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seafood enchiladas with pico de gallo and Mexican creama on top
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4.75 from 4 votes

Seafood Enchiladas

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.
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Entree
Cuisine: American, Mexican American, Tex Mex
Servings: 12 servings
Calories: 231kcal


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


  • 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.   


Fry the corn tortillas in vegetable oil for 10 seconds on each side to prevent them from falling apart. 


Calories: 231kcal | Carbohydrates: 19g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 1138mg | Potassium: 148mg | Fiber: 2g | Sugar: 2g | Vitamin A: 537IU | Vitamin C: 5mg | Calcium: 93mg | Iron: 1mg