Two seafood enchiladas stuffed with flavorful seafood filling and covered with our special seafood sauce and creamy mozzarella cheese. Served with Spanish rice.

In a skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add shrimp and crab meat, cooking until shrimp turn pink. Stir in cream cheese, green onions, cilantro, lime juice, salt, and black pepper. Mix until well combined and remove from heat.

Prepare the Seafood Filling

Preheat the oven to 180°C (350°F). Take a corn tortilla, place a generous amount of the seafood filling in the center, and roll it up tightly. Repeat until all tortillas are filled.

Assemble the Enchiladas

In a separate saucepan, combine additional cream cheese with a splash of water to create a creamy sauce. Stir until smooth and adjust seasoning if necessary.

Prepare the Sauce

Place the rolled enchiladas in a baking dish. Pour the creamy sauce over the top and sprinkle with shredded mozzarella cheese. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Bake the Enchiladas

Serve the enchiladas hot with a side of Spanish rice.

Serve

Corn tortillas

cancun combo

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!