Seafood Enchiladas

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 601.1
  • Total Fat: 34.9 g
  • Cholesterol: 192.6 mg
  • Sodium: 1,424.4 mg
  • Total Carbs: 38.5 g
  • Dietary Fiber: 1.4 g
  • Protein: 34.7 g

View full nutritional breakdown of Seafood Enchiladas calories by ingredient
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Number of Servings: 8


    1 green onion finely chopped
    2 tbsp vegetable oil
    2 tbsp plus 1/2 cup butter, divided
    1/2 cup chicken broth
    1 bottle clam jiuce
    1 lb bay scallops
    1 lb. uncooked shrimp, peeled & devined
    1 8oz package imitation crabmeat
    1/4 tsp white pepper, divided
    1-1/2 cups milk
    1/2 cup flour
    1/2 tsp salt
    1 cup heavy whipping cream
    1/2 cup parmesan cheese, divided
    8 burrito size flour tortillas


In a large skillet, saute onion in oil and 2 tbsp butter until tender. Stir in broth and clam jiuce; bring to a boil. Add the scallops, shrimp, crab, and 1/8 tsp white pepper; return to a boil. Reduce heat; simmer, uncovered, for 4 to 5 mins or until shrimp turn pink and scallops are firm and opaque, stirring gently, drain, reserving cooking liquid; set seafood mixture aside.

In a saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 mins or until thickened. remove from the heat; stir in cream and 1/4 cup parmesan cheese. Stir all put 1/3 cup of white sauce into the seafood mixture.

Spread the 1/3 cup white sauce into the bottom of a greased 9x13 baking dish. Take your tortillas and add about 1/4 cup (I am guessing here, I use 2 scoops with the medium sized Pampered Chef scoop) of the saefood mixture into each shell and fold, placing seam side down. Continue with the other tortillas. Take the remaining mixture and spread evenly over the top of the stuffed tortillas - being sure that everything gets covered. Top with the remaing parmesan cheese; Bake at 350 for 35-40 mins, let stand for 10 mins before serving.

Number of Servings: 8

Recipe submitted by SparkPeople user CATNIP76.

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