Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
© Lillys-Table.com Photo of Seafood Enchiladas
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Seafood Enchiladas

 

Packed not only with tastiness from the sea, but these enchiladas love up spinach & mushrooms, too. Use corn tortillas to make it gluten free. Double check Seafoodwatch before making your fish purchases, most likely farm-raised tilapia, US Shrimp and most wild-caught crab are your best bets for this dish.

Ingredients

  • 1 teaspoon olive oil
  • 1 onion, finely diced
  • 1 lb mushroom, slice, then roughly chop
  • 1 lb spinach, frozen and defrosted or fresh & chopped
  • 8 ounces tilapia fillet, roughly chop
  • 8 ounces shrimp, roughly chop
  • 8 ounces crab
  • ½ cup cilantro, finely chopped, optional
  • 8 tortillas, small flour or corn
  • 2 cups enchilada sauce

Serving Size: 4 People

Share

 

Preparation Instructions

Preheat the oven to 375.

Add olive oil to a skillet over medium heat. As soon as it is shimmering toss in the onions and saute until soft. Add the chopped mushrooms for another 5 minutes.

Strain the defrosted spinach and squeeze out the excess liquid. Add the dry spinach to the pan. Saute until the remaining liquid is cooked off. If starting with fresh spinach, chop and saute until most of the liquid is cooked off.

Add the tilapia and raw shrimp. Saute until no longer raw. Remove from the heat and fold in the cooked crab and cilantro.

Warm the tortillas up in a dry skillet over medium-low heat or briefly over a gas oven flame.

Drizzle in a third of the enchilada sauce into the small baking dish. Fill each tortilla with the seafood & veggies. Roll them up and place in the baking dish. Cover with the remaining sauce and bake for about 10-15 minutes until the enchiladas are hot to the touch in the center. If you cool the casserole between assembling it and baking it, double the bake time.