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Crabmeat Enchiladas


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.

Time: 35 minutes


  • 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

crabmeat enchiladas image

Number Of Ingredients: 11


  1. onion
  2. vegetable oil
  3. flour
  4. reduced-fat milk
  5. green chili peppers
  6. monterey jack cheese
  7. cheddar cheese
  8. canola oil
  9. corn tortilla
  10. crabmeat
  11. salt and pepper


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.

Recipe From

Provided by PaulaG

Time 35m

Yield 4 serving(s)


  • 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.

Crabmeat Enchiladas image

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


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

Recipe From

Provided by Taste of Home

Time 50m

Yield 8 enchiladas.


  • 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.

Cheesy Crab Enchiladas image

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


Enchiladas made with shrimp, crab and Jack cheese. This is a great dish with a Southwestern flair.

Recipe From

Provided by CHRISTYJ

Time 1h

Yield 12


  • Preheat oven to 350 degrees F (175 degrees C).
  • Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas to form enchiladas. Arrange side by side in a 9x13 inch baking pan.
  • Pour green enchilada sauce over all of the enchiladas; the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas.
  • Cover, and bake for 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes. Top enchiladas with sour cream and green onions to serve.

Shrimp and Crab Enchiladas image

Number Of Ingredients: 7


  • 12 (12 inch) flour tortillas
  • 8 ounces Monterey Jack cheese, shredded
  • 1 (6 ounce) can crab meat, drained
  • 1 pound cooked medium shrimp, shelled and deveined
  • 1 (20 ounce) can green enchilada sauce
  • 1 (8 ounce) container sour cream
  • 1 bunch green onions, chopped


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.

Recipe From

Provided by MARSDEN1

Time 35m

Yield 6


  • 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.

Easy Crabmeat Enchiladas image

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


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

Recipe From

Provided by CJAY8248

Time 30m

Yield 8 enchiladas, 4 serving(s)


  • 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.

Crab Enchiladas (Real or Imitation) image

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


Recipe From

Yield 4 people


  • Enchiladas: Heat 3/4 cup olive oil over medium heat and submerge tortillas one at a time and cook until they are soft and pliable. Place on paper towels to drain excess oil. Chop green and yellow onions and heat in pan with remaining olive oil over medium heat until the yellow onion is transluscent. Cool onions for 10 minutes and add to 1 cup cheddar and 1 cup Monterey Jack cheeses, chili powder, salt and pepper, and crab. Mix well. Pour about 1 cup enchilada sauce in the bottom of a baking dish to cover. Place cheese and crab mixture in tortillas. Roll them and place seam side down in baking dish. After all enchiladas are rolled, cover with the remaining sauce and cheese. Cover with aluminum foil and bake for 40 minutes. Remove foil, garnish enchiladas with black olives (optional) and bake for an additional 15 to 20 minutes. When the cheese is golden brown, remove and let cool for approximately 20 minutes. Serve with sour cream. Sauce: Rinse the ancho chiles under cold water and pat dry with paper towels. Remove the seeds and veins. Chop the onion and heat in pan with chiles over medium low heat until fragrant, about five minutes. Turn the chiles occasionally. Bring six cups of water to a boil and add the chiles, onion, and garlic. Reduce the heat and simmer for fifteen minutes. Transfer the contents of the pan to a blender and add the oregano and cumin. Blend for two minutes until the mixture is smooth. Force the mixture through a strainer with the back of a spoon to remove chile skin. Simmer the strained enchilada sauce for 15 minutes to blend. Add salt to taste.


Number Of Ingredients: 21


  • 1 small yellow onion
  • 1 Tablespoon chili powder
  • 1-1/2 cups shredded Monterey Jack
  • 1-1/2 cups shredded cheddar
  • 1 small bunch green onions
  • one pint Fresh Crab
  • 12 corn tortillas
  • 1 cup olive oil
  • 1 t salt
  • 1 t pepper
  • sour cream
  • black olives (optional)
  • enchilada sauce (homemade sauce can be substituted with high quality canned sauce)
  • (Enchilada sauce ingredients below)
  • 6 large ancho chiles
  • 1 Roma tomatoes
  • 1 small yellow onion
  • 2 garlic cloves
  • 1 t oregano
  • 1/8 t cumin
  • 1 t salt


When you want a change from the usual beef and chicken enchiladas, try these tortillas stuffed with crab, shrimp and scallops. They're cheesy, creamy and absolutely delicious!-Mary Halpin, King George, Virginia

Recipe From

Provided by Taste of Home

Time 45m

Yield 8 enchiladas.


  • In a large skillet, cook the seafood and onion in butter over medium heat for 4-5 minutes or until onion is tender and shrimp turn pink. Remove from the heat; set aside., In a small saucepan, melt butter. Add onion and broth. Combine egg yolks and cream; stir into broth mixture. Cook and stir until a thermometer reads 160° and sauce is thick enough to coat the back of a metal spoon. Stir in tomato paste. Remove from the heat. , Spoon 1/3 cup seafood mixture down the center of each tortilla. Top with 1 tablespoon sauce and 2 tablespoons cheese; roll up., Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Place enchiladas seam side down in dish. Top with remaining sauce and cheese. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Best Seafood Enchiladas image

Number Of Ingredients: 14


  • 1/2 pound crabmeat, flaked and cartilage removed
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 1/2 pound bay scallops
  • 1 medium onion, chopped
  • 2 tablespoons butter
  • SAUCE:
  • 1/2 cup butter, cubed
  • 1 teaspoon grated onion
  • 1/4 cup chicken broth
  • 3 large egg yolks, lightly beaten
  • 1 cup heavy whipping cream
  • 1 tablespoon tomato paste
  • 8 flour tortillas (6 inches)
  • 2 cups shredded Monterey Jack or Colby cheese

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