Seafood Enchiladas
Indulge in a coastal-inspired delight with these Seafood Enchiladas, filled with shrimp, cod, and creamy, cheesy goodness. This twist on a classic is a satisfying meal that's easy to make ahead and can feed a large crowd.
Recipe - Grand Rapids, MI
Seafood Enchiladas
Prep Time25 Minutes
Servings6
Cook Time60 Minutes
Calories544
Ingredients
Fresh Thyme olive oil cooking spray
2 (8 oz.) pkg. Fresh Thyme finely shredded Mexican cheese blend (4 cups)
Ā¼ cup Fresh Thyme unbleached allāpurpose flour
Ā½ cup Fresh Thyme unsalted butter, divided
3 cups Fresh Thyme 2% reduced-fat milk
2 Tbsp. Fresh Thyme cornstarch
1Ā½ cups Fresh Thyme 2% fat Greek yogurt
4 medium jalapeƱo peppers, seeded and minced; divided*
1 cup chopped white onion
4 cloves garlic, minced
1 lb. peeled, deveined, and tails removed raw shrimp, cut into Ā½-inch pieces
2 lb. Fresh Thyme skinless cod fillets, cut into Ā½-inch cubes
Ā½ cup chopped fresh cilantro, plus additional for garnish
1Ā½ tsp. Fresh Thyme organic chili powder
1 tsp. Fresh Thyme organic ground cumin
24 (6 inch) flour tortillas
Halved grape tomatoes, for garnish
Directions
- Spray two 13×9-inch freezer-safe baking dishes or pans with cooking spray; set aside.
- In a large bowl, toss cheese with flour; set aside.
- For sauce, in a medium saucepan, melt ¼ cup butter over medium heat. Whisk together milk and cornstarch, then stir into butter. Bring to a gentle boil over medium-high heat; reduce heat.
- Cook and stir over medium-low heat for 2 minutes or until thickened. Add 2 cups cheese mixture, yogurt, and 2 minced jalapeños. Cook and stir for 1 minute; remove from heat and set aside.
- For filling, in a large nonstick skillet, melt remaining ¼ cup butter over medium heat. Add onion, garlic, and remaining 2 minced jalapeños. Cook for 3 to 4 minutes or until onion is softened, stirring occasionally.
- Add half each of the shrimp and fish and cook for 3 to 5 minutes or just until shrimp are opaque; transfer to a large bowl.
- Add remaining shrimp and fish to skillet and cook; then add to first batch of seafood.
- Toss with ½ cup cilantro, chili powder, and cumin. Stir in 1 cup sauce.
- To assemble, spoon about ā cup of the filling along the center of each tortilla; roll up then place seam side down in prepared baking dishes, arranging filled tortillas in two crosswise rows in each dish. Divide sauce in half and spoon over filled tortillas in each dish. Divide remaining cheese between the two dishes.
- Serve Now: Preheat oven to 375°F. Bake, uncovered, for 20 to 30 minutes or until heated through and sauce is bubbly around edges. Let stand 5 minutes before serving. Garnish with additional cilantro and tomatoes, if desired.
- Serve Later: Completely cool assembled enchiladas in baking dish. Cover baking dish with foil; freeze up to 1 month. Thaw overnight in refrigerator. Preheat oven to 375°F. Bake, covered, for 10 minutes. Uncover and bake 20 to 25 minutes more or until bubbly around edges. Garnish as directed for Serve Now.
- * Note: Chile peppers contain volatile oils that can burn skin and eyes. When working with jalapeños, wear protective gloves.
Nutritional Information
Each serving contains: 544 calories, 27 g fat, 16 g saturated fat, 0 g trans fat, 157 mg cholesterol, 786 mg sodium, 37 g carbohydrates, 1 g fiber, 5 g sugar, 38 g protein. Daily values: 18% vitamin A, 14% vitamin C, 48% calcium, 12% iron.
25 minutes
Prep Time
60 minutes
Cook Time
6
Servings
544
Calories
Shop Ingredients
Makes 6 servings
Fresh Thyme Extra Virgin Olive Oil Spray - 5 Fluid ounce
$5.49$1.10/fl oz
Fresh Thyme Finely Shredded Mexican Cheese Blend - 8 Ounce
$3.49$0.44/oz
Fresh Thyme Enriched Unbleached All Purpose Flour - 5 Pound
$3.19$0.64/lb
Fresh Thyme Unsalted Butter Quarters - 1 Pound
$4.99$4.99/lb
Fresh Thyme 2% Reduced Fat Gallon Milk - 128 Fluid ounce
$3.79$0.03/fl oz
Fresh Thyme 100% Pure Corn Starch - 16 Ounce
$2.29$0.14/oz
Fage Total 2% Greek Yogurt - 32 Fluid ounce
Sale
$4.99 was $6.99$0.16/fl oz
Jalapeno Chile Peppers - 0.25 Pound
$0.62 avg/ea$2.49/lb
Yellow Onions - 0.75 Pound
$0.97 avg/ea$1.29/lb
Garlic - 1 Each
2 for $1.00
$0.50 was $0.69
Jumbo 16/20ct Raw Easy Peel Shrimp - 32 Ounce
Sale
$13.98 was $20.98$0.44/oz
Icelandic Cod Fillet - 1 Pound
$9.99 avg/ea$9.99/lb
Cilantro - 1 Each
$0.99
Fresh Thyme Organic Chili Powder - 1.94 Ounce
$3.99$2.06/oz
Fresh Thyme Organic Cumin Ground - 2 Ounce
$3.99$2.00/oz
Mission Soft Taco Flour Tortillas - 17.5 Ounce
$3.29$0.19/oz
Grape Tomatoes - 1.5 Pound
$5.99$3.99/lb
Nutritional Information
Each serving contains: 544 calories, 27 g fat, 16 g saturated fat, 0 g trans fat, 157 mg cholesterol, 786 mg sodium, 37 g carbohydrates, 1 g fiber, 5 g sugar, 38 g protein. Daily values: 18% vitamin A, 14% vitamin C, 48% calcium, 12% iron.
Directions
- Spray two 13×9-inch freezer-safe baking dishes or pans with cooking spray; set aside.
- In a large bowl, toss cheese with flour; set aside.
- For sauce, in a medium saucepan, melt ¼ cup butter over medium heat. Whisk together milk and cornstarch, then stir into butter. Bring to a gentle boil over medium-high heat; reduce heat.
- Cook and stir over medium-low heat for 2 minutes or until thickened. Add 2 cups cheese mixture, yogurt, and 2 minced jalapeños. Cook and stir for 1 minute; remove from heat and set aside.
- For filling, in a large nonstick skillet, melt remaining ¼ cup butter over medium heat. Add onion, garlic, and remaining 2 minced jalapeños. Cook for 3 to 4 minutes or until onion is softened, stirring occasionally.
- Add half each of the shrimp and fish and cook for 3 to 5 minutes or just until shrimp are opaque; transfer to a large bowl.
- Add remaining shrimp and fish to skillet and cook; then add to first batch of seafood.
- Toss with ½ cup cilantro, chili powder, and cumin. Stir in 1 cup sauce.
- To assemble, spoon about ā cup of the filling along the center of each tortilla; roll up then place seam side down in prepared baking dishes, arranging filled tortillas in two crosswise rows in each dish. Divide sauce in half and spoon over filled tortillas in each dish. Divide remaining cheese between the two dishes.
- Serve Now: Preheat oven to 375°F. Bake, uncovered, for 20 to 30 minutes or until heated through and sauce is bubbly around edges. Let stand 5 minutes before serving. Garnish with additional cilantro and tomatoes, if desired.
- Serve Later: Completely cool assembled enchiladas in baking dish. Cover baking dish with foil; freeze up to 1 month. Thaw overnight in refrigerator. Preheat oven to 375°F. Bake, covered, for 10 minutes. Uncover and bake 20 to 25 minutes more or until bubbly around edges. Garnish as directed for Serve Now.
- * Note: Chile peppers contain volatile oils that can burn skin and eyes. When working with jalapeños, wear protective gloves.