Seafood Enchiladas
Learn how to make the BEST creamy shrimp enchiladas with tender seafood, smooth sauce and simple ingredients. A restaurant-quality seafood enchiladas recipe at home.
This is a sponsored post written by me on behalf of Big O’ Smokehouse. All opinions are 100% my own.
Creamy, Flavor-Packed Shrimp Enchiladas
Shrimp enchiladas are an unexpected comfort food that somehow feel both indulgent and fresh at the same time. They’re also super adaptable to what you have on hand.
This recipe has been tested with both fresh shrimp and smoked shrimp, and with both smoked whitefish spread and spinach-artichoke dip in the filling. All of the results were equally delicious, just different. And it wasn’t a chore testing it this many times – we loved eating it again and again.
With onion, bell pepper, a bit of green chiles and our favorite creamy enchilada sauce, these seafood enchiladas bake up bubbly, cheesy and unbelievably satisfying.
Heads up! You’ll need a batch of our creamy enchilada sauce to make this recipe:
Why You’ll Love This Seafood Enchiladas Recipe
- Mild green chiles and a very gentle level of spice make these a crowd-pleaser. Even kids who think they don’t like shrimp might end up loving these, thanks to the creamy sauce.
- Great as a make-ahead recipe to freeze for a future meal. Great for taking to new parents or somebody recovering from illness.
- Use what you have on hand or can easily buy – there’s a lot of substitution options here.
Seafood Enchiladas Ingredients
A full recipe card, including exact ingredient amounts, appears at the bottom of this post.
- olive oil – for sauteeing all the vegetables and shrimp.
- onion and bell pepper – add sweetness and texture to the filling. We used yellow onion and red bell pepper, but white onions and yellow, orange or green bell peppers are also great!
- garlic – for lots of aromatic flavor.
- shrimp – the star protein. Raw shrimp (we used 31-40 size) cook quickly and stay juicy, and smoked shrimp (more on this below!) add bold complexity. Either way, you’ll need to chop the shrimp into bite-sized pieces.
- taco seasoning, salt and pepper – simple seasoning that enhances the shrimp without overpowering it. If you don’t have taco seasoning, use a bit of chili powder and cumin.
- creamy dip – some sort of creamy dip or spread is what binds the filling together. We love Big O’ Smokehouse smoked whitefish spread to reinforce the seafood flavor, but store-bought spinach dip is also a good choice.
- diced green chiles – add mild heat and flavor.
- enchilada sauce – we’ll be using our Sour Cream Enchilada Sauce to add a creamy and tangy sauce component.
- tortillas – to act as the wrapper for the filling. We like to use flour tortillas, but you can also use corn.
- Monterey Jack cheese – adds melty goodness and also binds the filling together. Pepper jack is also great for more spice!
- cilantro, green onions and lime wedges – optional garnishes to add freshness and color.
All About Big O’ Smokehouse
Big O’ Smokehouse is a family-run Michigan business known for their high-quality, ready-to-eat smoked seafood – everything from salmon and trout to whitefish and shrimp.
For these creamy shrimp enchiladas, we especially love their smoked whitefish spread, which adds the perfect savory richness and subtle smoky depth to the filling. It blends right in and makes the whole dish feel a little more special with no extra effort.
Their smoked shrimp is another great option for this recipe – fully cooked, super flavorful, and easy to fold in.
Big O’s premium products are available in over 200 stores in Michigan. I find them at Western Market in Ferndale, and you can use their Product Locator to find them near you!
To learn more, follow @BigOSmokehouse on Facebook and Instagram.
How To Make This Shrimp Enchilada Recipe
- COOK VEGGIES & SHRIMP. Cook the onion and bell pepper in a bit of oil until softened, then add the garlic, shrimp, taco seasoning, salt and pepper and cook until the shrimp are opaque (if you’re using smoked shrimp, skip adding them in this step and stir them in later with the spread and green chiles).
- STIR. Add the dip/spread and green chiles and stir until well combined.
- BUILD. Spread 1/2 cup of the enchilada sauce in the bottom of a baking dish. Then, place the tortillas on your work surface and divide the shrimp mixture between the tortillas. Divide half of the cheese over the shrimp mixture.
- ASSEMBLE. Roll the tortillas around the filling and place them in the baking dish seam side down. Spread the remaining sauce over the enchiladas and sprinkle them with the remaining cheese.
- BAKE. Transfer to a preheated oven and bake until bubbly.
- SERVE. Serve garnished with cilantro, scallions, and a squeeze of lime juice.
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Home Chef Tips
- If you have trouble rolling up the flour tortillas while they are cold, try briefly warming them in the microwave (like 10 seconds or less) or over an open flame if you have a gas stove.
- Monterey Jack cheese melts smoother and creamier when you grate it yourself. The pre-shredded cheese doesn’t melt as well because it contains anti-caking agents.
What To Serve With This Seafood Enchilada Recipe
Turn these seafood enchiladas into a meal by pairing it with Tex Mex and Mexican food like sides, condiments and drinks. We recommend:
Creamy Shrimp Enchiladas Recipe Storage & Reheating
- Refrigerate: If you have leftovers, transfer them to an airtight container and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lid and keep in the refrigerator up to 2 days.
- Reheat: In a 300 degree F oven or microwave at 50% power until warmed through.
- Freeze: Assemble, tightly wrap, and freeze, unbaked, for up to 3 months. Thaw overnight in the refrigerator before baking according to instructions below. It is not recommended to freeze already cooked enchiladas, as the texture suffers.
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Shrimp Enchiladas
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Ingredients
For the Enchiladas:
- 1 tablespoon olive oil
- 1 small yellow onion finely chopped
- 1 small red bell pepper finely chopped
- 2 cloves garlic minced
- 1 pound peeled/deveined raw shrimp or smoked shrimp chopped into bite-sized pieces
- 2 teaspoons taco seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 8 ounces smoked whitefish spread or prepared spinach dip
- 1 can diced green chiles (4 ounces)
- 1 batch Sour Cream Enchilada Sauce (2 cups), divided
- 8 6-inch flour tortillas
- 2 cups shredded Monterey Jack cheese, divided (8 ounces)
For Serving:
- Chopped fresh cilantro
- Sliced scallions
- Lime wedges
Instructions
- Preheat oven to 350 degrees F. Heat oil in large skillet over medium heat. Add onion and red bell pepper and cook 4 to 5 minutes or until softened, stirring occasionally. Add garlic and cook 30 seconds, stirring constantly.
- Add chopped shrimp, taco seasoning, salt and pepper to skillet and cook 3 to 4 minutes or until shrimp are just opaque, stirring frequently (if you’re using smoked shrimp, skip adding them in this step and stir them in with the whitefish spread in the next step). Remove from heat and let stand 5 minutes.
- Add whitefish spread (or dip) and green chiles to shrimp mixture and stir until well combined.
- Spread 1/2 cup Sour Cream Enchilada Sauce in bottom of 9×13 baking dish.
- Place tortillas on work surface. Divide shrimp mixture equally down center of tortillas. Divide half of cheese over shrimp mixture.
- Roll tortillas up around the filling and place seam side down in baking dish. Spread remaining Sour Cream Enchilada Sauce over the top of the enchiladas and sprinkle with remaining shredded cheese.
- Transfer to oven and bake 25 to 30 minutes or until bubbly. Let stand 5 minutes before serving garnished with cilantro, scallions, and a squeeze of lime juice, if desired.
