Imitation Crab Enchiladas Recipes

EASY CRABMEAT ENCHILADAS

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.

CRAB ENCHILADAS (REAL OR IMITATION)

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.

CRAB MEAT ENCHILADAS

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.

QUICK & EASY CRAB ENCHILADAS

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.

SEAFOOD ENCHILADAS

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.

SEAFOOD ENCHILADAS

Steps:

• In a large saucepan, cook onion in butter over medium heat until tender. Add garlic; cook 1 minute longer. Combine sour cream and flour until smooth; gradually add to onion mixture. Stir in the broth, chilies, coriander and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Remove from the heat; stir in 1/2 cup cheese. , Place crab in a small bowl; stir in 1/2 cup sauce. Spoon equal amounts on tortillas; roll up tightly. Place seam side down in an 11x7-in. baking dish coated with cooking spray. Top with remaining sauce. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes. Top with tomato, green onions and olives.