Seafood Enchiladas Recipe

Prep seafood

Pat shrimp and scallops/white fish dry with paper towels, then chop larger shrimp into bite-sized pieces so all seafood is roughly uniform.

Heat a large skillet over medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil until shimmering.

Add the chopped onion and green bell pepper. Sauté 3–4 minutes until softened and slightly translucent.

Stir in 2 teaspoons minced garlic and cook 30 seconds until fragrant (do not brown).

Add the seafood to the pan in a single layer. Cook, stirring occasionally, 2–4 minutes until shrimp turn pink and scallops/white fish are opaque and just cooked through. Total cooking time depends on size; avoid overcooking.

Season the seafood mixture with 1 tablespoon lime juice, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine and remove from heat.

Stir in 2 tablespoons chopped cilantro. Taste and adjust seasoning if needed. Set aside to cool slightly while you make the sauce.

In a medium saucepan, melt 2 tablespoons butter over medium heat. Add 2 tablespoons flour and whisk continuously to make a blond roux, cooking 1–2 minutes but not letting it brown.

Whisk in 1 teaspoon minced garlic and cook 30 seconds.

Slowly whisk in 1 cup chicken or seafood stock until smooth, then add 2 tablespoons white wine (or extra stock) and 1 tablespoon tomato paste. Bring to a gentle simmer, whisking so the sauce thickens.

Stir in 1/2 cup heavy cream and 1/4 cup half-and-half (if using). Reduce heat to low and simmer 2–3 minutes until slightly thickened and creamy.

Season with 1/4 teaspoon ground cumin, 1/4 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust salt or acidity (add a squeeze of lime if desired). Keep warm.

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or similar-sized casserole dish.

Warm the tortillas to make them pliable: heat a skillet over medium and lightly brush or spray each tortilla with oil; warm 20–30 seconds per side until soft and flexible, or wrap in a damp towel and microwave 30–45 seconds. Keep warm under a towel.

Spoon about 2–3 tablespoons of the creamy enchilada sauce into the bottom of the prepared baking dish and spread into a thin layer to keep tortillas from sticking.

Place about 1/4 to 1/3 cup of the seafood filling down the center of each warmed tortilla. Sprinkle ~1 to 2 tablespoons total shredded cheese over the filling in each tortilla.

Roll the tortilla tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling; you should have 6–8 enchiladas depending on tortilla size and filling.

Pour the remaining creamy sauce evenly over the rolled enchiladas, using a spoon to cover each one. Sprinkle the remaining shredded Monterey Jack and cheddar cheese evenly on top.

Cover the baking dish loosely with foil and bake in the preheated 375°F oven for 12 minutes. Remove foil and bake an additional 6–8 minutes until cheese is bubbly and lightly golden.

If you like a browned top, place under the broiler 1–2 minutes (watch closely to prevent burning).

Let the enchiladas rest 5 minutes out of the oven. Garnish with remaining chopped cilantro, sliced green onions, optional crumbled queso fresco, pickled jalapeños and avocado slices. Serve with lime wedges.