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Seafood Enchiladas

Feed the whole family with these Seafood Enchiladas that are quick, easy and a true crowd-pleaser.

Gooseberry Patch MAY 2012

  • Yield: Serves 12


  • 3 cups chicken broth
  • 1/3 cup all-purpose flour
  • 1 14 1/2 oz. can diced tomatoes
  • 3 green chiles, chopped
  • 1/2 cup onion, chopped
  • 1/2 teaspoon garlic, minced
  • 1 teaspoon sugar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste
  • 1 pound crabmeat
  • 1/2 pound cooked shrimp
  • 1 12-oz. pkg. shredded Monterey Jack cheese
  • 12 10-inch flour tortillas
  • 3/4 cup sour cream


Combine broth with flour in a saucepan. Cook over medium heat until thickened, stirring constantly. Add tomatoes with juice, chiles, onion, garlic, sugar and seasonings. Bring to a simmer, stirring frequently. Remove from heat.

Divide seafood and half of cheese evenly among tortillas; roll up and arrange seam-side down in a greased 15"x10" baking pan. Blend sour cream into tomato mixture. Spoon tomato mixture over enchiladas; sprinkle with remaining cheese.

Bake, uncovered, at 400 degrees for 15 minutes, or until cheese melts.


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Seafood Enchiladas Recipe