Crab Enchiladas
Dive into the luxurious flavors of these irresistible Crab Enchiladas, a perfect blend of coastal freshness and comforting Mexican cuisine. Tender corn tortillas are filled with a creamy, savory mixture of fresh crab meat, green chilies, and rich cream cheese, then smothered in a tangy green enchilada sauce and topped with gooey Monterey Jack cheese. Baked to golden perfection in just 25 minutes, this elegant yet easy seafood dish is sure to impress. Perfect for weeknight dinners or special occasions, serve these enchiladas with a dollop of sour cream and a sprinkle of fresh cilantro for a crowd-pleasing meal. Ideal keywords: "crab enchiladas recipe," "easy seafood enchiladas," "Mexican seafood recipes," "creamy crab enchiladas."
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 cup (diced) Yellow onion
- 2 cloves (minced) Garlic
- 1 pound Fresh crab meat
- 2 tablespoons (chopped) Cilantro
- 1 4-ounce can (diced) Green chilies
- 4 ounces (softened) Cream cheese
- 2 cups (shredded, divided) Monterey Jack cheese
- 8 tortillas Corn tortillas
- 2 cups Green enchilada sauce
- 0.5 cup Sour cream
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and sauté for another 30 seconds until fragrant.
Stir in the fresh crab meat, green chilies, cilantro, salt, and black pepper. Cook for 2-3 minutes, just until heated through.
Remove the skillet from heat and fold in the softened cream cheese and 1 cup of shredded Monterey Jack cheese until combined and creamy.
Warm the corn tortillas in the microwave for 20 seconds or until pliable. This prevents them from breaking when you roll them.
Spoon about 2-3 tablespoons of the crab mixture onto the center of each tortilla. Roll them tightly and place seam-side down in the prepared baking dish.
In a medium bowl, mix the green enchilada sauce with sour cream until smooth. Pour the sauce evenly over the rolled enchiladas.
Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbling and the enchiladas are heated through.
Garnish with additional chopped cilantro if desired and serve warm.
Nutrition Facts
Calories |
3471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.3 g | 254% | |
| Saturated Fat | 92.6 g | 463% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 12921 mg | 562% | |
| Total Carbohydrate | 262.3 g | 95% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 48.8 g | ||
| Protein | 192.0 g | 384% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2768 mg | 213% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 4398 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
