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Caribbean Seafood Enchiladas

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Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

20 minutes


10 servings


2  Tbsp.  H-E-B Olive Oil

3/4  lb.  Alaskan Cod, cubed

3/4  lb.  shrimp, peeled, deveined, and coarsely chopped

1 medium  onion, diced

3  Tbsp.  Adams Reserve Southwest Ancho Rub

20  H-E-B Corn Tortillas, warmed

16  oz.  H-E-B Queso Fresco, crumbled

1  btl. (14 oz.) Roberts Reserve pineapple coconut mango tequila sauce

1 1/2  c.  H-E-B Mexican Blend Shredded Cheese


Preheat oven to 350°F. Heat oil in a large skillet over Medium heat. Combine cod, shrimp, and onion in a large mixing bowl, and season with ancho rub. Sauté: seafood mixture in skillet for about 6 minutes, remove from heat.

Place approximately 1 ounce queso fresco on a tortilla, and top with about 2 ounces seafood mixture. Drizzle with Roberts Reserve sauce, roll filled tortilla, and place in a 9x13-inch baking dish. Repeat until all tortillas are filled, rolled, and placed in the dish.

Drizzle remaining sauce over enchiladas, and top with shredded cheese. Bake 20 minutes or until cheese is melted and bubbly.
Nutritional Information
Calories: 310, Total Fat: 8g, Saturated Fat: 2g, Sodium: 460mg, Carbohydrates: 37g, Dietary Fiber: 1g, Protein: 20g
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