Crab Enchiladas Real Or Imitation Recipes

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CRAB ENCHILADAS (REAL OR IMITATION)



Crab Enchiladas (Real or Imitation) image

After searching several other recipes and trying some, this is my version. You can use part shrimp in this with equal success.

Provided by CJAY8248

Categories     Mexican

Time 30m

Yield 8 enchiladas, 4 serving(s)

Number Of Ingredients 8

1 (10 ounce) can cream of chicken soup
1/2 cup onion, chopped
8 ounces crab, chopped
1 3/4 cups monterey jack cheese, shredded
8 corn tortillas, taco size
1 cup milk
1 dash of fresh grated nutmeg
white pepper, to taste

Steps:

  • In a mixing bowl stir together soup, onion, nutmeg and white pepper.
  • In another bowl, place half of the soup mixture, crab, and 1 cup of the cheese, set aside.
  • Wrap the tortillas in paper towels and microwave for 30-60 seconds (until soft and slightly warm). Use fresh tortillas for best results.
  • Place 1/3 cup of the mixture on each tortilla and roll up.
  • Place seam side down in a greased 11 x 7 ich baking dish.
  • Stir milk into the reserved soup mixture, pour over the enchiladas.
  • Sprinkle with remaining cheese.
  • Bake, uncovered, at 350* for 20 minutes or until cheese is melted and sauce is slightly bubbly.
  • Let stand for 10 minutes.

Nutrition Facts : Calories 448.8, Fat 23.2, SaturatedFat 12.3, Cholesterol 91.6, Sodium 982, Carbohydrate 32, Fiber 3.4, Sugar 1.9, Protein 28.6

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

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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