Home » Coast » JP’s West Coast Five Star Seafood Enchiladas

JP’s West Coast Five Star Seafood Enchiladas

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  • 1 onion, chopped
  • 1 cerery stalk diced
  • 2 cloves garlic minced
  • 1-2 jalapenos seeded de-veined and diced
  • 1 tablespoon olive oil
  • 1 tablespoon flour
  • 1/2 pound fresh crabmeat
  • 1/4 pound shrimp – peeled, deveined and coarsely chopped
  • 1/4 pound bay scallops diced
  • 8 ounces colby cheese
  • 8 ounces monterey jack cheese
  • 6 (10 inch) white corn or flour tortillas
  • 1 cup heavy cream
  • 1 cup half-and-half cream
  • 1/2 cup sour cream
  • 1/4 cup butter, melted
  • 1 1/2 teaspoons cilantro chopped
  • 1/2 teaspoon ground red pepper
  • 1/2 teaspoon black pepper
  • 1-1/2 teaspoons sea salt
  • 1 roma tomato (garnish
  • 1 haas avacado pitted and sliced (garnish
  • 1/4 cup sliced olives (garnish
  • 1/4 cup of choped green onions (garnish
Servings: 6

  1. .Preheat oven to 350 degrees F (175 degrees C).
  2. .In a large skillet, saute onions, garlic, jalapenos and celery in 1 tablespoon olive oil until transparent.
  3. Remove the skillet from heat and stir in crabmeat, shrimp and scallops. Shred the cheese and mix half of it into the seafood.
  4. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9×13 inch greased, baking dish.
  5. .In a saucepan over medium-low heat, combine half-and-half, heavy cream, sour cream and 1/4 cup butter, Add flour and stir until well blended
  6. Add cilantro, red choppd pepper, black pepper and salt to taste. Stir until the mixture is lukewarm and well blended.
  7. Pour sauce over the enchiladas, and sprinkle with one half remaining cheese.
  8. Bake in preheated oven for 20 minutes.
  9. At 10 minutes remaining add the rest of the the cheese, olives and green onions for garnish.
  10. Bake until cheese is melted anither 10 min
  11. Add avacados and chopped romas
  12. Serve Balck beans with chopped onions and corn as a side
  13. Great served with a dollop of sour cream and a small scoop of your favorite Guacamole recipe.
  14. Serve hot
  15. enjoy!

Estimated Nutrient Breakdown:

Calories: 4,888.77
Weight: 1,876.75g
Total Fat: 407.69g
Saturated Fat: 244.63g
Trans-Fat: 1.92g
Monounsaturated Fat: 120.96g
Polyunsaturated Fat: 18.07g
Protein: 202.85g

Cholesterol: 1,641.33g
Sodium: 5,407.93g
Calcium: 4,137.01g
Magnesium: 423.30g
Potassium: 2,517.85g
Iron: 8.04g
Zink: 28.40g
Phosphorus: 4,185.47

Vit A: 3,678.59
Vit B1: 0.53
Vit B2: 2.88
Vit B3: 12.56
Vit B6: 1.81
Vit B12: 15.45
Vit D: 286.40
Vit E: 286.40
Vit K1: 53.83


Caution: Eggs,Milk,Sulfites,FODMAP
Health Notes: Peanut-Free,Tree-Nut-Free,Alcohol-Free, Low-Carb
Notes: These recipes are unbelievable!!

Author: Group Recipes
Tags: Wild Food Box,,Low-Carb

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