CRAB ENCHILADA RECIPE RECIPES

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CRABMEAT ENCHILADAS RECIPE - MEXICAN.FOOD.COM



Crabmeat Enchiladas Recipe - Mexican.Food.com image

This is so good. A different twist on enchiladas. It has been around my house for a long time. It is adapted from a recipe in a 1979 edition of Seasoned with Sun.

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 11

1 medium onion, chopped
1 tablespoon vegetable oil
1 tablespoon flour
2 cups reduced-fat milk
4 -6 long green chili peppers, roasted,peeled,seeded and chopped (a 4-oz can of chopped green chili can be substituted for the fresh)
1/4 lb monterey jack cheese, grated
1/4 lb longhorn cheddar cheese, grated
1 small amount canola oil
1 dozen corn tortilla
2 (6 ounce) cans crabmeat
salt and pepper

Steps:

  • Preheat oven to 250 degrees.
  • Saute onion in oil, add flour, milk and chili.
  • Cook until medium thick.
  • Reserve 1/4 cup of cheeses to sprinkle over top of sauce.
  • Heat 1/2 to 1 tsp of canola oil at a time in skillet.
  • When oil is warm quickly dip tortillas in oil until soft and warm.
  • Immediately put 1 Tablespon each of cheese, crabmeat and sauce in tortilla and roll up.
  • Place seam side down in a 11x7 inch pan.
  • Repeat until all tortillas are used.
  • Pour the remaining sauce on top and sprinkle with reserved cheeses.
  • Bake in preheated oven for 10 to 15 minutes.

Nutrition Facts : Calories 576.4, FatContent 26.5, SaturatedFatContent 13.8, CholesterolContent 100.5, SodiumContent 1125.5, CarbohydrateContent 46.9, FiberContent 5.7, SugarContent 10.6, ProteinContent 39

CHEESY CRAB ENCHILADAS RECIPE: HOW TO MAKE IT



Cheesy Crab Enchiladas Recipe: How to Make It image

While I was in college, my roommates and I loved the taste of ranch dressing - it was our condiment of choice for almost everything. So I created these rich delectable crab enchiladas - with ranch dressing mix as my secret ingredient. -Kelly Mockler, Madison, Wisconsin

Provided by Taste of Home

Categories     Dinner

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 enchiladas.

Number Of Ingredients 15

2 packages (8 ounces each) cream cheese, softened
1 envelope ranch salad dressing mix
3 tablespoons plus 1/4 cup milk, divided
1 small red onion, diced
2 garlic cloves, minced
2 tablespoons butter
1 pound fresh, frozen or canned crabmeat, flaked and cartilage removed
2 cans (2-1/2 ounces each) sliced ripe olives, drained
1 can (4 ounces) chopped green chilies
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups shredded Monterey Jack cheese, divided
8 flour tortillas (8 inches), warmed
1/2 cup shredded Colby cheese
Chopped green onions and tomatoes, shredded lettuce and additional sliced ripe olives, optional

Steps:

  • In a large bowl, combine the cream cheese, dressing mix and 3 tablespoons milk until smooth. Set aside 3/4 cup for topping. , In a large skillet, saute onion and garlic in butter until tender. Stir in the crab, olives, chilies, pepper and salt. Fold crab mixture and 1-1/2 cups Monterey Jack into remaining cream cheese mixture., Spoon about 2/3 cup down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. Combine the remaining milk and reserved cream cheese mixture until blended; pour over tortillas. , Sprinkle with Colby and remaining Monterey Jack. Cover and bake 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Serve with the green onions, tomatoes, lettuce and olives if desired.

Nutrition Facts : Calories 991 calories, FatContent 58g fat (31g saturated fat), CholesterolContent 258mg cholesterol, SodiumContent 2421mg sodium, CarbohydrateContent 63g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 55g protein.

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CHEESY CRAB ENCHILADAS RECIPE: HOW TO MAKE IT
While I was in college, my roommates and I loved the taste of ranch dressing - it was our condiment of choice for almost everything. So I created these rich delectable crab enchiladas - with ranch dressing mix as my secret ingredient. -Kelly Mockler, Madison, Wisconsin
From tasteofhome.com
Reviews 3.7
Total Time 50 minutes
Category Dinner
Cuisine North America, Mexican
Calories 991 calories per serving
  • In a large bowl, combine the cream cheese, dressing mix and 3 tablespoons milk until smooth. Set aside 3/4 cup for topping. , In a large skillet, saute onion and garlic in butter until tender. Stir in the crab, olives, chilies, pepper and salt. Fold crab mixture and 1-1/2 cups Monterey Jack into remaining cream cheese mixture., Spoon about 2/3 cup down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. Combine the remaining milk and reserved cream cheese mixture until blended; pour over tortillas. , Sprinkle with Colby and remaining Monterey Jack. Cover and bake 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Serve with the green onions, tomatoes, lettuce and olives if desired.
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