Davis Crab Enchiladas Recipes

CRAB ENCHILADAS

Crab Enchiladas image

I got this originally from my ex-husband and modified it a bit by adding the crab. You could also substitute shrimp, chicken, beef, whatever suits your fancy.

Provided by Farmers Daughter

Categories Crab

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 dozen corn tortillas
1 lb sharp cheddar cheese (shredded)
1 lb monterey jack cheese (shredded)
2 (10 ounce) cans zesty tomato soup (Cambells Ranchero is good)
1 (16 ounce) can tomato sauce
1 (10 ounce) can water
1 lb imitation crabmeat (or whatever)
black olives
hot sauce

Steps:

You will need 3 large bowls and at least 1 9"x13" baking dish.
Spray the baking dish with PAM.
In the first bowl, mix the cheeses.
In the second bowl, put the shredded crabmeat.
In the third bowl, mix the tomato soups, water, sauce and hot sauce. Open the packages of tortillas and dump them all into the sauce bowl.
Now we get messy. Take the first tortilla out of the bowl, making sure both sides are coated with sauce. Place in baking dish. Put some cheese then some crab in the middle and roll up. Repeat this process with all the tortillas.
When you are finished, pour the remaining sauce over top. Sprinkle on the black olives and remaining cheese.
Bake at 450 for 1/2 hour. Let stand 5-10 minutes before serving (so the cheese dosen't run all over the place). Serve with sour cream, guac, salsa, etc. This will serve a very hungry family of 5 with plenty of leftovers!

Nutrition Facts : Calories 1432.7, Fat 78.7, SaturatedFat 47, Cholesterol 243, Sodium 3715.2, Carbohydrate 105.5, Fiber 12.5, Sugar 18.8, Protein 81.7

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

DAVIS CRAB ENCHILADAS

Davis Crab Enchiladas image

I never made enchiladas before but seemed to have all the ingredients I imagined would go into them, so I combined a few recipes already on The 'Zaar and created these. I'm pretty sure they turned out well, because my boyfriend kept going back for more!

Provided by ticklishfish239

Categories One Dish Meal

Time 35m

Yield 6 enchiladas, 6 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon oil
2 -3 garlic cloves
1/2 onion, chopped
1/2 cup frozen corn
1 cup spinach (preferably fresh)
1 1/2 cups crab
3/4 cup sour cream
3/4 cup salsa
1 (6 ounce) can olives
1/2 teaspoon cumin
1/4 teaspoon dried chipotle powder
6 tortillas (preferably corn)
1 cup cheese, shredded

Steps:

Preheat oven to 400 degrees.
Sautee chopped onion and garlic in the oil until the onion is translucent.
Add frozen corn and fresh spinach until the spinach has wilted.
Mix in 1/2 cup salsa, 1/2 cup sour cream, spices, 3/4 can olives, and crab meat. Simmer until heated through.
If tortillas aren't pliable enough to roll, steam them until they won't break while rolling the enchiladas.
Assemble the enchiladas in a baking dish.
Mix remaining salsa and sour cream. Top enchiladas with the mixture, the remaining olives, and cheese.
Cover with foil; bake for 15 minutes, or until cheese is melted and enchiladas and heated through.

Nutrition Facts : Calories 425.1, Fat 21.8, SaturatedFat 8.7, Cholesterol 24.7, Sodium 1104.5, Carbohydrate 47.1, Fiber 4.3, Sugar 2.8, Protein 11.9

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