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Home » Recipes » Main Dish Recipes

Seafood Enchiladas

Published: Oct 19, 2019 · Modified: Feb 27, 2022 by Colleen 85 Comments

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Seafood Enchiladas with shrimp and scallops are the perfect way to celebrate Seafood Month, which is happening all of this month of October.

Baking dish of seafood enchiladas

This post is sponsored by the Marine Stewardship Council. As always, all opinions are my own.

What is Seafood Month?

Originally, Seafood Month was a celebration throughout the month of October, created by the seafood industry to promote the consumption of seafood. Now, however, Seafood Month is about highlighting how easy it is to enjoy seafood that's good for you and the oceans, too.

The Marine Stewardship Council is a global, non-profit organization. Its mission is to encourage fisheries around the world to meet their globally recognized standard for seafood sustainability and educate consumers about the benefits of choosing wild, certified sustainable seafood for the health of our oceans. so that we can continue to enjoy seafood into the future.

A pan of enchiladas

About the Marine Stewardship Council

The MSC works with scientists, conservation groups, as well as the seafood industry, to establish a standard for sustainability that is the most recognized in the world. Fisheries and companies that meet the MSC Standard, can use the MSC blue fish label on seafood product packaging to show consumers that their seafood comes from a well-managed, sustainable source that works hard to guard & protect the marine environment to keep our oceans healthy. To find out more, visit the MSC website.

Two seafood enchiladas on a black plate beside a pan of seafood enchiladas

Why Choose Sustainable Seafood?

Did you know that seafood is our only remaining source of food that is truly wild? All of us place value on that and know the importance of preserving it. In addition, some other great reasons to choose sustainable seafood:

  • It's delicious
  • Good for you
  • A great source of protein
  • Available in a wide range of prices, from frugal to extravagant
  • You can find MSC certified sustainable seafood products locally, from fresh, frozen, canned, or packaged, and even pet food.
  • Purchasing certified sustainable seafood may seem like a small thing, but the environmental impact is great
  • MSC certified sustainable seafood is a food you can feel good about eating and feeding to your family

Black plate with two seafood enchiladas and a white napkin & silver fork

How Do I Know I'm Purchasing Certified Sustainable Seafood?

Know that you are supporting healthy oceans by choosing products that have the blue MSC label. This label assures you that the seafood you purchase is wild, traceable from ocean to plate, and sustainable.

Marine Stewardship Council Blue Label

A bag of frozen scallops

About Seafood Enchiladas

A big pan of enchiladas is always a family favourite and a perfect comfort meal. These seafood enchiladas are a delicious take on that. I am using scallops and shrimp in this recipe, both of which are not only nutritious but also delicious.

A plate of food with a fork, with Seafood Enchiladas

Nutrition Info For Scallops

Scallops are highly nutritious and are low in calories but very high in protein. In addition, scallops are great sources of vitamin B12, Omega 3 Fatty Acids, calcium, iron, phosphorus, zinc, and trace minerals.

Nutrition Info for Shrimp

Similar to Scallops, wild-caught shrimp are very nutritious. Also low in calories, high in protein and a good source of vitamin B12, Omega-3 Fatty Acids, iron, and minerals. Shrimp is also a  significant source of selenium.

A plate of food with a fork

More Seafood Recipes

When purchasing seafood, I always look for the MSC blue fish label and choose sustainable. Check out more seafood recipes like these:

Pan-Seared Scallops in Chardonnay Butter Sauce

Spanish Fish Stew

Lemon Garlic Grilled Shrimp

Grilled Asian Salmon Kebabs

A plate of enchiladas with a fork

Recipe

Baking dish of seafood enchiladas

Seafood Enchiladas

Seafood Enchiladas with shrimp & scallops in a creamy sauce are rolled up in corn tortillas and smothered in melty cheese.
4.90 from 75 votes
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Course: Main Course
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Calories: 379kcal
Author: Colleen Milne

Ingredients

  • 1 tablespoon olive oil
  • 1 onion diced
  • 1 garlic clove minced
  • ½ cup chunky salsa
  • ¼ cup cilantro chopped
  • 2 tablespoon lime juice
  • 1 teaspoon cumin
  • ½ lb scallops quartered
  • ½ lb cooked salad shrimp
  • 8 oz cream cheese cubed
  • 1 cup Monterrey jack cheese shredded
  • 12 small corn tortillas

Instructions

  • Preheat oven to 350°
  • Lightly spray a 9x13 baking dish with cooking spray
  • Heat oil in a large skillet over medium heat
  • Add onion and garlic and cook about 5 minutes
  • Add scallops and saute for about 5 minutes or until cooked through.
  • Add salsa, cilantro, lime juice, and cumin
  • Add cream cheese cubes and half of the Monterrey Jack, stirring until cheese is melted
  • Remove from heat and stir in shrimp
  • Divide the filling evenly between the tortillas, rolling them and placing seam side down in the prepared baking dish.
  • Top with any leftover sauce, then the remainder of the cheese
  • Bake 15-20 minutes or until lightly browned
  • Garnish with cilantro or parsley

Notes

This recipe is made with corn tortillas, which means it is gluten-free. You can, however substitute flour tortillas for a non-gluten free version.
To roll corn tortillas without them splitting, put the tortillas on a plate and cover with a damp paper towel. Microwave on high for one minute. Keep the warm tortillas covered as you work with them one at a time, reheating if necessary.
This recipe has cilantro, which can be replaced with parsley or left out if preferred.
Although this recipe includes cooked salad shrimp, you can replace them with uncooked, peeled shrimp. If they are large, chop them coarsely, and saute them along with the scallops.
You can use small bay scallops in place of the regular-sized scallops, and skip the chopping step.

Nutrition

Serving: 1g | Calories: 379kcal | Carbohydrates: 30g | Protein: 23g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 163mg | Sodium: 842mg | Potassium: 366mg | Fiber: 4g | Sugar: 3g | Vitamin A: 801IU | Vitamin C: 5mg | Calcium: 291mg | Iron: 2mg
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Reader Interactions

Comments

  1. Lora

    February 20, 2023 at 2:26 pm

    Can these be assembled, then frozen, and baked at a later date? Also, have you ever tried making them ‘layered’ like lasagna, rather than rolled like enchiladas?

    Reply
    • Colleen

      February 20, 2023 at 8:33 pm

      Hi Lora! Yes, you can assemble and freeze the seafood enchiladas. I would assemble and freeze them raw. Seafood cooks quickly and you don't wan't to double cook it. I love your idea of making this a layered enchilada lassagna. I know it will work! I hope you'll come back to let us know. Cheers!

      Reply
  2. Darren

    July 20, 2022 at 4:40 am

    My grandson is allergic to crustaceans but can eat scallops. Is there another fish I could pair with the scallops for him or would this be as good with just scallops?

    Reply
    • Colleen

      July 20, 2022 at 6:34 am

      Hi Darren, these seafood enchiladas will be just as good with just scallops, for sure! Of course you will want to increase the quantity to replace the shrimp. If you want to replace the shrimp with another seafood I would recommend cod, halibut, or another white fish. I would love to hear back how it turns out for you!

      Reply
  3. Luisa

    May 19, 2022 at 12:33 pm

    What salsa do you recommend? What brand?

    Reply
    • Colleen

      May 19, 2022 at 12:41 pm

      Hi Luisa, My favorite jarred salsa is Newman's Own. But any brand of jarred chunky salsa will work! Enjoy these yummy enchiladas!

      Reply
  4. Sharon Cushman

    October 01, 2021 at 5:28 pm

    I made these yummy enchiladas tonight…they were well received! However, wish there was directions on how to warm up the corn tortillas so they wouldn’t split mid roll….will make again for sure!

    Reply
    • Colleen

      October 02, 2021 at 12:00 pm

      Hi Sharon, I'm so happy that you loved these enchiladas. And thank you for your feedback! I appreciate your suggestion and will definitely add that to the recipe.

      Reply
    • Melanie

      February 27, 2022 at 10:18 am

      I just recently learned how to warm corn tortillas successfully. No need to even use oil. Just a skillet on medium heat, put the tortilla in until warm on one side, flip and warm the other side then😊 put in a ceramic or styrofoam tortilla warmer. I was so pleased I didn’t have splatter oil all over my stovetop to heat them. They remained nice and soft until we were ready to fill them. .

      Reply
  5. andrew

    July 22, 2021 at 2:15 pm

    I have always been a seafood lover. I have had shrimp tacos but never thought to ever make enchaldas! absolutely stoaked I found this recipe and can't wait to try it. pulling out some scallops now and instead of salad shrimp, I am going to dice up some prawns.

    Reply
    • Colleen

      July 22, 2021 at 3:47 pm

      I know you'll love these enchiladas, Andrew! I would love to hear back how they turn out for you. Enjoy!

      Reply
  6. Shea P

    April 23, 2021 at 7:53 am

    Delicious and nutritious...I can’t wait to make them again

    Reply
    • Colleen

      April 25, 2021 at 3:22 pm

      Great to hear, Shea!

      Reply
  7. Maggie

    April 22, 2021 at 11:03 am

    These enchiladas are freaking awesome!!!! I love seafood and I love mexican food and this is like a beautiful combination of both? They don’t taste “fishy” at all either. This meal was delicious and my guests were super thrilled with the taste and uniqueness!!!

    Reply
    • Colleen

      April 22, 2021 at 11:54 pm

      So happy that you loved this, Maggie!

      Reply
      • Angie

        July 08, 2021 at 11:24 am

        Can you use crab meat instead of scallops? Also do you cover while baking?

      • Colleen

        July 11, 2021 at 5:35 pm

        Hi Angie! Absolutely you can use crab meat instead of scallops. And no, you don't need to cover while baking. I hope your enchiladas turn out delicious, and would love to hear back how it worked out with crab meat! Cheers!

  8. Sarah C

    April 18, 2021 at 10:39 am

    Love these enchiladas. They're a nice break from chicken enchiladas!

    Reply
    • Colleen

      April 18, 2021 at 12:42 pm

      I agree, Sarah! These are always a hit around here, too!

      Reply
  9. Patricia

    December 02, 2020 at 9:39 am

    Looks and sounds delicious. Could this be made ahead, refrigerated and baked the next day.?

    Reply
    • Colleen

      December 02, 2020 at 10:57 am

      Hi Patricia, yes, these are delicious! And you absolutely can make them ahead, cover and refrigerate them and bake the next day. I would love to hear how they turn out for you. Enjoy!

      Reply
  10. Yvonne Langen

    October 28, 2019 at 4:56 pm

    I'd never considered SEAFOOD enchiladas before but this sounds like such a delicious recipe - I'm going to have to try it!

    Reply
    • Colleen

      October 29, 2019 at 7:38 am

      Hi Yvonne, seafood works great in enchiladas, and it's seriously delicious. Enjoy!

      Reply
  11. Terri

    October 28, 2019 at 12:06 pm

    I didn't even realize it was seafood month! I love enchiladas and seafood is brilliant. Plus, these have so many of my very favourite ingredients. But really, all you had to say was shrimp and cilantro - yum~!

    Reply
    • Colleen

      October 28, 2019 at 1:02 pm

      It's almost over but Happy Seafood Month, Terri!

      Reply
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