Shrimp and Crab Seafood Enchiladas with Jalapeno Cream Sauce Recipe

These unique and delicious shrimp and crab enchiladas with a creamy sauce are perfect for dinner any night of the week! Pepper jack cheese, jalapeno and garlic add so much flavor to this copycat restaurant Mexican comfort food meal!

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A couple weeks ago my sister, Shantel and I had a huge craving for some seafood enchiladas!

We have a local restaurant here in Saint Cloud, Minnesota called LaCasita and their seafood enchiladas are fantastic.

But who wants to spend money going out to eat, when you can make a full pan at home for the same price? Not us!

We went shopping for all the ingredients and got started in the kitchen.

This recipe is SO good and fairly easy to make! I love biting into the big chunks of shrimp and crab and the sauce is delicious!

It's not quite the same as the restaurant, but defintely a good substitution when you're planning meals at home.

I used imitation crab because let's be real, we're poor and on a budget. But real crab would be absolutely amazing and it's worth the splurge if you're able.

Keep scrolling for tips, additional enchilada recipes and more! 

Thanks so much for supporting a small business and visiting our family owned blog 💕

What are the ingredients in this recipe?

• flour tortillas
• shredded pepper jack cheese
• green onions
• olive oil
• garlic
• medium raw shrimp
• crab meat (real or imitation)
• dried parsley
• salt
• black pepper
• butter
• all purpose flour
• milk
• sour cream
• jalapeno

Scroll down to the printable recipe card for measurements and instructions!

Recipe tips:

• Cool completely, then refrigerate leftovers for 2-3 days in an airtight container. We prefer to reheat in the oven if we have time, otherwise the microwave.

More enchilada recipes you might like:

• Cream Cheese Chicken Enchiladas 
• Ham and Cheese Breakfast Enchiladas
• Sour Cream Red Enchiladas 
• Shredded Beef and Black Bean Enchiladas
• Ground Beef Enchiladas

You can add or substitute with these ingredients:

• scallops
• Anaheim pepper
• Mexican cheese blend
• cilantro
• Monterey jack cheese 
• black beans
• corn
• green chiles

Our favorite kitchen supplies used with this recipe:

• Pyrex Baking Dish
• T-fal Cookware Set
• Epicurean Cutting Board
• Box Grater
• OXO Liquid Measuring Beakers

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Recipes around this time in blog history....

One year ago:

• Southwest Chicken Coleslaw

Two years ago:

• Slow Cooker Dr. Pepper Pulled Pork

I hope you enjoy this recipe as much as we did!

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Yield 6 enchiladas

Author Hot Eats and Cool Reads

Prep time

15 Min

Cook time

30 Min

Total time

45 Min

Shrimp and Crab Seafood Enchiladas with Jalapeno Cream Sauce

Ingredients

• 6 medium flour tortillas
• 1/2 cup shredded pepper jack cheese
• 2 green onions, finely sliced
• Filling:
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 cups medium raw shrimp, tails removed
• 8 ounces crab meat, chopped (real or imitation)
• 1/2 teaspoon dried parsley
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded pepper jack cheese
• Sauce:
• 6 tablespoons butter
• 3 tablespoons all purpose flour
• 1 1/2 cups milk
• 3/4 cup sour cream
• 2 teaspoons jalapeno, finely chopped
• 1 clove garlic, minced
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 400 degrees F.
2. Heat a medium sized saute pan over medium high heat. Drizzle the olive oil into the pan and add garlic and shrimp.
3. Saute for 2 minutes then add crab, parsley, salt and pepper.
4. Saute for 3 more minutes and remove from heat. Stir in 1/2 cup of pepper jack cheese and set aside.
5. In a medium size saucepan, melt the butter over medium heat. Once butter is melted, add the flour. Cook for one minute stirring constantly until mixture is combined.
6. Add the milk, sour cream, jalapeno, garlic and salt. Whisk the mixture together and heat for 2-3 minutes until it starts to thicken. Remove from heat.
7. Add 1/4 cup sauce to the bottom of a 9x13 baking dish and spread to cover the bottom.
8. Place shrimp and crab mixture across each tortilla and roll up. Place seam side down in the baking dish. Repeat until finished.
9. Pour remaining sauce over the top of the enchiladas, spread to cover if needed, then sprinkle 1/2 cup pepper jack cheese over the top.
10. Bake for 15-20 minutes until sauce is bubbly and cheese is melted.
11. Serve with green onions sprinkled on top.

Nutrition Facts

Calories

492.86

Fat

30.10

Sat. Fat

16.02

Carbs

26.85

Fiber

1.38

Net carbs

25.47

Sugar

4.35

Protein

28.28

Sodium

1159.12

Cholesterol

202.44

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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