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Enchiladas Del Mar (Seafood Enchiladas)

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“This recipe was in the Nov 2006 Bon Appetit magazine. I have not tried it but It sounded so good I told another member about it and she asked me to post it. When I make it I shall revise the intro! The recipe calls for Oaxacan Cheese or mozarilla - the computer will not accept Oaxacan Cheese - your choice whichever one you want to use.”

Ingredients Nutrition


  1. Char the tomatillos over a gas flame or in the broiler until blackened in spots.
  2. Transfer tomatillos to a blender & process to a coarse puree, set aside.
  3. Heat oil in a large skillet, add shrimp & shallot, saute 1 1/2 minutes & add garlic.
  4. Stir 30 seconds.
  5. Add scallops & wine, cook until the wine has almost evaporated apprx 2 minutes.
  6. Transfer shrimp mixture to a bowl.
  7. Add cream & tomatillo puree to the skillet, simmer until the mixture thickens and measures 1 2/3 cups apprx 10 minutes.
  8. Add crabmeat & shrimp mixture to the sauce in the skillet.
  9. Season with salt & pepper.
  10. Preheat oven to 425°F.
  11. Heat a griddle or skillet over medium high heat.
  12. Warm each tortilla on both sides until pliable about 30 seconds each side.
  13. Spread tortillas out on a work surface and top each with 1/4 cup of the Oaxacan cheese (reserve 1/2 cup) & sprinkle with all the goat cheese.
  14. Roll each tortilla & place seam side down in a 13"x9"x2" baking dish.
  15. Spoon the warm seafood sauce over the tortillas.
  16. Sprinkle with the remaining 1/2 cup of cheese(Oaxacan).
  17. Bake enchiladas until heated through apprx 10 minutes, Cheese shouls be melted.
  18. Top with avocado slices & cilantro.
  19. Serve Salsa as a side dish.
  20. DO AHEAD hint: Can be made up to an hour ahead - let stand at room temperature. It may take a little longer than 10 minutes to heat through.

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