---
title: "Seafood Enchiladas"
type: recipe
url: https://spicesinc.com/recipes/seafood-enchiladas
created: 2015-03-19
updated: 2024-02-16
author: "terri@spicesinc.com"
tags: ["Baking", "Seafood", "Mexican"]
---

# Seafood Enchiladas

Enchiladas are a great comfort food that can be made in a number of different ways. Traditional enchiladas are made with chicken and loads of cheese, but we were in the mood to mix things up a little so we decided to use shrimp and fish. Not only are shrimp and fish delicious, but they can help lighten up a weighty dish. You can use this with other lighter ingredients too; it works with lower-fat sour cream, milk, or cream cheese.

Serve these enchiladas with a raw pico de gallo or a tart tomatillo salsa to cut through the creamy sauce without overpowering the more delicate flavors of the fish.

 

## Ingredients

- 1 pound uncooked medium (21-25) shrimp, shelled and deveined- 8 ounces halibut or cod- Non-stick cooking spray- 2 teaspoons canola oil- 1 medium green bell pepper, chopped- 2 poblano peppers, seeded and chopped- 1 small yellow onion, chopped- 1 Tablespoon [Mojo Seasoning](https://spicesinc.com/seasoning-blends/mojo-seasoning)- 1 lemon, juiced- 1, 6-ounce bag baby spinach- 12 corn tortillas- 4 ounces cream cheese, softened- 8 ounces sour cream- 2 Tablespoons flour- 1/4 teaspoon [Kosher Salt](https://spicesinc.com/salts/kosher-salt)- 1/2 teaspoon [Medium Grind Black Pepper](https://spicesinc.com/staple-spices/black-pepper-medium-grind)- 3/4 cup milk

## Instructions

- Preheat oven to 350°F.- Defrost shrimp and halibut, if necessary. Clean, rinse, and pat dry.- Spray a 3-quart rectangular baking dish with pan spray and set aside.- Chop shrimp and halibut into small pieces, set aside.- In a large, non stick skillet heat canola oil over medium-high heat.- Add chopped bell pepper, poblanos and onions. Cook 8-10 minutes, or until softened- Reduce heat to medium.- Add seafood, Mojo Seasoning and lemon juice to pepper and onion mixture. Cook 3-4 minutes, until shrimp turns opaque and fish is cooked through.- Add spinach in handfuls, letting each handful wilt slightly before adding the next. Continue cooking until all spinach has been added and is wilted, about 3-5 minutes.- Remove seafood from the heat and prepare tortillas and sauce.- Stack the tortillas and wrap in foil. Put them in the preheated oven for about 10 minutes until they are warm and pliable. Remove from oven, but keep warm.- In a medium bowl, combine cream cheese, sour cream, flour, milk, Kosher Salt and Medium Grind Black Pepper.- Beat with a mixer or wooden spoon until well combined and the mixture is creamy.- Add about 1/2 cup of the cream cheese mixture to the seafood/spinach mixture and stir to combine.- Working with 1 tortilla at a time, spoon seafood mixture into a tortilla.- Gently roll the tortilla and place seam side down in the baking dish. Continue filling tortillas with equal amounts of seafood mix until all of the tortillas are filled.- Pour the remaining cream cheese mixture over the tortillas, making sure to cover the tortilla edges.- Cover dish with foil and bake for about 35 minutes or until heated all the way through.- Remove from oven, remove foil and let stand for 5 minutes before serving.