Creamy Seafood Enchiladas That Taste Like a Coastal Getaway

Seafood enchiladas are one of those magical comfort foods that feel both indulgent and special, yet surprisingly easy to make at home. Creamy, cheesy, and packed with tender shrimp and sweet crab, this dish brings restaurant-quality flavor straight to your kitchen. Whether you’re preparing a cozy family dinner, hosting guests, or simply craving something rich and satisfying, these Seafood Enchiladas deliver every single time.

Unlike traditional beef or chicken enchiladas, seafood enchiladas lean into delicate textures and layered flavors. The natural sweetness of shrimp and crab pairs beautifully with a creamy enchilada sauce, melted cheese, and warm tortillas. The result is a dish that feels luxurious without being heavy, bold without being overpowering.

This recipe was designed to be approachable for home cooks while still feeling impressive. You don’t need fancy techniques or hard-to-find ingredients—just fresh seafood, a simple sauce, and a little bit of love.

Why Seafood Enchiladas Are So Popular

Seafood enchiladas have become increasingly popular in coastal-inspired cuisine and modern comfort food cooking. They bridge the gap between classic Mexican-inspired flavors and creamy American-style casseroles. What makes them stand out is their versatility:

• They can be mild or spicy
• Creamy or tomato-based
• Shrimp-focused, crab-focused, or a combination
• Perfect for both weeknight dinners and entertaining

They’re also a great alternative for people who want something different from traditional meat-based enchiladas while still enjoying all the cheesy, saucy goodness.

Ingredients for Seafood Enchiladas

For the Seafood Filling:

• Flour tortillas (soft taco size)
• Raw shrimp, peeled, deveined, and chopped
• Lump crab meat, picked over for shells
• Olive oil or butter
• Yellow onion, finely diced
• Garlic cloves, minced
• Ground cumin
• Smoked paprika
• Salt and black pepper
• Fresh lime juice

For the Creamy Enchilada Sauce:

• Butter
• All-purpose flour
• Seafood or chicken broth
• Sour cream
• Enchilada sauce (mild or medium)
• Shredded Monterey Jack cheese
• Shredded mozzarella or Oaxaca-style cheese

For Topping & Garnish:

• Extra shredded cheese
• Fresh cilantro
• Lime wedges

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a large baking dish and set aside.
2. Heat olive oil or butter in a skillet over medium heat. Add diced onion and sauté until soft and translucent.
3. Stir in garlic, cumin, smoked paprika, salt, and pepper. Cook for 30 seconds until fragrant.
4. Add chopped shrimp and cook just until pink and opaque, about 2–3 minutes.
5. Remove the skillet from heat and gently fold in the lump crab meat and fresh lime juice. Set the filling aside.
6. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to remove the raw flour taste.
7. Slowly whisk in broth, stirring constantly until smooth and thickened.
8. Reduce heat to low and stir in sour cream and enchilada sauce until fully combined.
9. Stir in shredded cheese until melted and creamy. Season with salt and pepper to taste.
10. Warm tortillas slightly so they’re pliable.
11. Spoon seafood filling down the center of each tortilla, roll tightly, and place seam-side down in the baking dish.
12. Pour creamy enchilada sauce evenly over the rolled tortillas.
13. Sprinkle generously with extra shredded cheese.
14. Bake uncovered for 25–30 minutes, or until bubbly and lightly golden on top.
15. Garnish with fresh cilantro and serve hot with lime wedges.

Tips for Perfect Seafood Enchiladas

• Don’t overcook the seafood: Shrimp cooks quickly and will continue cooking in the oven. Slightly undercooked is better than rubbery.
• Use fresh crab when possible: Lump crab meat provides sweetness and texture that canned alternatives can’t match.
• Warm tortillas first: This prevents cracking and tearing during rolling.
• Balance the sauce: If your enchilada sauce is spicy, balance it with extra sour cream or cheese.

Delicious Variations

• Spicy Seafood Enchiladas: Add diced jalapeños or chipotle powder.
• White Sauce Only: Skip red enchilada sauce and use only creamy white sauce.
• Cheesy Lobster Enchiladas: Substitute lobster for crab for an ultra-luxury version.
• Low-Carb Option: Use low-carb tortillas or bake the filling casserole-style.

What to Serve with Seafood Enchiladas

Seafood enchiladas pair beautifully with light, fresh sides:

• Cilantro lime rice
• Black beans or refried beans
• Simple avocado salad
• Roasted corn with lime and chili

Cultural & Culinary Notes

While enchiladas originated in Mexican cuisine, seafood enchiladas are a modern fusion dish, especially popular in coastal regions and Tex-Mex cooking. They showcase how traditional formats evolve to reflect local ingredients and contemporary tastes.

Final Thoughts

These Seafood Enchiladas are creamy, comforting, and bursting with flavor. They’re proof that seafood dinners don’t have to be complicated to feel special. Whether you’re cooking for family or impressing guests, this dish brings warmth, indulgence, and coastal charm to the table.

Seafood Enchiladas

Creamy seafood enchiladas filled with shrimp and crab, baked in a rich enchilada sauce and topped with melted cheese.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American, Mexican-Inspired

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

Seafood Filling

• 1 lb raw shrimp peeled and chopped
• 8 oz lump crab meat
• 1 tbsp olive oil
• 1 cup onion diced
• 2 cloves garlic minced

Sauce & Assembly

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1.5 cups broth
• 1 cup sour cream
• 1 cup enchilada sauce
• 2 cups shredded cheese

Equipment

• Large skillet
• Saucepan
• Baking dish

Method

 

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Sauté onion and garlic in olive oil until soft. Add shrimp and cook briefly.
3. Remove from heat and fold in crab meat.
4. Prepare sauce by melting butter, whisking in flour, then broth, sour cream, and enchilada sauce.
5. Fill tortillas with seafood mixture, roll, and place in baking dish.
6. Pour sauce over enchiladas, top with cheese, and bake 25–30 minutes.

Notes

Serve hot with fresh cilantro and lime wedges.