Enjoy one of your favorite Mexican style dishes in the form of a pasta casserole with this tasty Seafood Enchilada Pasta Bake. This dish is filled with seafood, creamy sauce and topped with shredded cheese!
If you could only eat one type of food for the rest of your life, what would it be? Hands down, I would choose Mexican food. I just can’t get enough of it. There are so many different ways to enjoy it, I doubt I would ever get sick of it. I haven’t gotten sick of it yet and I often have some form of it on a weekly basis.
A while back I made a seafood enchilada recipe that I found in my Better Homes and Gardens New Cookbook. It was quite divine. The creamy sauce is what really made the recipe pop. And of course, the seafood. I decided to give the recipe a try again, only this time I would give it my own twist. Pasta pairs well with creamy sauces so I thought, why not make those enchiladas into a pasta dish?
Seafood Enchilada Pasta Bake
I used shrimp and imitation crab meat in this recipe. Don’t hate. I know some people turn their nose up to imitation crab meat but I don’t. I’m not ashamed to admit that I like it! It tastes good. And it’s a helluva lot cheaper than the lump crab meat I buy when I make a fancy dish, like this Roasted Poblano and Crab Chowder or these Crab Cakes with Sweet Chili Lime Sauce.
This recipe is pretty easy to put together. Saute some veggies, add the shrimp and imitation crab meat, add the sour cream to make it nice and creamy, place in a baking dish and top with shredded cheese. Bake it until the cheese is bubbly. If you want to be fancy like me, you can garnish with cilantro. Heck, even if you don’t want to be fancy, I recommend garnishing with cilantro. But I’m quite partial to cilantro. It’s one of my favorite herbs.