Crab and Shrimp Enchiladas Recipe

Serves/Makes: 8 enchiladas


  • 8 ounces crab meat, chopped
  • 1 cup cooked shrimp, chopped
  • 2 cups Colby-Monterey Jack Cheese, shredded
  • 2 (10-ounce) cans cream of shrimp soup
  • 1/2 cup milk
  • 1 small onion, chopped
  • 1 (10-ounce) can tomatoes and green chilies
  • 8 (5 to 6-inch) flour tortillas
How to cook Crab and Shrimp Enchiladas:
  • In a bowl combine crab, shrimp, onion, 1 can of cream of shrimp soup, and 1 cup cheese.
  • Place mixture in tortilla and roll up; place seam-side down in greased 9x13-inch baking pan.
  • In another bowl combine 1 can of cream of shrimp soup, milk, and tomatoes and green chilies, pour this mixture over the tortillas. Sprinkle with remaining cheese.
  • Bake at 350°F (180°C) for 30 to 35 minutes. Let stand for 10 minutes before serving.


The Crab and Shrimp Enchiladas recipe easy to prepare and so good!


An enchilada is a corn or flour tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables, seafood or combinations.

This recipe for Crab and Shrimp Enchiladas serves/makes: 8 enchiladas

The Crab and Shrimp Enchiladas recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Seafood Mix (more Seafood Mix recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: Mexican (more Mexican recipes)

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