Seafood Enchiladas

Baking dish of seafood enchiladas

Sharing is caring!

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


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.
4.57 from 53 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Calories: 379kcal
Author: Colleen


  • 1 tbsp olive oil
  • 1 onion diced
  • 1 garlic clove minced
  • 1/2 cup chunky salsa
  • 1/4 cup cilantro chopped
  • 2 tbsp lime juice
  • 1 tsp cumin
  • 1/2 lb scallops quartered
  • 1/2 lb cooked salad shrimp
  • 8 oz cream cheese cubed
  • 1 cup Monterrey jack cheese shredded
  • 12 small corn tortillas


  • 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


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.
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.


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
Tried this Recipe? Pin it for Later!Mention @TheFoodBlog or tag #thefoodblog!



66 thoughts on “Seafood Enchiladas

    1. 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!

  1. I’d never considered SEAFOOD enchiladas before but this sounds like such a delicious recipe – I’m going to have to try it!

  2. 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~!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.