Crabmeat Enchiladas Recipes Easy

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SEAFOOD ENCHILADAS



Seafood Enchiladas image

These crab and shrimp stuffed enchiladas taste like the ones served at a popular Mexican restaurant in my area. My husband just loves them. After sprinkling the cheese over the enchiladas before baking, you can also garnish with tomatoes, cilantro, olive slices, or whatever other garnish you enjoy.

Provided by Cathy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 6

Number Of Ingredients 11

1 onion, chopped
1 tablespoon butter
½ pound fresh crabmeat
¼ pound shrimp - peeled, deveined and coarsely chopped
8 ounces Colby cheese
6 (10 inch) flour tortillas
1 cup half-and-half cream
½ cup sour cream
¼ cup butter, melted
1 ½ teaspoons dried parsley
½ teaspoon garlic salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.
  • In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 606.8 calories, Carbohydrate 42.6 g, Cholesterol 135.8 mg, Fat 36.5 g, Fiber 2.6 g, Protein 26.8 g, SaturatedFat 20.6 g, Sodium 1078 mg, Sugar 2.5 g

CHEESY CRAB ENCHILADAS



Cheesy Crab Enchiladas 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

Time 50m

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, Fat 58g fat (31g saturated fat), Cholesterol 258mg cholesterol, Sodium 2421mg sodium, Carbohydrate 63g carbohydrate (5g sugars, Fiber 1g fiber), Protein 55g protein.

QUICK & EASY CRAB ENCHILADAS



Quick & Easy Crab Enchiladas image

Make and share this Quick & Easy Crab Enchiladas recipe from Food.com.

Provided by Meredith K.

Categories     Crab

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup sliced mushrooms
1 tablespoon oil
1/2 cup green onion, sliced
1 cup bottled salsa (as hot or not as you like)
3 ounces cream cheese
1/4 teaspoon cumin
1/4 teaspoon oregano
1 1/2 cups cooked crab (about 8 oz, imitation crab OK)
1 1/2 cups grated monterey jack cheese
8 whole wheat tortillas

Steps:

  • Preheat oven to 350°F.
  • Sauté mushrooms in oil.
  • Turn heat to low.
  • Add green onions, 1/4 cup of the salsa, cream cheese, cumin oregano and crab.
  • Stir until cream cheese is melted, then add half the jack cheese.
  • Roll up in tortillas and place in a greased 7 x 11 glass baking dish.
  • Spoon remaining salsa on top, then sprinkle on remaining cheese.
  • Bake uncovered for 15 minutes.

CRAB MEAT ENCHILADAS



Crab Meat Enchiladas image

Provided by Food Network

Number Of Ingredients 20

3 1/2 oz. jack cheese (shredded)
1/2 cup of Mexican cream
(if not available, sour cream with some heavy cream added may be used)
12 corn tortillas (or flour if desired)
3 1/2 oz. cheddar cheese (shredded)
1/2 cup of onion (1/4 inch dice)
3 tablespoons cilantro (chop)
Guacamole:
1/4 cup of onion (chop 1/4 inch dice)
1/2 cup of tomatoes (chopped 1/4 inch dice)
2 whole large avocados (pitted and mashed)
1/2 cup of HERDEZ(R) salsa verde
1 1/2 tablespoons lime juice
1 1/2 cups Shredded crab or imitation crab
4 oz of dried red peppers
3 cups of water
1 1/2 teaspoon of salt
2 cloves of garlic
2 cups HERDEZ® Salsa Casera medium
4 Tablespoons of grapeseed oil

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.

CRAB ENCHILADAS



Crab Enchiladas image

Based on a chicken recipe I have on here and a good way to make use of all the crabs we are currently catching.

Provided by JustJanS

Categories     Lunch/Snacks

Time 50m

Yield 3 serving(s)

Number Of Ingredients 11

1 cup crabmeat
1 (440 g) can creamed corn
3/4 cup sour cream
3 green onions, finely sliced
2 tablespoons chopped coriander
1 tablespoon chopped pickled jalapeno pepper
1 tablespoon lime juice
Tabasco sauce
6 tortillas
1 cup salsa, sauce
1 1/2 cups grated cheese

Steps:

  • Preheat oven to 180c.
  • Mix first 8 ingredients together.
  • Fill each tortilla with 1/4 th of the mixture and lay in a baking dish.
  • Spread with tomato salsa, then sprinkle with cheese.
  • Bake for 30 minutes until well heated through and cheese is golden brown.

Nutrition Facts : Calories 882.8, Fat 37.5, SaturatedFat 18.9, Cholesterol 61.5, Sodium 2451, Carbohydrate 112.7, Fiber 8, Sugar 10.7, Protein 28.8

SHRIMP AND CRAB ENCHILADAS



Shrimp and Crab Enchiladas image

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

Provided by CHRISTYJ

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 12

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

Steps:

  • 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.

Nutrition Facts : Calories 570.8 calories, Carbohydrate 65 g, Cholesterol 120.1 mg, Fat 22.3 g, Fiber 4.9 g, Protein 26.8 g, SaturatedFat 10.1 g, Sodium 995.8 mg, Sugar 2.8 g

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