Seafood Enchiladas

These Seafood Enchiladas combine fresh shrimp and crab wrapped in soft tortillas, smothered in a creamy chipotle sauce for a delightful high-protein meal. Perfect for seafood lovers, this dish brings a taste of the ocean to your dinner table.

Ingredients

• Corn tortillas - 4
• Shrimp, peeled and deveined - 200 grams
• Crab meat, cooked - 100 grams
• Cream cheese - 100 grams
• Sour cream - 50 grams
• Chipotle in adobo sauce - 1 tablespoon
• Garlic, minced - 2 cloves
• Onion, finely chopped - 1/2
• Olive oil - 1 tablespoon
• Cheddar cheese, shredded - 100 grams
• Cilantro, chopped - 2 tablespoons
• Lime, juiced - 1
• Salt - to taste
• Pepper - to taste

Steps

1. Preheat the oven to 180°C (350°F).
2. In a skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent.
3. Add the shrimp to the skillet, cooking until pink and opaque, about 3-4 minutes. Stir in the crab meat, cream cheese, sour cream, chipotle sauce, lime juice, salt, and pepper. Cook until the mixture is creamy and combined.
4. Remove from heat and stir in chopped cilantro.
5. Warm the corn tortillas in a pan or microwave for a few seconds until pliable.
6. Spoon an equal amount of the seafood mixture onto each tortilla, roll them up tightly, and place seam-side down in a greased baking dish.
7. Pour any remaining sauce over the top of the enchiladas, then sprinkle with shredded cheddar cheese.
8. Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.
9. Remove from oven, let cool for a few minutes, and serve garnished with additional cilantro and lime wedges.

Nutrition

• Calories: 520
• Protein: 36 g
• Carbs: 40 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 150 mg
• Total Fat: 28 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.4 L

Health Benefits

• High in protein from seafood and dairy, supporting muscle health.
• Rich in omega-3 fatty acids, promoting heart health.

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