Shrimp and Crab Enchiladas are the perfect balance of the fabulous seafood flavors of succulent large shrimp and decadent lump Crab with all the Mexican flavors wrapped in a deliciously complex Red Enchilada sauce. Voted as one of the best comfort foods for dinner by family and friends alike.
How can you go wrong with a recipe that gets voted best comfort food by your friends and family? I don’t know about you, but that just makes my little heart go pitter patter Y’all. Puts a little smile on Mama’s face knowing that something I love to eat was enjoyed so much at dinner.
I am always looking for the next best Enchilada sauce, I have had so many, yet have not come close to tasting one on the net that strikes me as an “Authentic Mexican Enchilada Sauce.” Most have been a Tex-Mex style, which is good, but I want great. I want Mexican Red Enchilada sauce that tastes as if I’m sitting at a dinner table in Mexico.
Some of you are thinking, I want a lot right? I know, I know, but you don’t understand, I really want that smoky tasting culinary deliciousness of sauce to embrace my inner Foodie. I want it to hug me and kiss my tastebuds in a way that no other sauce can compare.
It’s like Italian-American food compared to Italian food you would enjoy while in Italy. The American-Italian tastes good, but you were really looking for great instead. Tex-Mex sauce is the American version of Mexican food, the ingredients aren’t quite the same…sigh.
I am also hungry for seafood and a ton of cheese too, yes I apparently am a big cheese monster today. Don’t judge me…Please. I can’t help myself I want, what I want today. Have you ever done that? You just can’t stop until you get what you want.
Another crazy question, how funny is it that I want an Authentic Red Enchilada Sauce Y’all but want to add a ton of gooey American-style Colby-Jack cheese to my recipe? Ugh, I am a real weirdo today, aren’t I? I admit it. Ha Ha!
Inquiring minds want to know, what’s your favorite enchilada filling to use in your enchiladas? What kind of cheese do you prefer? Let me know in the comment section below as I said, I am always on the lookout for something new to try.
Ingredient List for Enchilada Sauce:
8 ancho chiles
4 pasilla chiles
1 medium yellow onion quartered
2 plum tomatoes
3 cloves of garlic
1/2 teaspoon Mexican oregano
1/2 teaspoon marjoram
2 tablespoons olive oil
Ingredient List for Enchilada Filling:
1 yellow onion
4 cloves garlic
2 jalapeño peppers
2 cups organic, diced, canned tomatoes, and their juices
1 pound medium or large cooked shrimp, shells removed
1 pound lump crab
10-12 freshly made corn tortillas
1-2 Hass Avocados, chopped
I also love squeezing a little lime juice on my Shrimp and Crab Enchiladas, it just makes the taste of them pop to me. Look for the slightly soft, but still firm limes at your local market, as they have the most juice. I usually look for ones that aren’t as dark green so they are a bit riper and produce more juice when squeezing them compared to the dark green limes.
- 8 ancho chiles
- 4 pasilla chiles
- 1 medium yellow onion quartered
- 2 plum tomatoes
- 3 cloves of garlic
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon marjoram
- 2 tablespoons olive oil
- Kosher Salt
- 1 yellow onion diced
- 4 cloves garlic minced
- 2 jalapeño peppers small diced, seeds removed optional
- 1 tablespoon olive oil
- 2 cups organic diced, canned tomatoes, and the juices
- 1 pound medium or large cooked shrimp shells removed,
- 1 pound lump crab
- Kosher salt to own taste
- 10-12 freshly made Corn Tortillas
- 1 cup Colby Jack Cheese finely shredded
- cooking spray
- sour cream
Toast the ancho and pasilla chiles in a hot cast iron skillet 20 seconds on each side
Allow the ancho and pasilla chiles to cool down and then remove any stems, seeds, or veins.
Char the yellow onions, plum tomatoes, and garlic in a hot cast iron skillet.
Place the ancho and pasilla chiles, charred onions, tomatoes, garlic oregano, and marjoram in a pot with just enough water until the ingredients are almost covered. Bring to a boil and then reduce the heat to low. Simmer for 20 minutes to reconstitute the ancho and pasilla chiles and soften the charred vegetables.
Blend the ancho and pasilla chiles, onion, tomatoes, garlic, oregano marjoram, and the soaking water until smooth. It usually takes about a minute. Add a small amount of water if necessary to blend. Strain the mixture with a wire strainer. Reduce the heat and simmer for 25-30 minutes until the enchilada sauce has thickened. Allow the sauce to sit for at least 2-4 hours so that the combine nicely.
Roughly chop 1 pound cooked, shelled, and cleaned large shrimp and lump crab meat. Reserve till needed.
Heat a large cast iron skillet over medium heat till hot, add 1 tablespoon of olive oil to cast iron skillet. Add diced yellow onion, minced garlic, and small diced jalapeno peppers to skillet and cook 3 minutes or till softened. Remove from the heat source.
In a non reactive bowl combine shrimp, crab, veggies, and organic diced tomatoes, season with kosher salt to taste.
Preheat oven to 400 Degrees F
Warm the fresh tortillas in a tortilla warmer or damp paper towel in the microwave for 30-45 seconds before using to make them pliable when rolling.
Using a spoon, evenly spoon a few tablespoons of filling on each fresh warmed tortilla,add 1 tablespoon of enchilada sauce to top of filling, then roll the tortilla to form enchilada, place seam side down on a 9 x 13 inch prepared glass baking dish.
If you have extra filling leftover spoon over the top of your enchiladas, then add at least 2 cups of enchilada sauce over the top of the enchiladas, top with 1 cup finely shredded Colby Jack cheese.
Place in a preheated 400 Degree F oven and bake for 20 minutes or till the cheese becomes melted and bubbly.
Remove from oven and place on a heat resistant surface to cool for 5 minutes before serving.
- The recipe calls for lump crab, however, if desired you may substitute the lump crab with extra shrimp or imitation crab if desired. Taste results will vary upon doing a substitution ingredient so be cautious of end results when changing my specific recipe.
- Freshly made tortillas that are either homemade or from the Spanish Market are best when making the enchiladas, using packaged store brand corn tortillas can be used, but taste outcome may vary.
- Canned Red Enchilada Sauce may be used if desired but is not recommended for this recipe.
Adapted from Mexican Food Journal Blog
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