Comida Kraft
Recipe Box

Seafood Enchiladas

(14) 14 Reviews
Prep Time
Total Time

10 servings

This easy casserole is a combination of a seafood enchilada and creamy seafood lasagna all in one.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Cook and stir shrimp in medium nonstick skillet on medium heat 2 min. Add crabmeat, corn, onions and 1/4 tsp. pepper; cook and stir 2 min. or until shrimp turn pink. Remove from heat. Stir in 1 cup shredded cheese.
  • Spoon 1/3 cup of the seafood mixture onto each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray. Cook cream cheese and milk in saucepan on medium-low heat 5 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently. Pour over enchiladas.
  • Bake 5 min. Sprinkle with remaining shredded cheese; bake 5 min. or until melted. Sprinkle with remaining pepper.

Serving Suggestion

Enjoy your favorite foods while keeping portion size in mind.


Prepare using canned corn with green and red bell peppers.


To save time, prepare as directed substituting thawed frozen cooked shrimp for the uncooked fresh shrimp and adding it to the skillet along with the crabmeat.


  • 10 servings

Nutritional Information

Serving Size 10 servings
Calories 300
% Daily Value
Total fat 12g
Saturated fat 6g
Cholesterol 85mg
Sodium 820mg
Carbohydrate 30g
Dietary fiber 2g
Sugars 2g
Protein 17g
Vitamin A 10 %DV
Vitamin C 4 %DV
Calcium 40 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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    have never ever had enchiladas w/flour tortillas and did not choose to start using these after the ratings so baring that in mind, made double portion and was a hit in my household w/corn tortillas as real enchiladas are made and would make again, I omitted cayenne also due to ratings

  • Kelli1914 |

    This recipe was just OK. They weren't bad but they weren't something I would make again. I don't think it makes enough filling (I only made 5 with 10" tortias), but I liked the cream cheese topping with the flavor's of the inside foods. FYI this was to spicey for my daughter. I served with garlic mash potato's and stemmed sprouts.

  • SLawson0314 |

    Was ok enough to eat, but wouldnt fix again. Was a little bland and stunk up the house.