Best Crabmeat Enchiladas Recipes

CRABMEAT ENCHILADAS

Crabmeat Enchiladas 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.

Provided by PaulaG

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

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, Fat 26.5, SaturatedFat 13.8, Cholesterol 100.5, Sodium 1125.5, Carbohydrate 46.9, Fiber 5.7, Sugar 10.6, Protein 39

EASY CRABMEAT ENCHILADAS

Easy Crabmeat Enchiladas image

I developed this recipe while on a diet. It's absolutely delicious and at the same time, low in fat! Easily doubled to accommodate larger groups.

Provided by MARSDEN1

Categories World Cuisine Recipes Latin American Mexican

Time 35m

Yield 6

Number Of Ingredients 6

Ingredients

12 ounces imitation crabmeat, flaked
¼ cup low-fat sour cream
½ onion, chopped
1 (10 ounce) can enchilada sauce
¼ cup skim milk
6 (8 inch) low-fat flour tortilla

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a large microwave-safe bowl, combine the flaked imitation crab, sour cream, onion, and 1/2 of the enchilada sauce; Mix well.
Microwave mixture on high for 2 to 3 minutes.
Pour milk into an 8 inch pie plate. Dip the tortillas, one at a time, in the milk. Fill each tortilla with 4 ounces of the crab mixture. Roll tortilla and place in a greased 9x9 inch glass baking dish. Pour remaining enchilada sauce over the top of the enchiladas.
Bake uncovered in a preheated oven for 20 minutes.

Nutrition Facts : Calories 265.4 calories, Carbohydrate 38.3 g, Cholesterol 32.4 mg, Fat 9.1 g, Fiber 2 g, Protein 9.1 g, SaturatedFat 4 g, Sodium 821.2 mg, Sugar 4.4 g

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