Cajun Seafood Enchilada Skillet
Cajun Seafood Enchilada Skillet
Ingredients
For the Seafood Filling
1 pound raw shrimp, peeled, deveined, and roughly chopped
6–8 ounces lump crab meat, picked over for shells
2 tablespoons unsalted butter
1 small onion, finely diced
1 green bell pepper, diced
3–4 garlic cloves, finely minced
1 to 2 tablespoons Cajun or Creole seasoning (such as Tony Chachere’s), to taste
1 can (10–14 ounces) diced tomatoes with green chilies, undrained
Fresh cilantro and sliced green onions, for garnish
For the Creamy Sauce & Assembly
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup heavy cream or sour cream
2 cups shredded Monterey Jack or Colby Jack cheese
8–10 tortillas (flour or corn, depending on preference)
Instructions
1. Prepare the Skillet Base
In a large oven-safe skillet, melt 2 tablespoons of butter over medium-high heat.
Add the diced onion and green bell pepper, sautéing for about 5–7 minutes until softened.
Stir in the minced garlic and cook for about 1 minute, just until fragrant.
2. Cook the Seafood Filling
Add the chopped shrimp and about 1 tablespoon of Cajun seasoning to the skillet.
Cook for 3–4 minutes, or until the shrimp turn pink and opaque.
Gently fold in the lump crab meat and the diced tomatoes with green chilies.
Let everything simmer together for about 5 minutes to blend the flavors, then remove from heat.
3. Make the Creamy Cajun Sauce
In a separate saucepan (or after transferring the seafood mixture out of the skillet), melt the remaining 2 tablespoons of butter over medium heat.
Whisk in the flour and cook for about 1 minute to form a light roux.
Gradually whisk in the chicken broth, followed by the cream or sour cream.
Simmer gently, stirring often, until the sauce thickens.
Stir in 1 cup of the shredded cheese and continue mixing until fully melted and smooth.
4. Assemble the Enchilada Skillet
Option A – Skillet-Style (Quick & Easy):
Pour the creamy sauce directly into the seafood mixture in the skillet.
Stir gently to combine.
Sprinkle the remaining cheese evenly over the top.
Bake at 350°F (175°C) for 10–15 minutes, until hot and bubbly.
Option B – Rolled Enchiladas (More Traditional):
Lightly dip each tortilla into the sauce to soften it.
Spoon the seafood filling into each tortilla, roll tightly, and place seam-side down in the skillet.
Pour the remaining sauce over the rolled enchiladas.
Top with the rest of the cheese.
Bake at 350°F (175°C) for 20–25 minutes, until melted and bubbling.
5. Finish and Serve
Remove from the oven and let rest for a few minutes.
Top with chopped cilantro, sliced green onions, and extra jalapeños if you like more heat.
Serve warm and enjoy!
Helpful Tips for Best Results
Keep tortillas from getting soggy: Lightly fry each tortilla in a bit of oil for a few seconds before filling.
Swap your seafood: Crawfish, scallops, or a mix of seafood all work beautifully.
Boost the heat level: Add diced jalapeño to the filling or use pepper jack cheese instead of Monterey Jack.