Mexican Cancun Seafood Enchilada Recipe

This article was last updated on April 16, 2022

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Cancun Seafood Enchilada 


1/2 cup flour

6 tablespoons butter

2 tablespoons lobster base

3 1/2 cups 2% low-fat milk

1/2 teaspoon white pepper

1 (4 ounce) can baby shrimp

2 (8 ounce) packages imitation crabmeat , flake style

10 (6 inch) flour tortillas , old mission restaurant

1 cup white wine or 1 cup cooking sherry

8 ounces monterey jack cheese , shredded




FOR THE SAUCE. Melt butter in a 2 quart saucepan over medium heat. Add flour. Cook and stir for 5 minutes(should have a nutty aroma). Add 1/2 tsp white pepper. Stir in 2 tbsps lobster base and cook for an additional minute. Add milk & wine. Add 2 oz. of the cheese. Continue to cook until thickened. FOR THE CRAB MIX. Lightly chop the flaked imitation crab. Combine with shrimp in a medium size bowl. Add 1.5 cups of cold sauce. Mix well. FOR THE ENCHILADAS. Lay out the tortillas on a flat surface. Place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla. Place flap of the tortilla over the crab mix and roll. Place flap side down onto a plate or in your baking dish. Ladle warm sauce over the enchiladas. Top with remaining monterey jack cheese. put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven. Watch and do not allow to burn(brown spots). sprinkle with paprika.

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