Seafood Enchiladas - Kraft Recipes Top
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Seafood Enchiladas

Prep Time
Total Time

10 servings

Delight the family with our Seafood Enchiladas tonight. This fantastic Seafood Enchiladas recipe is an easy casserole that uses both shrimp and crabmeat.

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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.

Special Equipment Needed

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 330
Total fat 15g
Saturated fat 7g
Cholesterol 70mg
Sodium 780mg
Carbohydrate 30g
Dietary fiber 4g
Sugars 3g
Protein 45g
% Daily Value
Vitamin A 10 %DV
Vitamin C 2 %DV
Calcium 15 %DV
Iron 4 %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

Rated 5 out of 5 by from These are AMAZING! These are AMAZING! Way better than I thought they would be and not that hard to make. I used cooked shrimp, which made it a little easier and faster. Will def. make again!!
Date published: 2011-01-12
Rated 5 out of 5 by from Fabulous! Fabulous! I didn't know what to expect with the recipe, so I was pleasantly surprised with the outcome! My kids gobbled it up without any complaints. Served with a salad!
Date published: 2011-03-09
Rated 4 out of 5 by from This was very good and quick to make. This was very good and quick to make. I used frozen pre-cooked shrimp and no crab. I didn't have enough green onions so added some finely chopped onions which I heated in a little butter first. I added a little more cheese than the recipe calls for and used Monterey as I didn't have Cheddar. I ground some peppercorns into both the mixture and the sauce. And oh yeah, I added a little white wine in the sauce.
Date published: 2009-04-27
Rated 4 out of 5 by from Had my sister over for dinner and made this. Had my sister over for dinner and made this. So easy and very tasty! I had some leftover seafood mix so I spread it over the enchilada's before I put the cream cheese/milk topping on. Next time I'll add more shrimp, not enough since I chopped it up.
Date published: 2009-08-10
Rated 5 out of 5 by from Tasted great! Tasted great! We put a little bit less green onion in and it still had a nice bite to it. We were able to get 8 enchiladas out of the ingredients; were great reheated as well.
Date published: 2011-03-27
Rated 4 out of 5 by from My boyfriend LOVED this recipe. My boyfriend LOVED this recipe. Very rich and creamy- even better the next day!
Date published: 2010-02-23
Rated 5 out of 5 by from WOW this was insanely good. WOW this was insanely good. Love it. I am making this again for sure
Date published: 2009-04-24
Rated 5 out of 5 by from My kids and husband love this recipe. My kids and husband love this recipe. It is requested every month.
Date published: 2010-01-11
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