Shrimp and Crab Enchiladas with Creamy Cheese Sauce

What’s up, folks! If you’ve ever dreamed of that perfect bite—the one that hits creamy, savory, cheesy, and just a little spicy all in one forkful—then these Shrimp and Crab Enchiladas with Creamy Cheese Sauce are what you’ve been waiting on. We’re talkin’ about that seafood goodness tucked inside a warm flour tortilla, smothered in a homemade creamy cheese sauce, and baked to golden perfection. This dish brings that coastal comfort right to your table, and trust me—it’s gonna have everyone goin’ back for seconds.

Let me break it down for you—this ain’t your everyday weeknight meal. This right here is restaurant-quality food made easy at home. It’s creamy, it’s rich, and it’s absolutely packed with flavor. The combination of shrimp and crab brings that sweet and briny seafood flavor, balanced out by smoky spices and a dreamy cheese sauce that’ll have you lickin’ the plate. Whether you’re lookin’ to impress company or just wanna treat yourself to somethin’ next-level, this is it.

• Great for seafood lovers
• A hit at family gatherings and potlucks
• Can be made ahead for convenience
• Creamy, cheesy, and full of Tex-Mex vibes

Ingredients: Let’s Get Everything You Need

For the Shrimp and Crab Filling:

• 1 lb large shrimp, peeled, deveined, and chopped
• 8 oz lump crab meat (picked over for shells)
• 1 tbsp olive oil
• 1/2 cup onion, finely diced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/2 cup diced tomatoes (canned or fresh)
• 1/2 cup corn kernels (fresh, canned, or frozen)

Creamy Cheese Sauce:

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups chicken or vegetable broth
• 1 cup heavy cream or half-and-half
• 1 cup shredded Monterey Jack cheese
• 1/4 cup sour cream
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste

For Assembly:

• 8–10 medium flour tortillas
• 1 cup shredded Monterey Jack or cheddar cheese (for topping)
• 2 tbsp fresh cilantro, chopped (for garnish)

🔧 Equipment You’ll Need:

• Large skillet (for cooking shrimp and crab filling)
• Medium saucepan (for making the creamy cheese sauce)
• 9×13-inch baking dish (to assemble and bake enchiladas)
• Mixing bowls
• Wooden spoon or spatula
• Whisk (for smooth sauce blending)
• Measuring cups and spoons
• Chef’s knife
• Cutting board
• Tongs or a large spoon (to fill and roll tortillas)
• Aluminum foil (optional, to cover while baking)
• Oven mitts (safety first!)
• Grater (if you’re shredding cheese yourself – highly recommended!)

Step-by-Step Guide to Preparing Shrimp and Crab Enchiladas

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Cook the Shrimp and Crab Filling

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and garlic, sauté for 2–3 minutes until softened and fragrant.
3. Toss in chopped shrimp, chili powder, cumin, smoked paprika, salt, and pepper.
4. Stir and cook for 3–4 minutes, until shrimp turn pink and opaque.
5. Gently fold in the crab meat. Keep it chunky—don’t break it down too much.
6. Add diced tomatoes and corn, stir to combine.
7. Remove from heat and set aside.

Make the Creamy Cheese Sauce

1. In a medium saucepan, melt butter over medium heat.
2. Add flour and whisk to form a roux, cook for about 1 minute.
3. Gradually add broth while whisking continuously until smooth.
4. Simmer for about 3 minutes until slightly thickened.
5. Lower the heat and add heavy cream, cheese, sour cream, garlic powder, onion powder, salt, and pepper.
6. Stir until smooth and creamy. Set aside.

Assemble the Enchiladas

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a 9×13-inch baking dish.
3. Spoon about 2–3 tablespoons of the seafood mixture into each tortilla.
4. Roll up tightly and place seam-side down in the dish.
5. Repeat until the dish is full.

Bake

1. Pour the creamy cheese sauce evenly over the enchiladas.
2. Top with shredded cheese.
3. Bake uncovered for 20–25 minutes until hot and bubbly.

Garnish and Serve

1. Sprinkle with chopped cilantro.
2. Serve with your favorite sides like salsa, guac, or a crisp salad.

Expert Tips and Tricks

• Use fresh shrimp for the best flavor, but frozen works fine—just thaw and pat dry first.
• Don’t overcook the seafood or it’ll turn rubbery.
• Monterey Jack melts smooth and creamy—perfect for this sauce.
• Add a dash of lime juice to the filling for a citrus pop.
• Want it spicy? Add diced jalapeños or a splash of hot sauce.

15 Delicious Variations to Try

1. Cajun Style – Add Cajun seasoning and andouille sausage.
2. Spicy Chipotle – Blend chipotles in adobo into the cheese sauce.
3. Verde Style – Swap creamy sauce for green enchilada sauce.
4. Three Cheese – Mix cheddar, mozzarella, and pepper jack.
5. Lobster Boost – Replace crab with lobster meat.
6. Bacon Wrapped – Wrap tortillas in bacon before baking.
7. Avocado Cream – Add mashed avocado to the filling.
8. Black Bean & Corn – Add black beans for extra fiber.
9. Sweet Heat – Add mango or pineapple salsa.
10. Tex-Mex Beef & Shrimp – Add seasoned ground beef.
11. Buffalo Shrimp – Toss shrimp in buffalo sauce before filling.
12. Poblano Pepper Sauce – Use roasted poblano cream sauce.
13. Mushroom & Seafood – Sauté mushrooms with seafood.
14. Smoked Gouda Sauce – For a deeper smoky flavor.
15. Taco Style – Top with shredded lettuce, sour cream, and diced tomatoes.

What to Serve With Shrimp and Crab Enchiladas (15 Great Options)

1. Spanish rice
2. Refried beans
3. Guacamole
4. Fresh garden salad
5. Pico de gallo
6. Tortilla chips & salsa
7. Street corn (Elote)
8. Roasted vegetables
9. Avocado slices
10. Pickled red onions
11. Jalapeño cornbread
12. Cilantro lime rice
13. Fried plantains
14. Charred asparagus
15. Mexican coleslaw

Storage Tips

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Wrap individual enchiladas and freeze for up to 2 months.
• Reheating: Cover with foil and bake at 350°F until heated through. Or microwave in 1-minute intervals.

How Much Should I Make for a Family Gathering?

Feeding a crowd? One batch (8–10 enchiladas) usually serves 4–6 people.

Use this guide:

• 6 people: 1 batch
• 12 people: 2 batches
• 18 people: 3 batches
• 24 people: 4 batches

Always make a little extra—trust me, nobody’s stoppin’ at one!

How Far in Advance Can I Make It?

You can prep the enchiladas up to 2 days in advance:

• Assemble them (without baking), cover, and refrigerate.
• Make the sauce and refrigerate separately.
• On the day of serving, pour sauce over enchiladas and bake as directed.

To freeze ahead:

• Assemble, add sauce, and freeze unbaked.
• Thaw in the fridge overnight and bake when ready.

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Shrimp and Crab Enchiladas with Creamy Cheese Sauce

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Prep: 20 minutes mins

Cook: 25 minutes mins

Rest Time: 5 minutes mins

Total: 50 minutes mins

Servings: 6

These Shrimp and Crab Enchiladas are loaded with tender seafood and wrapped in warm tortillas, then smothered in a rich, creamy cheese sauce. Perfect for weeknight dinners or special occasions, this beginner-friendly recipe brings restaurant-style flavor straight to your table.

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Ingredients  

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• ▢ For the Filling:
• ▢ 1 lb large shrimp peeled, deveined, and chopped
• ▢ 8 oz lump crab meat picked over for shells
• ▢ 1 tbsp olive oil
• ▢ 1/2 cup onion finely diced
• ▢ 2 cloves garlic minced
• ▢ 1 tsp chili powder
• ▢ 1/2 tsp cumin
• ▢ 1/2 tsp smoked paprika
• ▢ Salt and pepper to taste
• ▢ 1/2 cup diced tomatoes canned or fresh
• ▢ 1/2 cup corn kernels fresh, canned, or frozen
• ▢ For the Creamy Cheese Sauce:
• ▢ 2 tbsp unsalted butter
• ▢ 2 tbsp all-purpose flour
• ▢ 1 1/2 cups chicken or vegetable broth
• ▢ 1 cup heavy cream or half-and-half
• ▢ 1 cup shredded Monterey Jack cheese
• ▢ 1/4 cup sour cream
• ▢ 1/2 tsp garlic powder
• ▢ 1/2 tsp onion powder
• ▢ Salt and pepper to taste
• ▢ For Assembly:
• ▢ 8 –10 medium flour tortillas
• ▢ 1 cup shredded Monterey Jack or cheddar cheese for topping
• ▢ 2 tbsp fresh cilantro chopped (for garnish)

Instructions 

• Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté for 2–3 minutes until softened. Add shrimp, chili powder, cumin, smoked paprika, salt, and pepper. Cook 3–4 minutes, until shrimp are pink. Fold in crab meat gently. Stir in tomatoes and corn. Remove from heat.
• In a medium saucepan, melt butter. Whisk in flour to make a roux and cook 1 minute. Gradually whisk in broth. Simmer for 3 minutes until slightly thickened. Lower heat, add cream, cheese, sour cream, garlic powder, onion powder, salt, and pepper. Stir until smooth.
• Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Fill each tortilla with 2–3 tablespoons of seafood mixture. Roll up and place seam-side down in dish.
• Pour cheese sauce evenly over enchiladas. Top with shredded cheese. Bake uncovered for 20–25 minutes until bubbly.
• Garnish with chopped cilantro and serve hot with salsa, guacamole, or a fresh salad.

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