Enchiladas del Mar: Creamy Seafood Enchiladas
If you’re in the mood for something rich, comforting, and just a little bit coastal, let me introduce (or reintroduce) you to Enchiladas del Mar—literally “enchiladas of the sea.” This flavorful dish brings together succulent seafood, creamy sauces, and classic Mexican flair in one satisfying, cheesy bite. Whether you’re an experienced home cook or simply someone who loves trying new things in the kitchen, this dish is a must-add to your rotation.
I’ve always loved seafood enchiladas. I’d had them a few times at various restaurants, usually while traveling near the coast or in more upscale Mexican spots. But it wasn’t until a family vacation in San Antonio that I truly fell in love with the idea of making them myself at home.
A Vacation That Sparked a New Enchilada Favorite
We were wrapping up a long day of sightseeing in San Antonio—hot, tired, and starving. Our only goal was to find a low-key place to eat, ideally something off the tourist track. That’s when we stumbled across a cozy little Mexican restaurant tucked just a few blocks from one of the Missions. The place had that “family-run” charm, complete with a chalkboard menu and the smell of fresh tortillas in the air.
Although I’d had seafood enchiladas before, I was drawn to the menu item labeled Enchiladas del Mar. The server explained that they used fresh shrimp and scallops in a house-made creamy sauce, finished with melted cheese. My curiosity was instantly piqued. I ordered it without hesitation.
And wow—what a meal. The flavors were fresh, rich, and layered. The sweetness of the scallops, the slight snap of the shrimp, the spicy cream sauce—it all worked perfectly. Even my husband, who had ordered a classic carne asada plate, ended up stealing more than a few bites.
From that moment on, I was hooked. More importantly, I was inspired. I knew right then and there I had to try making Enchiladas del Mar at home.
What Are Enchiladas del Mar?
Enchiladas del Mar are a coastal-inspired variation of traditional Mexican enchiladas, typically filled with seafood like shrimp and scallops. They’re wrapped in soft corn tortillas and smothered in a creamy sauce and then baked until bubbly and golden. Unlike red chili enchiladas or beef-filled versions, this dish feels lighter, more elegant, and perfect for when you’re craving something different.
Where Do They Come From?
Traditional enchiladas go way back—originating in ancient Aztec culture, where corn tortillas were wrapped around fish and topped with chili-based sauces. Over the centuries, the dish evolved to include a wide range of fillings and sauces, thanks to Spanish influence and regional creativity.
Enchiladas del Mar, however, are a more recent innovation. While not considered “traditional” in the strictest sense, they’re a popular menu item in many Tex-Mex and coastal Mexican restaurants. They reflect the modern fusion of land and sea, often found in regions where seafood is abundant and Mexican culinary roots run deep.
In short, this dish is a delicious byproduct of cultural evolution—paying homage to tradition while embracing modern flair.
Surprising Health Benefits
You might be surprised to learn that Enchiladas del Mar, when made with fresh ingredients, can be a pretty balanced meal. Sure, they’re indulgent. But they’re also nutritious—especially compared to heavier meat-based versions.
Shrimp and scallops are excellent sources of lean protein, which is essential for muscle repair and overall energy. Plus, they’re low in calories and fat.
2. Heart-Healthy Fats
Seafood is rich in omega-3 fatty acids, which are linked to better heart health, reduced inflammation, and even improved brain function.
3. Better Balance with Fresh Ingredients
Using homemade corn tortillas adds fiber and complex carbohydrates. Add some fresh avocado slices for healthy fats, and you’ve got a meal that nourishes as much as it satisfies.
4. Lighter than Red Meat Enchiladas
Thanks to its seafood base and creamy (not greasy) sauce, this dish often feels lighter on the stomach, making it ideal for lunch, date night, or a special occasion meal.
Why You Should Make Enchiladas del Mar at Home
There are plenty of great reasons to give this dish a try in your own kitchen—beyond the fact that it’s absolutely delicious.
1. It Feels Gourmet (But It’s Totally Doable)
Despite its restaurant-style presentation, Enchiladas del Mar is surprisingly easy to make at home. If you can sauté seafood and make a quick sauce, you can absolutely pull this off.
2. It’s Stunning Presentation
Need a dinner party dish that’s not the usual lasagna or roast chicken? This enchilada recipe stands out. It’s colorful, flavorful, and always sparks conversation.
3. You Can Make It Ahead
Both the seafood filling and the sauce can be prepped ahead of time. Just assemble and bake when you’re ready to serve—a perfect option for stress-free entertaining.
4. It’s Cheaper Than Dining Out
Seafood enchiladas at a restaurant can run you $20–$30 a plate. Making it at home not only saves money but also lets you control the quality of the ingredients.
5. It’s Customizable
Don’t like scallops? Use crab. Prefer a spicier sauce? Add more jalapeños. You can truly make this dish your own.
Enchiladas del Mar Ingredient
If you’re ready to try making these at home, here’s a general idea of what you’ll need:
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Shrimp and scallops
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Corn tortillas (homemade is best)
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Butter and flour
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Garlic powder, onion powder, cumin, chili powder, cayenne, fresh cilantro, and fresh jalepeno
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Milk
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Oaxaca cheese
Final Thoughts: A Coastal Classic You’ll Crave Again and Again
There’s something undeniably special about Enchiladas del Mar. They’re rich without being heavy, comforting without being boring, and impressive without being complicated. They bring together the warmth of Mexican cuisine and the brightness of fresh seafood in one perfectly rolled tortilla.
Whether you’ve had them before or this is your first introduction, I promise you—once you make them at home, you’ll never look at enchiladas the same way again. They’ve become a go-to favorite in our house, and I hope they’ll become one in yours too.
So, the next time you’re looking for something a little out of the ordinary, skip the takeout and treat yourself to this homemade classic. In our experience, the best meals are the ones inspired by unexpected adventures.
Do You Love Enchiladas as Much as We Do? See Also:
Enchilada sauce- Water bath canned
Enchiladas del Mar
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Ingredients
- 1 pound Shrimp, chopped
- 1 pound Bay scallops
- 1 tsp Chili powder
- 1 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/2 tsp Cumin
- 1/2 tsp Cayenne pepper
- 1/2 tsp Sea salt
- 1/2 tsp Black pepper
- 2 Jalapeños, diced
- 3 tbsp Butter
- 3 tbsp Flour
- 1 tsp Sea salt
- 2 cups Milk
- 2 cups Oaxaca cheese, freshly shredded
- 8 Corn tortillas
Instructions
- Preheat the oven to 350℉.
- Place chopped shrimp and scallops in a bowl and dry them with a paper towel.
- Add chili powder, garlic powder, onion, powder, cumin, cayenne pepper, sea salt, and black pepper to the bowl and stir to coat the shrimp and scallops.
- Heat a lightly oiled small cast iron skillet over medium heat.
- Cook the shrimp and scallops for about 5-6 minutes or until the shrimp turns pink.
- Remove from heat and set aside.
- In a 2 quart saucepan over medium heat, melt the butter. Add the jalapeños and stir.
- Add the flour to the saucepan and cook for 3-4 minutes.
- Slowly whisk in the milk, whisking continuously to thicken (about 5 minutes). While thickening the sauce, add the sea salt.
- Remove the sauce from the heat and add one cup of oaxaca cheese to the sauce, whisking until smooth. Set aside.
- Fill each tortilla with seafood mix, a little cheese, and roll tightly. Place the rolled tortillas seam side down into a 11x7 baking dish.
- Once all of the tortillas are rolled, pour the sauce over the tortillas. Sprinkle any remaining cheese on top.
- Bake in a preheated oven for 20 minutes, or until hot and bubbly.
- Remove the baking dish from the oven and allow to cool for 10 minutes before serving.
Nutrition
