Seafood enchiladas are the perfect marriage of coastal flavors and classic comfort food. Rich, creamy, and packed with tender shrimp and delicate crab, this dish transforms simple ingredients into something that feels indulgent yet approachable. Whether you’re hosting a weekend dinner, planning a special family meal, or simply craving something different from the usual chicken or beef enchiladas, this seafood version delivers elegance without complexity.

Unlike traditional red-sauce enchiladas, creamy seafood enchiladas rely on a silky white sauce that enhances the natural sweetness of seafood instead of overpowering it. The filling is gently seasoned, allowing shrimp and crab to shine, while melted cheese brings everything together in bubbling, golden perfection. The result is a dish that feels both comforting and refined.

Seafood enchiladas have grown in popularity across coastal regions and home kitchens alike, especially for those looking to elevate Mexican-inspired meals with fresh, ocean-inspired ingredients. They’re incredibly versatile, customizable, and surprisingly easy to make, even for home cooks who don’t often work with seafood.

Why You’ll Love These Seafood Enchiladas

These enchiladas stand out because they strike a balance between richness and freshness. The creamy sauce feels luxurious, but citrus, herbs, and gentle spices keep the dish from feeling heavy. Shrimp cooks quickly and stays juicy, while crab adds subtle sweetness and texture.

They’re also ideal for entertaining. You can assemble them ahead of time, refrigerate, and bake just before serving. Plus, seafood enchiladas feel special enough for celebrations while still being simple enough for a cozy weeknight dinner.

Ingredients for Seafood Enchiladas

Flour tortillas
Raw shrimp, peeled and deveined
Lump crab meat
Olive oil
Garlic, minced
Onion, finely chopped
Ground cumin
Smoked paprika
Salt
Black pepper
Heavy cream
Sour cream
Cream cheese
Shredded Monterey Jack cheese
Shredded mozzarella or Mexican blend cheese
Fresh cilantro, chopped
Lime juice
Butter
All-purpose flour
Chicken or seafood broth

Each ingredient plays a role in creating layers of flavor. The shrimp and crab provide the heart of the dish, while the creamy sauce brings cohesion and indulgence.

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a baking dish and set aside.
Heat olive oil in a skillet over medium heat. Add onion and cook until soft and translucent.
Stir in garlic, cumin, smoked paprika, salt, and pepper. Cook for 30 seconds until fragrant.
Add shrimp to the skillet and cook just until pink and opaque, about 2–3 minutes.
Gently fold in crab meat and a squeeze of fresh lime juice. Remove from heat and set aside.
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
Slowly whisk in broth, followed by cream, sour cream, and cream cheese until smooth.
Stir in half of the shredded cheese and chopped cilantro. Season to taste.
Spread a thin layer of sauce on the bottom of the baking dish.
Fill tortillas with seafood mixture, roll tightly, and place seam-side down.
Pour remaining sauce over enchiladas and sprinkle with remaining cheese.
Bake uncovered for 25–30 minutes until bubbly and lightly golden.
Rest for 5 minutes before serving. Garnish with cilantro and lime wedges.

Tips for Perfect Seafood Enchiladas

Don’t overcook the shrimp: They’ll continue cooking in the oven.
Use quality crab meat: Lump crab gives the best texture and flavor.
Warm tortillas first: This prevents cracking when rolling.
Balance the sauce: A touch of lime brightens the creaminess.

Variations to Try

Spicy seafood enchiladas: Add diced jalapeños or chipotle powder.
Lobster enchiladas: Substitute lobster for crab for a luxury twist.
Gluten-free: Use corn tortillas and gluten-free flour.
Low-carb: Serve filling and sauce over roasted vegetables instead of tortillas.

Serving Suggestions

Serve seafood enchiladas with Mexican rice, cilantro-lime rice, or a crisp green salad. A light citrus salsa or avocado slices pair beautifully with the creamy sauce. For drinks, sparkling water with lime or a light white wine complements the dish well.

Cultural Inspiration

While enchiladas originated in Mexico, seafood versions are especially popular in coastal regions where fresh seafood is abundant. This creamy adaptation reflects a fusion of Mexican flavors with coastal and American comfort food influences, making it a beloved modern classic.

Make-Ahead & Storage

You can assemble seafood enchiladas up to 24 hours in advance and refrigerate before baking. Leftovers keep well for up to 3 days in an airtight container. Reheat gently to maintain the creamy texture.

Final Thoughts

These baked seafood enchiladas are proof that comfort food can feel elegant without being complicated. Rich, creamy, and packed with flavor, they’re destined to become a favorite in your recipe rotation—whether you’re cooking for guests or treating yourself to something special.