enchiladas: 645 calories, 35g fat (17g saturated fat), 252mg cholesterol, 1812mg sodium, 40g carbohydrate (4g sugars, 2g fiber), 42g protein.

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Average Rating:
  • Caeleypeanutbutterlala
    Jul 25, 2016

    This was not very good. I felt the shrimp and crab taste was lost because of the sauce. I tried adding onion, parsley, and fresh cilantro to help the taste of these enchiladas. The cream of chicken soup is what really ruined it for me. It almost had a minty taste...which was not good.

  • jonipsjoy
    Jan 24, 2015

    It looked wonderful and I really enjoy seafood. But I was surprised to find it rather bland and afterwards, without over eating, it felt very heavy in my stomach. My husband felt the same. We were disappointed.

  • dancingfool
    Jan 20, 2015

    Delicious! My husband wants to put a few drops of Tabasco sauce in the filling mix next time to just add a little spice. I loved it just as it is!

  • Aquarelle
    Apr 28, 2013

    Really good! I substituted bay scallops for half of the shrimp, and used fresh cilantro because I find that the dried does not have much flavor. I served Mexican rice and refried beans alongside. Next time I will put more salsa into the sauce mixture, and might substitute roasted fresh jalapenos for the canned. This makes a lot. We're going to be having it for lunch for at least a couple of days.

  • 22foreveremmit22
    Jan 15, 2013

    No comment left

  • grannygourmet
    Jun 14, 2012

    My family rates recipes from 1 to 5 but reserves a 5+ rating for those dishes they LOVE. This one got a 5+!

  • WilliamsD17
    Mar 19, 2012

    No comment left

  • Sprucetree18
    Jan 9, 2012

    <p>Delicious and easy. I have made this several times. I also make this without the seafood and with extra shredded cheese for my vegetarian son... Per another reviewer's suggestion, the last two times I have made this with ricotta rather than cottage cheese, which makes this dish even easier to prepare, no blender required... In future I think I will double the amount of sauce I make for this dish...</p>

  • mtrocket
    Oct 27, 2010

    This was excellent. Made it while in Maine on a family vacation. I used Maine Crab & Maine Shrimp. I put cilantro in the sauce, but not in the filling. I also used ricotta cheese instead of cottage cheese... much creamier and smoother than blended cottage cheese. There were 8 of us, so I doubled the recipe, used burrito size tortillas and ended up with 14 enchiladas. Everyone loved it!!

  • bfisher1969
    Mar 16, 2010

    No comment left