We don’t skimp on this enchilada! Our chef’s special seafood filling, covered in a creamy seafood sauce and sprinkled with mozzarella cheese then stuffed in a large flour tortilla. Served with Spanish rice and your choice of beans.

In a skillet over medium heat, sauté minced garlic and chopped green onions until fragrant. Add shrimp and crab meat, cooking until shrimp turns pink. Stir in cream cheese, lime juice, and cilantro. Season with salt and pepper. Remove from heat.

Prepare the Seafood Filling

In a saucepan, combine heavy cream, seafood broth, and a pinch of salt. Heat over medium heat until warm. Stir in shredded mozzarella until melted and creamy.

Make the Sauce

Take a large flour tortilla and fill it with a generous portion of the seafood filling. Roll tightly and place seam-side down in a greased baking dish. Repeat with remaining tortillas.

Assemble the Enchiladas

Pour the creamy seafood sauce over the enchiladas and sprinkle extra mozzarella on top.

Top with Sauce and Cheese

Bake in a preheated oven at 180°C (350°F) for 20-25 minutes until the cheese is bubbly and golden.

seafood enchilada grande (paradiso specialty)

Recipe information

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