Here’s a creamy, mild, and comforting Creamy Seafood Enchiladas recipe—rich without being spicy, and easy to adjust to your taste 🌮🦐
🌮 Creamy Seafood Enchiladas
Ingredients (serves 4–6)
Seafood filling
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250 g (½ lb) shrimp, peeled, deveined, chopped
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250 g (½ lb) white fish (cod, haddock, pollock), chopped
(or use all shrimp) -
1 tbsp butter or oil
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Salt & black pepper
Creamy sauce
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2 tbsp butter
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2 tbsp flour
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1½ cups milk
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½ cup sour cream
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½ cup shredded Monterey Jack or mozzarella
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1–2 tbsp green enchilada sauce (optional, mild)
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Garlic powder or minced garlic, to taste
Enchiladas
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8 flour tortillas
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1 cup shredded cheese (Monterey Jack, mozzarella, or a blend)
Optional add-ins
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Sautéed onions or bell peppers
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Chopped green onions
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A small can of green chilies (mild)
👩🍳 Instructions
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Cook the seafood
Heat butter or oil in a skillet. Lightly season seafood with salt and pepper and sauté just until cooked (2–3 minutes). Remove from heat. -
Make the creamy sauce
In a saucepan, melt butter. Whisk in flour and cook 1 minute. Slowly whisk in milk until smooth and thickened.
Remove from heat; stir in sour cream, cheese, garlic, and optional enchilada sauce. -
Assemble enchiladas
Spoon seafood mixture into tortillas, roll up, and place seam-side down in a greased baking dish. -
Top & bake
Pour sauce over enchiladas. Sprinkle with shredded cheese.
Bake at 180°C / 350°F for 25–30 minutes, until bubbly and lightly golden. -
Rest & serve
Let sit for 5 minutes before serving.
🌿 Serving Ideas
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Top with fresh cilantro, green onions, or avocado slices
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Serve with rice, beans, or a simple salad
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Add a squeeze of lime just before eating
🔄 Variations
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Extra rich: Add a splash of cream to the sauce
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Lighter: Use low-fat milk and less cheese
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Spicy: Add jalapeños or chipotle (optional)
If you want, I can:
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Make it gluten-free
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Use canned seafood
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Turn it into a one-pan version
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Adjust for kids / very mild flavors