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Shrimp and Crab Enchiladas with Creamy Cheese Sauce

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.
Prep Time20 minutes
Cook Time25 minutes
Rest Time5 minutes
Total Time50 minutes
Course: Dinner, Main Course
Cuisine: Seafood, Southern
Keyword: crab enchiladas, creamy seafood enchiladas, shrimp echiladas
Servings: 6

Ingredients

  • 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.