Cheesy Seafood Enchiladas

  Dinner

Quick-cooking seafood and mildly spicy chile peppers and salsa make this dish a flavor adventure that my family loves. I’ve made it with chicken instead of fish, too. Just saute until done.

Cheesy Seafood Enchiladas

Average Rating: 5

TOTAL TIME: Prep: 30 min. Bake: 20 min.
YIELD: 6 servings.

Ingredients

  • 1 tablespoon butter
  • 1 small onion, chopped
  • 1/2 pound uncooked shrimp (31-40 per pound), peeled, deveined and chopped
  • 1/2 pound red snapper fillet or other firm white fish, cut into 1-inch chunks
  • 1-1/2 cups salsa verde
  • 1 package (8 ounces) cream cheese, cubed
  • 1 can (4 ounces) chopped green chiles
  • 1/2 teaspoon salt
  • 2 cups shredded Monterey Jack cheese, divided
  • 12 corn tortillas (6 inches)
  • Fresh cilantro leaves or jalapeno pepper slices

Instructions

  • 1. Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add shrimp and snapper; cook until shrimp turn pink, 5-7 minutes. Remove from pan.
  • 2. In the same pan, cook and stir salsa, cream cheese, chiles and salt over medium heat just until cream cheese is melted. Stir in 1 cup shredded cheese; remove from heat.
  • 3. Spread 1 cup cheese sauce into a greased 13x9-in. baking dish. Gently stir remaining cheese sauce into shrimp mixture. Place 1/3 cup shrimp mixture off center on each tortilla. Roll up and place in prepared dish, seam side down. Sprinkle with remaining cheese.
  • 4. Cover and bake until heated through and cheese is melted, 20-25 minutes. Sprinkle with cilantro before serving.

Nutrition Facts

2 enchiladas: 481 calories, 29g fat (16g saturated fat), 136mg cholesterol, 1055mg sodium, 30g carbohydrate (5g sugars, 4g fiber), 28g protein.

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