20 min
45 min

Shrimp and Crab Enchiladas


  • 1 cup Cacique® Crema Mexicana

  • ½ cup Cacique® Manchego, shredded

  • ½ cup Cacique® Queso Quesadilla Jalapeño, shredded

  • ½ cup Ranchero® Queso Fresco, crumbled

  • 3 Tbsp. unsalted butter

  • 2½ cups lump crab meat, precooked

  • 2½ cups raw, medium shrimp, peeled, deveined, and chopped

  • 1 Tbsp. ground cumin

  • ½ cup fresh cilantro, chopped (plus 2 tablespoons for garnish)

  • ¼ cup green onion, diced

  • ¼ cup yellow onion, diced

  • 6 Tbsp. dry sherry or beer

  • 1 Tbsp. jalapeño pepper, seeded and minced

  • ¼ cup each red and green bell pepper, diced

  • ½ tsp. salt

  • ¼ tsp. black pepper

  • 2 cups green enchilada sauce

  • 12 medium-sized flour tortillas

Preparation Method
Preheat oven to 350°F.

In a large saucepan, melt butter and sauté onions, jalapeños and bell peppers for 2 minutes. Add seafood, cilantro, cumin, sherry, salt and pepper. Stir to mix thoroughly and sauté for 3 more minutes. Remove from heat to cool, add Crema Mexicana, ¼ cup each Manchego and Queso Quesadilla Jalapeño.

Heat enchilada sauce in saucepan. Dip each tortilla and stack on plate. To assemble, spoon 2–3 tablespoons seafood mixture into each tortilla, roll up and place seam down in greased 9” x 12” baking dish. Cover with enchilada sauce and bake for 30 minutes. Remove from heat, cover with remaining cheese and return to oven for 5-7 minutes (until cheese melts). Garnish with crumbled Ranchero® Queso Fresco.
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