Seafood Enchiladas con Queso

Seafood Enchiladas con Queso Creamy enchiladas with just a bit of zip! Use your food processor to make this in a snap. Serve on plate decorated with a dollop of guacamole and a dollop of sour cream.


Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 1 hr

    COOK : 50 mins

    TOTAL : 1 hr 50 mins

    SERVING : 12

    YIELD : 12 enchiladas

  • Melt 1/4 cup butter in a large saucepan over medium heat. Cook and stir red bell pepper, green bell pepper, onion, jalapeno pepper, Anaheim pepper, garlic, and oregano in the melted butter until peppers are tender, about 5 minutes. Season with salt, white pepper, and cayenne pepper.

  • Pour half-and-half into pepper mixture and bring to a boil, scraping any brown bits from the bottom of the pan. Reduce heat to medium-low; simmer until slightly thickened, about 3 minutes.

  • Slowly stir 1 cup Monterey Jack cheese into the cream sauce until melted, about 5 minutes; remove from heat.

  • Stir sour cream into the sauce.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Melt 1/4 cup butter in a large skillet over medium-high heat. Cook and stir shrimp, scallops, and 1/2 cup green onion in melted butter until shrimp begin to turn pink, about 2 minutes.

  • Stir 1 chopped tomato and half the cream sauce into shrimp mixture.

  • Spoon about 1/3 cup shrimp mixture onto each tortilla. Roll tortilla tightly around the filling to form an enchilada. Arrange enchiladas seam sides down in 9×16-inch baking dish.

  • Pour remaining sauce and any remaining shrimp mixture and over enchiladas.

  • Cover baking pan with aluminum foil.

  • Bake in the preheated oven until bubbly, about 30 minutes. Remove foil and sprinkle enchiladas with 2 cups Monterey Jack cheese.

  • Return baking dish to oven; bake until cheese is melted, about 5 minutes.

  • Scatter 1/2 cup green onion and remaining chopped tomato over enchiladas to serve.

Per Serving: 502 calories; protein 24.8g; carbohydrates 36.1g; fat 28.8g; cholesterol 134mg; sodium 818.1mg.