Creamy Seafood Enchiladas

Had imitation crab left from Saturday’s Spinach Crab Benedict – I searched for recipes and took inspiration from these TWO recipes: Spinach & Crab Enchiladas from Sunset Magazine, where the spinach idea came from / Crab Enchiladas from Cooking with Mia.




Green enchilada sauce is tough to find so we decided to use a green salsa instead.  This salsa was very hot so next time we might try a medium green salsa (so we can feel our lips when we are done with dinner!)




A little green salsa on the bottom of a oiled casserole dish 



I wasn’t sure I had enough imitation crab so defrosted some bay scallops and shrimp




Mixed the seafood with a little more of the green salsa, 6oz sour cream, and 1c Mexican blend shredded cheese




Softened the corn tortillas in a skillet “wiped” with olive oil (did not want the tortillas to be greasy??? just soft and pliable) – topped with baby spinach and a scoop of the seafood mixture




Then placed the tortilla rolls on top of the green salsa in the casserole dish




Topped with 2oz sour cream mixed with 1/2c Mexican blend shredded cheese and another sprinkling of shredded cheese




Baked at 350-degrees for 25 minutes until bubbly – let rest for 10 minutes.  Notes: A medium green salsa vs. the HOT and more sour cream & cheese so that it is saucier.  All in all though??? a success – YUM

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