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Seafood Enchiladas With Cherry Tomato Salsa

Seafood Enchiladas With Cherry Tomato Salsa recipe image
These Seafood Enchiladas offer a lighter, fresher twist on the classic Mexican comfort food. A savory mixture of shrimp, scallops, and crabmeat is gently saut&# 195;©ed with butter and spices, then rolled into warm tortillas. The dish is bathed in a creamy sauce and baked until bubbly and golden. The key to this recipe is the vibrant cherry tomato salsa, which adds a burst of acidity and sweetness to cut through the richness of the seafood. Perfect for a weeknight dinner or a casual weekend gathering, these enchiladas are elegant yet easy to prepare. The combination of tender shellfish and crisp vegetables creates a delightful texture contrast in every bite.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 119.8
Description
These Seafood Enchiladas offer a lighter, fresher twist on the classic Mexican comfort food. A savory mixture of shrimp, scallops, and crabmeat is gently saut&# 195;©ed with butter and spices, then rolled into warm tortillas. The dish is bathed in a creamy sauce and baked until bubbly and golden. The key to this recipe is the vibrant cherry tomato salsa, which adds a burst of acidity and sweetness to cut through the richness of the seafood. Perfect for a weeknight dinner or a casual weekend gathering, these enchiladas are elegant yet easy to prepare. The combination of tender shellfish and crisp vegetables creates a delightful texture contrast in every bite.
Ingredients
  • 1 tablespoon Butter or margarine
  • 1 pound Medium shrimp, peeled and
Directions
  1. 1
    Preheat oven to 375ðF (190ðC).
  2. 2
    In a large skillet, melt butter over medium heat.
  3. 3
    Add shrimp, scallops, and crabmeat to the skillet.
  4. 4
    Sauté seafood for 3-4 minutes until shrimp turn pink and opaque.
  5. 5
    Remove skillet from heat and let mixture cool slightly.
  6. 6
    Warm tortillas briefly in microwave or dry skillet to make them pliable.
  7. 7
    Spoon seafood mixture into the center of each tortilla and roll tightly.
  8. 8
    Place rolled enchiladas seam-side down in a greased baking dish.
  9. 9
    Pour enchilada sauce over the rolls and sprinkle with cheese.
  10. 10
    Bake for 20-25 minutes until cheese is melted and sauce is bubbly.
  11. 11
    Prepare salsa by chopping cherry tomatoes, onion, and cilantro.
  12. 12
    Top baked enchiladas with fresh cherry tomato salsa before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 119.8kcal
% Daily Value *
Total Fat 3.4g6%
Saturated Fat 0.9g5%
Cholesterol 172.5mg58%
Sodium 393.7mg17%
Total Carbohydrate 0.3g1%
Dietary Fiber 0.0g0%
Sugars 0.2g
Protein 22.7g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use leftover cooked shrimp or a seafood boil mix to speed up prep time.

For a gluten-free version, use corn tortillas and ensure your enchilada sauce is GF certified.

Do not overcook the scallops or shrimp in the skillet, as they will continue to cook in the oven.

This dish can be assembled up to a day in advance. Cover and refrigerate, then bake from cold, adding 5-10 minutes to cook time.

Leftover enchiladas store well in an airtight container in the refrigerator for up to 3 days. Reheat in oven or microwave.

Keywords: seafood, enchiladas, shrimp, crab, scallops, tomato, salsa, mexican, dinner, baked, tortilla, cheese, spicy, comfort food, easy, quick, fresh, summer, party, family
Read it online: https://www.chefs-mate.com/recipe/seafood-enchiladas-with-cherry-tomato-salsa/