Seafood Enchiladas Recipe
Your choice of crawfish tails or mesquite camarones
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood Filling
Enchilada Sauce
Enchiladas
Method
Prepare Seafood Filling
- 1
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté until the onion is translucent, about 4-5 minutes.
- 2
Make Enchilada Sauce
- 3
Combine Ingredients
In a medium saucepan, combine the tomato sauce, chicken broth, chili powder, cumin, garlic powder, salt, and black pepper. Stir well to combine.
- 4
Simmer
Bring the mixture to a simmer over medium heat. Reduce heat to low and let it simmer for about 10 minutes, stirring occasionally. Remove from heat and set aside.
Assemble Enchiladas
- 5
Preheat Oven
Preheat your oven to 375°F (190°C).
- 6
Fill Tortillas
Take a corn tortilla, add a portion of the seafood filling in the center, and sprinkle with a little shredded cheese. Roll the tortilla tightly and place it seam-side down in a greased baking dish.
- 7
Repeat
Repeat the filling and rolling process with the remaining tortillas and filling.
- 8
Top with Sauce and Cheese
Once all enchiladas are in the baking dish, pour the enchilada sauce over the top, making sure to cover all tortillas. Sprinkle the remaining shredded cheese over the sauce.
- 9
Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Serve
- 10
Garnish and Serve
Remove from the oven and let cool for a few minutes. Serve hot, garnished with sour cream and chopped green onions.
