Creamy Baked Seafood Enchiladas
Indulge in these creamy, cheesy seafood enchiladas brimming with tender shrimp, flaky white fish, and a luscious salsa verde sauce. Wrapped in warm corn tortillas and baked to perfection, this dish offers a delightful balance of flavors and textures.
Instructions
-
1
Preheat the oven to 350°F. In a large skillet, melt the butter over medium-high heat. Add the onion and sauté until crisp-tender, about 3-4 minutes. Add the shrimp and snapper; cook until the shrimp turn pink, about 5-7 minutes. Remove the seafood mixture from the pan.
-
2
In the same pan, combine the salsa verde, cream cheese, chopped green chiles, and salt. Cook and stir over medium heat just until the cream cheese is melted. Stir in 1 cup of the shredded Monterey Jack cheese, then remove from heat.
-
3
Spread 1 cup of the cheese sauce into a greased 13x9-inch baking dish. Gently stir the remaining cheese sauce into the seafood mixture. Place about 1/3 cup of the seafood mixture off-center on each corn tortilla. Roll up the tortillas and place them seam-side down in the prepared baking dish. Sprinkle the remaining 1 cup of shredded cheese over the top.
-
4
Cover the dish and bake until heated through and the cheese is melted, about 20-25 minutes. Sprinkle with fresh cilantro or jalapeño slices before serving.
Nutrition Information
Per serving (based on 5 servings)
Nutrition information is automatically calculated and should be considered an estimate.
