Total Time
30mins
Prep 10 mins
Cook 20 mins

This is a popular and much requested dish at a reputable local restaurant in Tampico, Mexico.

Ingredients Nutrition

Directions

  1. Melt butter in a skillet.
  2. Sauté the onion until transparent.
  3. Add rest of the ingredients and cook on low to medium heat until cheeses melt.
  4. Serve hot or warm.

Reviews

(1)
Most Helpful

One of my Pick a Chef 2006 recipes -- Oh wow, this was an inspiring recipe! I had originally intended to serve this as a meal with rice and a veggie, but had a change of heart once it was done (I had used 2 1lb cans of deluxe pasteurized crabmeat, and it kind of shredded when I mixed it in). I think this would make positively incredible seafood enchilada filling (maybe with some tiny shrimp mixed in as well), once I decide what type of sauce to use. This is quite rich (I actually only added 1/2 cup of butter, because I suspected that the full cup might have been restaurant decadence overkill), so I'll probably end up using some type of salsa verde for a sauce (the typical white sauce used on seafood enchiladas might be too much). I used smoked gouda, Neufchatel cheese, and Pinot Grigio (all on-hand stuff, no shopping trip necessary). Since I ran out of time and couldn't actually make the enchiladas today, I will have to edit my review later (for now, the mixture is in the fridge until tomorrow). Although these are not the directions that I intend to go with this recipe tomorrow, I think it would also make a lovely manicotti filling, or a topping for tostadas. Ooh, or a sandwich, on a toasted croissant! I DEFINITELY need to try this on a croissant the next time I make this! I wouldn't recommend this to the dieters among us (sorry, not even with the halved butter and reduced-fat cream cheese), but I definitely recommed this to anyone looking for a decadent cheesy seafood recipe. This will be going into my special occasion recipe file for sure! Thanks for posting! EDITED TO ADD: made the crab tampico enchiladas with a spicy roasted tomatillo sauce from Rick Bayless (made with fish stock instead of chicken stock) -- VERY nice!

Muffin Goddess April 28, 2006

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