Seafood Enchiladas

I swear I could throw WordPress out the window this morning.  I put together a complete post last night and scheduled it to publish only to wake up this morning and find that my entire post with the exception of the recipe had disappeared.  Where it went, no one knows.  My guess is that it’s hanging out with all the lost left socks of the world.  Here goes attempt number two.  Hopefully this time it will stick a bit better.

Welcome to Wednesday!  The weekend will be here before you know it and I have to say that this week I am already counting down the days.   I say that because on Friday I will be attending yet another blogging conference.  I know you’re probably thinking I’m crazy for heading to two in one month, but let me break it down a bit and I think you’ll understand better.

A.  It’s a blogging conference.  How fun are they?

B. It’s affordable and I have an awesome roomie to share my room with while I’m there.

C. It’s in beautiful Asheville, NC in the heart of fall and leaf changing season.

and D. It’s a weekend alone with myself (and a couple hundred other women bloggers!).

Let me say that last one again, “It’s a weekend alone with myself”.  Now I realize if you don’t have kids yet this may not mean much to you, but if you do, then I know you completely understand the magnitude of that statement.   And if you don’t, believe me someday you will.  It’s been at least six years since I was able to spend a weekend alone and this month I’ve had the privilege to do it twice.  So call me crazy for heading out to yet another blogging conference, but I’m calling it a much needed weekend with me, myself, and I.

Of course, it’s not the weekend yet and the blog calls, so I’m popping up a recipe to warm up your Wednesday.  I’m a big lover of seafood enchiladas if they’re done right.  The problem I sometimes have Is that people tend to want to load them up in large quantities with cream cheese, cream and cheese.  They become so heavy that by the time you eat one, you feel so full you can barely drink down the glass of water you served along side it.  I decided I wanted to attempt to put together a version that was a little different from it’s more common counterpart.  Instead of highlighting the cream and the cheese, I wanted to highlight the seafood which is what should be the star of the show after all, right?  These enchiladas do have a splash of cream and some cheese sprinkled on top, but I think you’ll be pleasantly surprised to find that it’s more of a compliment than a takeover.

Ingredients Needed:

2 Tbsp of Butter
2 Cloves of Garlic, Minced
2 Green Onions, Chopped
1 Small Bunch of Cilantro, Chopped
1 Lb of Crab
1/2 Pd of Shrimp
1 tsp of Chili Powder
1/2 tsp of Cumin
1/4 tsp of Salt
A Few Good Shakes of pepper
1 Lime, Juiced
1/4 Cup of Cream
2 Roma Tomatoes, Chopped
1 Avocado, Chopped
8 tortillas
1 16 Oz. Jar of Salsa Verde
11/2 Cups of Shredded Cheese

On medium heat, melt up your butter.  Now add in your garlic and green onions.

Let it cook up for a minute and then add in the cilantro.

Spin it around in the pot for a minute or two and then add in the shrimp, chili powder, cumin, salt, and pepper.  Cook it up until the shrimp are just cooked through and then add in the crab.  Let it heat through and remove it from the heat.

Add in your lime juice and cream and mix it up.

Finally add in your chopped tomato and avocado.  Mix it up and get ready to assemble!

Grab your tortillas, throw a few spoonfuls on each one, roll them up and stick them in your baking dish.

Now grab your jug of salsa verde and throw it over the top.

Finally, sprinkle the shredded cheese across the top of the enchiladas.

Go ahead and throw them into a 350 degree oven for 15-20 minutes or until the cheese is bubbly and golden brown.  And here they are fresh out of the oven.

How tasty do those look?  Pardon me while I grab a plate and help myself to a bite…. or three.

I have linked this recipe up to crafty Soiree over at Yesterday on Tuesday.

Print Save

Seafood Enchiladas

Ingredients:

2 Tbsp of Butter
2 Cloves of Garlic, Minced
2 Green Onions, Chopped
1 Small Bunch of Cilantro, Chopped
1 Lb of Crab
1/2 Pd of Shrimp
1 tsp of Chili Powder
1/2 tsp of Cumin
1/4 tsp of Salt
A Few Good Shakes of pepper
1 Lime, Juiced
1/4 Cup of Cream
2 Roma Tomatoes, Chopped
1 Avocado, Chopped
8 tortillas
1 16 Oz. Jar of Salsa Verde
11/2 Cups of Shredded Cheese

Directions:

On medium heat, melt up your butter. Now add in your garlic and green onions. Let it cook up for a minute and then add in the cilantro.

Spin it around in the pot for a minute or two and then add in the shrimp, chili powder, cumin, salt, and pepper. Cook until the shrimp are just cooked through and then add in the crab. Let it heat through and remove it from the heat.

Add in your lime juice and cream and mix it up. Finally add in your chopped tomato and avocado. Mix it up and get ready to assemble.

Grab your tortillas, throw a few spoonfuls on each one, roll them up and stick them in your baking dish. Now grab your jug of salsa verde and throw it over the top. Finally, sprinkle the shredded cheese across the top of the enchiladas.

Go ahead and throw them into a 350 degree oven for 15-20 minutes or until the cheese is bubbly and golden brown.

Mommie's Seafood Enchiladas on Foodista

  Pin It!

27 Responses to “Seafood Enchiladas”

  1. 1

    Julie @ Willow Bird Baking — September 22, 2010 @ 7:17 am

    Mmm these look cheesy and amazing!

  2. 2

    Lindsay @ Pinch of Yum — September 22, 2010 @ 7:45 am

    Looks awesome!! I’m impressed – you got that post out QUICK after losing it to WordPress! Nice work. These look yummy and unique! I’m inspired…! :)

  3. 3

    OK CHICK — September 22, 2010 @ 8:08 am

    Thank you, thank you for posting this recipe. Tuna Fish has been on sale like crazy around here, and I’ve been buying it like crazy. I know about 2 recipes for Tuna, besides a typical sandwich. However, now I can add a new recipe to the mix. It appears to be quick, and tasty. Thanks!

  4. 4

    Jessica Nunemaker — September 22, 2010 @ 10:19 am

    Looks great!

    I haven’t made it to any blogging conferences. I feel like I should know other bloggers before I take that kind of leap…but I’m such a niche. :)

    Have fun! I *AM* envious of time away from the kids! Ha ha!

  5. 5

    Brenda — September 22, 2010 @ 11:11 am

    Gorgeous! Those look wonderful and you’re right, too many seafood enchiladas are nothing but cheese. You did a wonderful job with these. And have a fantastic time this weekend. Can’t wait to hear all about it when you get back. :o)

  6. 6

    Katerina — September 22, 2010 @ 12:02 pm

    I laughed a lot with your comment about the lost socks. I love the way you cooked this fish. I love Mexican food anyway.

  7. 7

    Wendy {make it happen} — September 22, 2010 @ 12:27 pm

    Hey Julie – do you ever export your blog – in the tools area? That can help w/ backups and saving things.

    Also which blog conference are you going to? How fun!

    Great recipe – I think my kids would love that one!
    Wendy from MOPS

  8. 8

    Biren @ Roti n Rice — September 22, 2010 @ 12:46 pm

    It’s almost lunch time and this is making me very hungry. I am sorry to hear about your post. I just moved to WordPress and have yet to write a post. It consumed so much of my energy that I have not made anything to post…yikes! Will have to catch up on cooking and visiting blogs.

  9. 9

    Blond Duck — September 22, 2010 @ 1:42 pm

    I think we’re Mexican food soulmates, seriously. My post tomorrow is my rules about enchiladas and what makes them good. And seafood enchiladas have their own set! I can’t wait to try this recipe–I’ve been wanting to make them forever but I’ve never liked all the cream sauces!

  10. 10

    Beth — September 22, 2010 @ 1:47 pm

    I made chicken enchiladas last night. Thanks for your recipe. This looks great.

    Plan B

  11. 11

    Ameena — September 22, 2010 @ 2:05 pm

    A weekend alone by myself – I don’t think I’ve had one of those in 5 years at least. Visions of this perfect weekend will be dancing around my head all afternoon now, as will visions of seafood enchiladas. These look amazing!! And so professional!

  12. 12

    Mary at Deep South Dish — September 22, 2010 @ 2:25 pm

    I’ve had Blogger do that to me too. I think it’s a timing issue with their back-ups. If they back up to an older tape from a post I was working on in the meantime, it disappears, or else it changes! That’s just as annoying to have text change or disappear from a post that you know you edited.

    I say go whenever you can! It’s a great opportunity to learn and/or just hang with other bloggers (not to mention that mommy break thing). I wish more of them were closer to me but they all involve air travel and hotel expenses on top of the conference costs for me – not to mention new clothes and Spanx undergarments since I hardly ever wear “real” clothes anymore – so basically, I can’t really afford them.

    I am certainly one of those who is guilty of smothering things in butter, cream and creamy stuff, but gotta say that these look gorgeous – wish I had a plate of ‘em right now! :)

  13. 13

    Wendy (The Local Cook) — September 22, 2010 @ 4:25 pm

    that looks seriously delish! And, be sure to let us know how the conference goes! I’m still debating about FoodBuzz . . .

  14. 14

    Holly L — September 22, 2010 @ 5:34 pm

    We are allergic to shrimp…but these look good enough to make me risk hives. Just kidding…how do they taste with just the crab?

  15. 15

    Katie@Cozydelicious — September 22, 2010 @ 9:58 pm

    So sad that your post went missing! But your enchiladas look awesome! I have never made seafood enchiladas. Yum!

  16. 16

    Anna Johnston — September 22, 2010 @ 9:59 pm

    Mmm, sounds and looks amazing. Haven’t made enchiladas for ages and never made seafood ones. These look delishhhhhh :)

  17. 17

    Chaplain Donna — September 23, 2010 @ 1:58 am

    If we ever become neighbors will you cook for me?

  18. 18

    Rick — September 23, 2010 @ 7:36 am

    I never really cared for enchiladas because of the meat in them. But these are something I would devour and lick the plate of.

  19. 19

    5 Star Foodie — September 23, 2010 @ 9:17 am

    These enchiladas with all the yummy cheese and a delicious seafood filling look amazing!

  20. 20

    Joey @ Big Teeth & Clouds — September 23, 2010 @ 9:33 am

    Have fun this weekend!

    I don’t think I’ve ever actually seen or eaten an enchilada. I’m so sheltered!

  21. 21

    malia — September 23, 2010 @ 9:34 am

    hi julie! would love for you to link up a couple of your yummy dishes to “a crafty soiree” linky party today. cheers! malia

  22. 22

    Alison @ Ingredients, Inc. — September 23, 2010 @ 4:43 pm

    You made it look easy. Good job!

  23. 23

    Maranda — September 23, 2010 @ 6:50 pm

    These look so amazing! I am going to have to make these very soon. Great job! Thanks for sharing!

  24. 24

    Lazaro — September 23, 2010 @ 10:59 pm

    Wonderful dish. That cheese looks cooked to perfection. Bravo.

    Enjoy that alone time while you got it.

    Be well

  25. 25

    Jen — September 24, 2010 @ 8:17 am

    I found your blog from a link on Twitter and oh man, I am so glad that I did! I just love your recipes, especially this one. I can’t wait to try it. In fact, I think this is what’s for dinner tonight.

    Anyway, I can’t wait to read more of your blog and try more recipes.

  26. 26

    Katie — September 29, 2010 @ 1:34 pm

    Okay, I’ll be honest, not a fan of any kind of seafood but if I was I’d probably make these. The colors make it such a pretty dish and I love enchiladas:) Green sauce is always the way to go for them! Thank you for joining us at A Crafty Soiree! I hope you’ll come back next week and link up again!

  27. 27

    Seafood enchiladas, like life, are eclectic, messy, and sometimes cheesy « My Emu Is Emo — November 12, 2011 @ 8:44 am

    [...] habits. Why? Because we can. We can also take a gander at the seafood enchilada recipe on Mommie Cooks, which mirabile dictu, does not require me to buy sour cream. I did some intuitive cutting to get [...]

Leave a Comment