Name: The Best Cheesy Crab & Shrimp Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican-Inspired
Ingredients: 8 medium flour tortillas; 8 oz (225 g) cooked shrimp, peeled, deveined, and chopped; 8 oz (225 g) lump crab meat, drained; 2 cups shredded Monterey Jack cheese; 1 cup shredded cheddar cheese; 2 tbsp butter; 2 tbsp all-purpose flour; 1 1/2 cups milk; 1/2 cup sour cream; 2 cloves garlic, minced; 1/2 tsp onion powder; 1/2 tsp paprika; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp fresh cilantro, chopped; 1 tbsp olive oil (for greasing)

Introduction

Seafood enchiladas are one of those dishes that feel indulgent yet surprisingly balanced, and these Cheesy Crab & Shrimp Enchiladas are a standout version you will want to make again. They combine tender shrimp, sweet crab meat, creamy cheese, and warm spices wrapped in soft tortillas, then baked until bubbling and golden. The first time I tested this recipe, I was aiming for something that felt restaurant-worthy but could still be made comfortably at home, and the result exceeded my expectations.

What makes this dish special is the contrast of flavors and textures. The seafood stays delicate and juicy, while the cheese sauce adds richness without overpowering the crab and shrimp. I have experimented with different cheese blends and even adjusted the spice level, and this version consistently delivers the best balance. Whether you are cooking for guests or preparing a comforting family dinner, these enchiladas offer a satisfying twist on a classic favorite.

Why You’ll Love This Recipe

This recipe brings together creamy, cheesy comfort and fresh seafood flavor in one dish. It feels luxurious without being complicated and works beautifully for special occasions or cozy dinners. The filling is rich yet balanced, and the enchiladas bake up perfectly every time.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Shrimp
Shrimp adds a tender, juicy texture and mild sweetness that pairs beautifully with creamy sauces and cheese. It cooks quickly and absorbs seasoning well.

Crab meat
Crab meat provides delicate sweetness and a slightly flaky texture. Lump or claw meat both work well, as long as it is well-drained.

Flour tortillas
Soft flour tortillas hold the filling without tearing and bake into tender, creamy layers once covered in sauce.

Cream cheese
Cream cheese forms the base of the filling, creating a smooth, rich texture that binds the seafood together.

Shredded Monterey Jack cheese
This cheese melts smoothly and adds mild creaminess without overpowering the seafood flavors.

Shredded cheddar cheese
Cheddar contributes sharper flavor and depth, balancing the sweetness of the crab and shrimp.

Garlic
Fresh garlic adds savory intensity and enhances the overall richness of the dish.

Green onions
Green onions provide a subtle bite and freshness that brightens the filling.

Sour cream
Sour cream adds tang and creaminess, keeping the enchiladas moist and flavorful.

Enchilada sauce
A mild enchilada sauce ties everything together and adds warmth without overwhelming the seafood.

Butter
Butter enriches the filling and helps develop a smooth, cohesive texture.

Salt
Salt sharpens the flavors and ensures the seafood and cheese are well balanced.

Black pepper
Black pepper adds gentle heat and complexity.

Directions

Preheat the oven to 375°F and lightly grease a baking dish. In a large skillet, melt the butter over medium heat. Add the shrimp and cook briefly until just pink, then remove from heat and chop into bite-sized pieces. In a large bowl, combine the chopped shrimp, crab meat, cream cheese, sour cream, garlic, green onions, Monterey Jack cheese, cheddar cheese, salt, and black pepper. Mix gently until fully combined.

Warm the tortillas slightly to make them pliable. Spoon the filling evenly down the center of each tortilla, roll them tightly, and place seam-side down in the prepared baking dish. Pour the enchilada sauce evenly over the top and sprinkle with additional cheese. Bake uncovered for 25 to 30 minutes, until the sauce is bubbling and the cheese is melted and lightly golden. Let rest for a few minutes before serving.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.

3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results

Servings and timing

This recipe serves 4 people. Preparation time is about 20 minutes, and baking time is 30 minutes, for a total time of approximately 50 minutes.

Storage/reheating

Store leftover enchiladas in an airtight container in the refrigerator for up to three days. Reheat in the oven at a low temperature or covered with foil to prevent drying out.

Variations and Customizations

These enchiladas are easy to adapt depending on your preferences. For extra heat, add diced jalapeños or a pinch of cayenne pepper to the filling. If you prefer a smokier flavor, try using a mild smoked cheddar in place of part of the Monterey Jack.

You can also adjust the seafood ratio. Increasing the shrimp gives a firmer texture, while adding more crab enhances sweetness. I once tested this recipe with a small amount of spinach folded into the filling, and it added color and freshness without altering the flavor balance.

For a lighter version, use reduced-fat cream cheese and sour cream. Corn tortillas can also be used, though they should be softened first to prevent cracking. Serve with a simple salad or rice to complete the meal.

Nutrition and Dietary Info

Nutrient	Per Serving
Calories	520
Protein (g)	32
Carbs (g)	28
Fat (g)	34
Saturated Fat (g)	16
Fiber (g)	2
Sugar (g)	4
Sodium (mg)	780

Expert Tips & Customizations

Do not overcook the shrimp
Cooking shrimp briefly keeps it tender and prevents a rubbery texture.

Drain crab meat well
Excess moisture can make the filling watery.

Let enchiladas rest
Resting helps the filling set and makes serving easier.

FAQs

Can I use canned crab meat?

Yes, just make sure it is well-drained and checked for shell fragments.

Can I make this recipe ahead of time?

Yes, assemble the enchiladas up to a day in advance and bake when ready.

Is this recipe spicy?

No, it is mild, but heat can be added easily.

Can I freeze these enchiladas?

Yes, freeze unbaked enchiladas for up to two months.

What cheese works best for this recipe?

Monterey Jack and cheddar provide the best balance of melt and flavor.

Can I substitute the shrimp?

Yes, additional crab or cooked lobster can be used instead.

Conclusion

The Best Cheesy Crab & Shrimp Enchiladas combine creamy comfort with delicate seafood flavor in a dish that feels both indulgent and approachable. With rich filling, melted cheese, and a warm sauce, this recipe is perfect for sharing and guaranteed to impress at the table.

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The Best Cheesy Crab & Shrimp Enchiladas

Introduction