Restaurant-Style Seafood Enchiladas
A rich and creamy seafood enchilada recipe featuring sweet imitation crab and baby shrimp wrapped in warm tortillas and draped in a velvety lobster-infused sauce. Pure comfort food.
Ingredients
Sauce
- 6 tablespoons butter unsalted is preferred
- 1/2 cup flour standard all-purpose flour
- 1/2 teaspoon white pepper finely ground
- 2 tablespoons lobster base found in the soup aisle
- 3 1/2 cups 2% low-fat milk room temperature is best
- 1 cup seafood broth flavorful liquid base
- 8 ounces Monterey jack cheese freshly shredded melts best, divided
Filling & Assembly
- 1 can (4 oz) baby shrimp drained and rinsed very well
- 2 packages (8 oz) imitation crabmeat flake style, lightly chopped
- 10 (6 inch) flour tortillas Old Mission restaurant style
- 1 pinch paprika used for a colorful garnish
Instructions
- Melt 6 tablespoons of butter in a large saucepan over medium heat. Once bubbling gently, sprinkle in 1/2 cup of flour and whisk continuously for about 5 minutes until the mixture smells like warm, toasted nuts to remove the raw flour taste.
- Stir in 1/2 teaspoon finely ground white pepper and 2 tablespoons concentrated lobster base. Let this savory mixture cook for one additional minute on the stove to wake up the deep flavors.
- Slowly pour in the milk and seafood broth in a steady stream while whisking constantly to prevent lumps. Lower the heat slightly, add 2 ounces of the freshly shredded Monterey Jack cheese, and stir gently until the sauce becomes beautifully thick and bubbly. Remove from heat and cool slightly.
- Chop the imitation crabmeat lightly and place into a medium glass mixing bowl. Add the drained and rinsed baby shrimp. Pour 1 1/2 cups of the warm sauce into the bowl and gently fold everything together until coated, being careful not to mash the shrimp.
- Lay the 10 flour tortillas flat. Scoop 2 to 3 heaping tablespoons of the creamy seafood filling in an even line across the center of each tortilla. Fold one side tightly over the filling, tuck it slightly, and roll snugly.
- Place the rolled enchiladas seam-side down in a lightly greased baking dish, side-by-side. Ladle the remaining creamy white sauce generously over all the tortillas, ensuring they are nicely coated end to end.
- Sprinkle the rest of your shredded Monterey Jack cheese evenly across the top and add a light dusting of sweet paprika for color.
- Bake in a preheated 425-degree F oven for roughly 12 to 14 minutes until the cheese melts entirely and bubbles around the edges (do not over-brown). Let rest for about 5 minutes before serving hot.
Notes
Make Ahead: You can assemble the entire dish completely in advance. Cover tightly with foil and refrigerate overnight. Add about 10 extra minutes to your total baking time. Storage & Reheating: Store in an airtight glass container in the refrigerator for up to 3 or 4 days. Reheat gently in the microwave or a low-temperature oven. Substitutions: Fresh cooked lump crabmeat and chopped fresh shrimp work wonderfully instead of imitation. If you cannot find lobster base, substitute concentrated shrimp base or a high-quality seafood bouillon cube dissolved in a little hot water. Pro-Tip: If tortillas crack when rolling, wrap them in a damp paper towel and microwave for 20 seconds to make them warm and pliable.