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.
Provided by PaulaG
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
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
CRAB MEAT ENCHILADAS
Provided by Food Network
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F. Heat water on stove at medium temperature, add red peppers. Boil until peppers soften (about 7-10 minutes). While red peppers soften, chop onion, cilantro and mix together. Mix the two cheeses together in a bowl. When red peppers soften, transfer them into blender. Add 2 cups of the same boiled water, salt, and garlic to blender. Blend for 2-3 minutes. Using a bowl and a strainer, strain this mixture to remove seeds and remaining skin. Add 1 cup of HERDEZ® Salsa Casera to mixture. Mix well. Add grapeseed oil to skillet and heat. Soften tortillas in grapeseed oil for 10-20 sec. Set on paper towel until all tortillas are done. Dip tortillas into red sauce and lay on flat surface, add crab and roll. Place rolled tortillas into a 9 x 13 pan. Use remaining red sauce to cover rolled tortillas. Pour 1/2 cup of remaining HERDEZ® salsa over mixture. Sprinkle cheese over the salsa. Pour remaining 1/2 cups of HERDEZ® salsa over cheese. Bake for 25-30 minutes. Remove from oven. Sprinkle the onion and cilantro mixture over the cheese. Drizzle the Mexican cream over mixture. Serves 4
- Guacamole:
- Mix together mashed avocado, diced onions, diced tomatoes, lime juice and HERDEZ® Salsa Verde. Serve.
EASY CRABMEAT ENCHILADAS
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
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
CHOCOLATE-BANANA ENCHILADAS
These enchiladas are a great twist to a banana bread recipe. They're fun for a party, especially if it's Mexican themed! Sprinkle with powdered sugar for a nice effect.
Provided by Toni Losada
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
- Beat butter and sugar until creamy. Beat in eggs one at a time, then add mashed banana, canola oil, and vanilla. Fold in flour and 1 cup of chocolate chips. Place a dollop of batter into each tortilla, then roll up in a cylinder to form an "enchilada"; place into prepared baking dish.
- Bake "enchiladas" in preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes. Melt the remaining 1/2 cup of chocolate chips in a small bowl using the microwave. Drizzle over the "enchiladas" as soon as they come out of the oven.
Nutrition Facts : Calories 324.4 calories, Carbohydrate 47.3 g, Cholesterol 25.7 mg, Fat 14.3 g, Fiber 2.8 g, Protein 5.1 g, SaturatedFat 7 g, Sodium 360.4 mg, Sugar 22.2 g
CRABMEAT ENCHILADAS - A REAL TWIST!
This is a real twist on a traditional enchilada and is anything but budget. I only made these for special occasions as a result. Note that there is no cheese, red or green sauce. It's yet another from my "scrap of paper" cookbook. lol This is a "recreation" of one I had in a restaurant years ago in California so at least I know where this one came from. lol The following is as close as I can come from my little "notes". As always, if you make them, adjust to your taste and suggestions/comments/critique that might help others decide whether or not to try these is greatly appreciated. My suggestion: I did try using imitation crabmeat. One time. It was NOT the same in this recipe in either taste or texture. These are designed to take up the entire plate and "be" the meal but by all means if you'd like to divide them between 4 persons and serve with rice and beans use smaller flour tortillas and adjust the garnishes as desired. Note that the cooking time includes the "infusion" time. Here's hoping I deciphered my notes right!
Provided by NoeleenCleary
Categories One Dish Meal
Time 45m
Yield 2 serving(s)
Number Of Ingredients 20
Steps:
- Combine milk, onion, bay leaf and cilantro in a saucepan. Heat just to scalding. Remove from heat. Cover and allow to stand 15 minutes to infuse milk.
- Combine crabmeat, green onions, corn and peas in a bowl. Add lemon juice and gently toss to coat, careful not to break up crabmeat. Cover and set aside unrefrigerated.
- After 15 minutes has passed and the milk has infused, strain to remove solids.
- Strain crabmeat to remove excess liquid, if any. Return to bowl.
- In a heavy saucepan over medium heat, melt butter. Add flour and whisk until flour is incorporated and bubbles, cooking for just a minute to remove flour taste. DO NOT brown the flour.
- Whisk in milk, cumin, salt and pepper to taste and bring to a boil, whisking until sauce just thickens. Immediately remove from heat.
- Remove 1/2 cup of the sauce and set aside, keeping warm.
- Add crabmeat mixture to the sauce pot. Stir just to incorporate being careful not to break up crabmeat too much. Use low heat if needed just to heat crab, corn and peas through. Remove from heat.
- Lay 2 flour tortillas in the center of 2 plates. Using a slotted spoon, spoon crab mixture along center of each tortilla, dividing equally. Fold sides of tortillas towards center. Fold bottom up over center and "roll" over top half, centering on plate. (Burrito-style).
- Add warm, reserved sauce to the saucepan and stir into remaining sauce. Spoon equally over the top of each enchilada, using only enough to "cover" the entire enchilada lightly.
- Place one pineapple ring over the center of each enchilada. Divide sour cream and place the dollop of sour cream in the "circle" of the pineapple ring. Top each dollop of sour cream with an olive. Place avocado slices atop the enchilada at each end. Sprinkle each enchilada with reserved green onions to garnish.
- Serve immediately with rice and beans if desired but really it's a meal all to itself.
Nutrition Facts : Calories 931.9, Fat 46.3, SaturatedFat 22.6, Cholesterol 259.2, Sodium 1196.1, Carbohydrate 64.1, Fiber 7.6, Sugar 23.6, Protein 67
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