Creamy Crab and Shrimp Enchiladas From Scratch

These Creamy Crab and Shrimp Enchiladas From Scratch are rich, comforting, and packed with seafood flavor. Filled with tender shrimp, sweet crab meat, black beans, and cheese, then finished with a creamy green salsa sauce, this recipe delivers restaurant-quality enchiladas made right at home.

Why You’ll Love This Recipe

• Creamy, cheesy, and full of seafood flavor
• Made completely from scratch with simple steps
• Perfect for family dinners or special occasions
• Freezer-friendly and great for meal prep
• Halal-friendly comfort food

Ingredients

Enchilada Filling

• 16 oz can seasoned black beans, drained and rinsed
• 6 oz lump white crab meat, drained
• 2 cups frozen fully cooked salad shrimp
• 1/2 cup green salsa, divided
• 1 1/2 cups shredded Mexican blend cheese, divided
• 1/2 cup sour cream

Cream Sauce

• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• Pinch kosher salt
• 1 1/2 cups chicken broth
• 1/4 cup half and half or sour cream

For Assembly

• 8 corn or flour tortillas
• Finely shredded cabbage, optional
• Fresh cilantro, optional

Instructions

1. Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
2. In a bowl, mix black beans, crab, shrimp, 1/4 cup salsa, 1/2 cup cheese, and sour cream.
3. Spoon about 1/3 cup filling into each tortilla, roll tightly, and place seam-side down in the baking dish.
4. Melt butter in a skillet over medium heat. Whisk in flour until smooth.
5. Gradually add chicken broth, whisking constantly, until smooth and slightly thickened.
6. Stir in chili powder, cumin, salt, remaining salsa, 1/2 cup cheese, and half and half. Cook until cheese melts.
7. Pour sauce evenly over enchiladas. Cover with foil and bake for 30 minutes.
8. Remove foil, sprinkle remaining cheese on top, and bake 5–10 minutes until bubbly.
9. Serve over shredded cabbage and garnish with cilantro if desired.

Tips & Tricks

• Drain seafood well to avoid watery filling
• Warm tortillas slightly before rolling to prevent cracking
• Use mild or medium salsa depending on spice preference
• Let enchiladas rest 5 minutes before serving for cleaner slices

Details

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 8 enchiladas
• Category: Dinner
• Method: Baking
• Cuisine: Mexican-Inspired
• Difficulty: Medium
• Dietary Notes: Halal-friendly, seafood-based

Notes

You can substitute shrimp with chopped scallops or add sautéed onions and peppers for extra texture. Whole wheat or corn tortillas both work well.

Nutrition (Approximate per serving)

• Calories: 430
• Protein: 29g
• Carbohydrates: 34g
• Fat: 21g

FAQ

Can I make these ahead of time?
Yes, assemble and refrigerate up to 24 hours before baking.

Can I freeze these enchiladas?
Yes, freeze before baking for up to 2 months.

What cheese works best?
Mexican blend melts well, but Monterey Jack also works.

Is the shrimp cooked already?
Yes, fully cooked shrimp works perfectly and saves time.

Can I make this spicy?
Add jalapeños or use spicy green salsa.

Storage

• Fridge: Store leftovers in an airtight container up to 3 days
• Freezer: Freeze assembled enchiladas up to 2 months
• Reheat: Cover and reheat in oven at 350°F until warmed through

Similar Recipes

• 30-Minute Homemade Flour Tortillas
• Dill Pickle Parmesan Chicken Recipe

Conclusion

These Creamy Crab and Shrimp Enchiladas From Scratch are rich, comforting, and impressive without being complicated. With a velvety sauce and hearty seafood filling, they’re a perfect choice for when you want something special yet satisfying.