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Salsa Garcia’s Mariscos (Seafood) Enchiladas Verdes



1 tablespoon butter

1 small onion, chopped

8 oz. picked fresh crab

½ pound uncooked shrimp (31-40 per pound) peeled deveined and chopped

1-1/2 cups Salsa Garcia Salsa Verde

1 package (8 ounces) cream cheese, cubed

1 can (4 ounces) chopped green chilies

2 cups shredded Pepper Jack Cheese, divided

6 corn tortillas

Fresh cilantro leaves



  1. Preheat oven to 350° F.  In a large skillet, heat butter over medium-high heat.  Add onion; cook and stir until crisp-tender. 3-4 minutes.  Add Crab and shrimp; cook until shrimp turn pink, 5-7 minutes. Remove from pan.

  2. In the same pan, cook and stir salsa, cream cheese, and chilies over medium heat just until cream cheese is melted.  Stir in 1 cup shredded cheese; remove from heat.

  3. Spread 1 cup cheese sauce into a greased 13x9-in. baking dish.  Fry both sides of the tortilla; place into sauce mixture, Place 1/3 cup shrimp & crab mixture off center on each tortilla.  Roll up and place in prepared dish, seam side down.  Sprinkle with remaining cheese.

  4. Cover and bake until heated through and cheese is melted, 20-25 minutes.  Sprinkle with cilantro before serving.



"Being that I was born in the coastal town of Ensenada Mexico, a city that is famous for it's mariscos, this recipe is very close to my heart." ~ Patricia Garcia

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