Enchiladas De Mariscos Recipe

Prep and Cook Shrimp

Pat shrimp dry and season with 1/2 tsp salt and 1/8 tsp black pepper. Heat 2 tbsp olive oil in a skillet over medium-high heat. Add shrimp and cook 1–2 minutes per side until just opaque and cooked through. Remove shrimp from pan and let cool slightly.

Chop and Combine

Roughly chop cooked shrimp into 1/2-inch pieces. In a bowl combine chopped shrimp, 1 cup Dungeness crab meat, 1/2 cup finely diced yellow onion, 2 minced garlic cloves, 2 tbsp chopped cilantro, 1 tbsp fresh lime juice, remaining 1/4 tsp salt and 1/8 tsp black pepper. Gently fold to combine and taste — adjust salt or lime as needed. Set filling aside.

Roast Vegetables

Preheat broiler or a cast-iron over high heat. Place tomatillos (halved if large), poblano, jalapeño, 1/2 cup quartered white onion and 3 garlic cloves on a rimmed baking sheet. Drizzle with 1 tbsp vegetable oil and toss to coat. Broil or roast, turning occasionally, until skins are charred and tomatillos are soft, about 8–12 minutes.

Peel and Seed

Let roasted peppers cool slightly, then remove skins and seeds from the poblano and jalapeño (for milder heat remove all seeds; for more heat keep some).

Blend Salsa

Transfer roasted tomatillos, peeled peppers, roasted onion and garlic to a blender. Add 1/2 cup packed cilantro, 2 tbsp lime juice, 1 tsp salt and 1/2 cup water. Blend until smooth. Taste and adjust seasoning or consistency, adding up to 2 tbsp more water if needed. If you prefer a smoother sauce, strain through a fine-mesh sieve into a bowl.

Simmer Salsa

Heat a small saucepan over medium heat and add the blended salsa. Simmer gently 6–8 minutes to deepen the flavor and reduce raw edge. Keep warm. If sauce is very thin after simmering, simmer an additional 2–3 minutes to reach a slightly saucy (not watery) consistency.

Preheat and Prepare Tortillas

Preheat oven to 375°F (190°C). Lightly brush both sides of each corn tortilla with the 2 tbsp vegetable oil or briefly warm them in a dry skillet to make them pliable (about 20–30 seconds per side). Keep tortillas warm under a clean towel to prevent cracking.

Assemble Enchiladas

Pour about 1 cup of warm tomatillo salsa into the bottom of a 9x13-inch baking dish and spread into an even layer. Place a tortilla on a work surface, spoon about 2–3 tbsp of the seafood filling down the center, and sprinkle with about 2 tbsp shredded cheese. Roll the tortilla tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling (should make 10–12 enchiladas) arranging them snugly in the dish.

Top and Bake

Once all enchiladas are assembled, spoon the remaining warm salsa evenly over the tops (use about 1 to 1 1/2 cups), then sprinkle remaining shredded cheese over the enchiladas. Cover the dish loosely with foil and bake 12 minutes. Remove foil and bake an additional 5–7 minutes until cheese is melted and edges are bubbly.

Finish and Garnish

Remove from oven and let rest 3–5 minutes. Garnish with sliced radishes, chopped cilantro, crumbled queso fresco (if using), and dollops or a drizzle of crema or sour cream. Serve with lime wedges on the side.