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Baja Shrimp and Tilapia Enchiladas

by on August 18, 2009 in Casseroles, Main Courses August 18, 2009 CasserolesMain Courses
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

My husband ate so much of these, he hurt himself. I’d say that’s a pretty strong recommendation. They’re easy to put together early in the day, then pop into the oven 30 minutes before dinner. This might also be a good way to sneak seafood into Tex-Mex loving kids.

Ingredients

  • 1 cup Uncooked White Rice
  • 1 teaspoon Olive Oil
  • 1 whole Large Or 2 Small Tilapia Fillets
  • ½ teaspoons Shrimp And Crab Boil Seasoning, Or Old Bay Seasoning
  • ½ teaspoons Chili Powder
  • 2 cloves Garlic, Peeled And Choped Finely
  • 1 cup Whole, Peeled Shrimp
  • 1 can Evaporated Milk
  • 1 can (10 Oz) Salsa Verde Or Green Enchilada Sauce
  • 1 cup Shredded Cheese, Such As Cheddar Or Pepper Jack
  • 8 whole 10" Flour Or Corn Tortillas

Preparation

Prepare rice according to package directions. Grease a 12″ square baking dish.

Heat olive oil in a medium frying pan and saute tilapia fillets until opaque. Remove from pan and sprinkle spices over the fish. Add chopped garlic to the pan and saute until translucent, then add shrimp, cooking until pink and firm.

In a medium mixing bowl, flake tilapia. Add cooked rice and garlic-shrimp mixture. Add 1/2 cup of the evaporated milk. Mix thoroughly.

Combine remaining evaporated milk and enchilada sauce in a small bowl. Pour 1/2 cup of sauce mixture in the bottom of the baking dish.

Roll 1/3-1/2 cup rice mixture and 1 tsp shredded cheese in each of the tortillas. Place rolled tortillas in baking dish, then pour remaining sauce mixture over them. Sprinkle remaining cheese over the top. Cover baking dish with foil.

Bake at 350 degrees for 30 minutes, uncovering for the last 10 minutes to brown the cheese.

Let rest for 5 minutes before serving. Serve with salsa and sour cream.

2 Comments

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Elaine on 7.29.2011

I made these earlier this week according to the recipe using 16-6 inch corn tortillas, Old Bay Seasoning and Hatch Green Chili Sauce. I agree with amberohio that using smaller or chopped shrimp is a good idea. I warmed the tortillas before filling but they still cracked. No worries, casserole still looked great. Also, 13 x 9 inch pan would accommodate all of the tortillas. I’ll definitely make this again. Thanks!

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amberohio on 10.24.2009

I made this a few days ago and it was really good! My family all enjoyed it. I think next time I might use the smaller shrimp or chop up the shrimp and add some crab meat to increase the amount of seafood in each enchilada. Also, I had to use a 13×9 inch pan because I wasn’t able to fit all of the enchiladas in a 9×9 pan. I will definitely make this again! Thanks for the recipe!

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Mauigirl91 on 5.11.2015

These were AMAZING! Wow….absolutely delicious! And so easy to make. I made these exactly as instructed using Monterey Jack cheese and 10 of the larger sized corn tortillas in a 9×13 baking dish. I had some of the mixture left over, so could have made additional enchiladas. I also cut the shrimp into smaller pieces as Elaine suggested. I will definitely make these again. Thanks for the great recipe!

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prairiebakegirl on 9.6.2011

I can’t believe I haven’t rated these yet! We make these all the time, and they are great!

A few things I change:

– I add 2-3 whole chopped jalapenos (we like spice)
– I add a can of diced green chiles
– I double the sauce

They are to die for – in fact, they’re the first thing we’re making once my kitchen reno is finally done!

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