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Creamy Seafood Enchiladas

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Creamy Seafood Enchiladas
2008-07-25 Main Dish
5 100

A blend of imitation crab meat, shrimp and pepper-jack cheese is combined with cream cheese and soup, and rolled inside tortillas. They are heated in a skillet with a sauce and more cheese atop.

  • Servings: 4 to 8


Enchilada Ingredients:
1 lb Imitation Crab, chopped or shredded
1 lb Cooked Shrimp, coarsely chopped
8– 12 oz Shredded Pepper-jack Cheese
8 Flour Tortillas, 10"es each), softened for rolling up
Sauce Ingredients:
1 Small Onion, thinly sliced or diced
2 Tbsp Butter or Margarine
2 cans (10-3/4 Ounces Each) Cream of Celery or Other Cream Soup
¼ – ½ cup Half-and-half or Milk, i use fat-free half-and-half
4 oz Cream Cheese, cut up
4 oz Shredded Pepper-jack or Mozzarella Cheese


Combine imitation crab, chopped shrimp and pepper-jack cheese in large bowl. In a saucepan, melt butter. Add onion; cook until softened but not browned. Stir in 1 can of the undiluted soup. Add some of the half-and-half (about half of it, maybe a bit more). Stir to mix well; add cream cheese. Simmer on LOW, stirring to melt cheese. Stir cream cheese sauce into seafood in bowl. Divide seafood mixture equally among the tortillas; roll up. Place, seam-side down, in a large, deep skillet, such as a chicken frying pan.

Stir together the remaining can of soup and the rest of the half-n-half; microwave on HIGH for a couple of minutes to warm, stirring to break up soup and blend in half-n-half. Pour over enchiladas in pan. Make sure the enchiladas are covered with sauce. Top with remaining pepper-jack; cover pan and simmer on LOW for 10 to 15 minutes until cheese starts to melt and sauce is bubbly. Remove lid and cook an additional 5 to 10 minutes to thicken sauce.

Helpful Tips:

The filling recipe makes a LOT of filling, so if you are only making 6 of these, you may want to use up to half of the filling as a "topping", simply by mixing in with the second round of sauce. It comes out DELICIOUS! This recipe is easily doubled or tripled, and can be made in a 13x9-inch baking dish in the oven, if desired. Bake at 350F about 30 minutes until bubbly hot. You can also make this in the crock pot! It's a very versatile recipe.