Grammy's Kitchen · Enchiladas · Creamy Seafood Enchiladas
One of 122 enchiladas recipes we measured
from iamhomesteader.com
It ranks #3 of 122 for seasoning depth among the enchiladas recipes we compared. 16 cooks on iamhomesteader.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 122.
| this recipe | typical | |
|---|---|---|
| fat | 12% | 0% |
| protein add | 100% | 100% |
| aromatics | 23% | 6% |
| vegetables and beans | 8% | 1% |
| liquid | 57% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 28 g | 2 tablespoons unsalted butter |
| 160 g | 1 cup onion, (finely diced) |
| 6 g | 2 teaspoons garlic, (minced) |
| 454 g | 1 pound shrimp, (peeled, deveined, tail off, uncooked) |
| 1 1/2 cups imitation crab, (drained) | |
| 1 g | 1/2 teaspoon ground cumin |
| 3 g | 1 teaspoon chili powder |
| 1 g | 1/4 teaspoon black pepper |
| 113 g | 1 cup Monterey Jack cheese, (shredded) |
| 25 g | 1/4 cup cilantro, (chopped) |
| 8 large (8-inch) flour tortillas | |
| 57 g | 4 tablespoons unsalted butter |
| 15 g | 2 tablespoons all-purpose flour |
| 244 g | 1 cup whole milk ((can use 2%)) |
| 115 g | 1/2 cup sour cream |
| 1 g | 1/4 teaspoon ground white pepper |
| 2 g | 1 teaspoon jalapeno pepper, (seeded and diced) |
| 1 g | 1/4 teaspoon cumin |
| 113 g | 1 cup Monterey Jack cheese, (shredded) |
| 56 g | 1/2 cup Monterey Jack cheese, (shredded) |
| 25 g | 1/4 cup cilantro |
| 60 g | 1/4 cup tomatoes, (diced) |
| 58 g | 1/4 cup sour cream |
Method: 13 steps, published by iamhomesteader.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Deveined shrimp is more than for appearance ! First it’s not a vein. It’s the intestinal track. Shrimp are scavengers that feed on the bottom of the sea, eating all the carcinogenic waste in today’s waters. You don’t want to consume what is left in the intest” — a cook, 5.0★
“This is really bland. It needs more spices. If I made it again, I'd soak the tortillas in green enchilada sauce and add a lot more cumin and chili powder. I used avacado hot sauce as well.” — a cook, 2.0★