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You’re going to love this cheesy seafood enchiladas recipe! Corn tortillas lightly fried, then filled with shrimp, crab, and corn, then topped off with a creamy chipotle sauce. The ultimate dinner option perfect for Cinco de mayo or year-round.
I love whipping up Tex-Mex or Mexican recipes so much, I make them at least twice a week. Some of my favorites include, sopa de fideo, beef tostadas, and Mexican corn salad.
I’ve been making this recipe for years but have slightly modified it over time. If you like saucy and cheesy enchiladas then you are going to really enjoy these.
Why This Recipe Works
It’s made with fresh shrimp and corn, so it tastes super fresh. The addition of the corn adds a touch of sweetness that takes it to the next level. I went easy on the spices because I really wanted the seafood and chipotle cream sauce to shine. However, feel free to season to your liking.
Ingredients You’ll Need
- Shrimp – I highly recommend using peeled and deveined raw shrimp. Medium-sized or baby shrimp work perfectly.
- Crab – Definitely use lump or jumbo crab meat. Avoid canned crab meat that isn’t refrigerated.
- Corn – frozen, fresh, or canned corn works.
- Chipotle Peppers in Adobo Sauce – Make sure to remove the seeds from the chipotle peppers if you don’t like it spicy.
- Cheese – any type of melting cheese works. I used a Mexican four-cheese blend and queso fresco.
- Corn Tortillas – You can use flour tortillas but corn tortillas taste so much better! In order for the tortillas to roll without falling apart, you must fry them in vegetable oil for 10-15 seconds on each side.
- Lobster Base – if you can find lobster base, it will add tons of flavor to the enchiladas. To make lobster stock, simply add 1 tbsp of lobster base to 2 cups of water. However, you can substitute lobster stock for chicken stock.
How To Make Seafood Enchiladas
Step 1
Begin by adding oil to a large skillet and cook over medium-high heat. Add the onions and jalapenos and cook for 3-4 minutes or until translucent. Stir in the spices and fresh garlic and cook for 30 seconds. Add the shrimp and cook the shrimp for 1-2 minutes or until the shrimp turn pink.
Step 2
Fold in the corn and crab gently, add some fresh lime, and season with salt and pepper. In a separate skillet, add some butter and cook over medium-high heat. Once the butter melts, add the flour. Whisk the butter and flour and cook for 1-2 minutes. Add the chipotle pepper and adobo sauce and cook for 20 seconds. Stir in the lobster stock and heavy cream. Mix well and reduce the heat to medium-low. Once the sauce thickens, season it with cumin, garlic powder, onion powder, salt, and pepper.
Step 3
Add about 1/4 cup of sauce to a 9×13 casserole dish. Fry the corn tortillas in vegetable oil for 10 seconds on each side. Add about 2-3 tbsp of the shrimp and crab mixture to each tortilla and roll them up tightly. Place them seam side-down in the casserole and repeat with the remaining tortillas. Add any left-over seafood on top of the rolled tortillas. Spoon chipotle cream sauce over the top of the rolled enchiladas and then cover with cheese. Bake at 375 degrees F for 20 minutes.
Recipe FAQS And Top Tips
Can I add chicken instead of seafood?
Absolutely, feel free to use chicken, veggies, pork, or use only cheese for vegetarian enchiladas. These chicken enchiladas and beef enchiladas are made completely from scratch and are super delicious!
Do You Have To Fry Tortillas For Enchiladas?
It’s important to fry the tortillas so that they don’t fall apart while you roll them.
Can I Use Flour Tortillas Instead Of Corn Tortillas?
Yes. The good thing about using flour tortillas is that there’s no frying required.
How Can I Make These Spicier?
Add some extra jalapenos and don’t remove the chipotle seeds. You can also add extra adobo sauce and chili powder to the cream sauce.
What Can I Serve This With?
These seafood enchiladas go great with instant pot refried beans and Spanish rice. As for toppings, you can do jalapenos, pico de gallo, guacamole, sour cream, black olives, cabbage, or Mexican crema.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram or Pinterest!
Seafood Enchiladas
Ingredients
For The Chipotle Cream Sauce:
- 4 tbsp butter
- 1/4 cup all purpose flour
- 2 cups lobster stock , or chicken stock
- 1 cup heavy cream
- 1 chipotle pepper in adobo sauce
- 3 tbsp adobo sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cumin
- salt and pepper to taste
For The Seafood Filling:
- 1 lb crab
- 1/2 lb shrimp, peeled and deveined
- 1/2 tsp chili powder
- 1 tsp onion powder
- 1/2 tsp cumin
- 1/2 jalapeno pepper
- 1/2 cup corn, optional
- 2 garlic cloves, finely minced
- 1/2 onion, finely diced
- 1/2 lime
- salt and pepper to taste
- oil
For The Enchiladas:
- 12 corn tortillas
- 2 cups shredded Mexican 4 cheese blend , or your favorite cheese
- 1/2 cup pico de gallo, optional
- 2 tbsp Mexican cream or sour cream , optional
- 1/4 cup queso fresco , optional
Instructions
- Add some oil to a large skillet and cook over medium-high heat. Add the onions and jalapenos and cook for 3-4 minutes or until translucent. Stir in the spices and fresh garlic and cook for 30 seconds. Add the shrimp and cook the shrimp for 1-2 minutes or until the shrimp turn pink.
- Fold in the corn and crab gently, add some fresh lime, and season with salt and pepper. In a separate skillet, add some butter and cook over medium-high heat. Once the butter melts, add the flour. Whisk the butter and flour and cook for 1-2 minutes.
- Add the chipotle pepper and adobo sauce and cook for 20 seconds. Stir in the lobster stock and heavy cream. Mix well and reduce the heat to medium-low. Once the sauce thickens, season it with cumin, garlic powder, onion powder, salt, and pepper.
- Add about 1/4 cup of sauce to a 9x13 casserole dish. Fry the corn tortillas in vegetable oil for 10 seconds on each side. Add about 2-3 tbsp of the shrimp and crab mixture to each tortilla and roll them up tightly. Place them seam side-down in the casserole and repeat with the remaining tortillas.
- Place any left-over seafood on top of the rolled tortillas. Spoon chipotle cream sauce over the top of the rolled enchiladas and then cover with cheese. Bake at 375 degrees F for 20 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just wanted to say THANK YOU for your attention to details… my Shrimp & Crab Enchiladas came out Awesomeeeee! Lol
I winged it… and might have used a touch more wineeee.. lol but the whole family loved it!
And the Vid on YouTube was Super helpful … and Loved the voice as well!
I’ll be back for more!
That’s awesome Andrew! So glad you enjoyed these 🙂