Crab Enchiladas Real or Imitation
Dive into the irresistible flavors of these indulgent Crab Enchiladas, made with your choice of real or imitation crab meat for ultimate versatility. This creamy, cheesy dish combines tender crab with tangy sour cream, smooth cream cheese, and a hint of fresh cilantro, all rolled into soft flour tortillas and smothered in a luscious homemade cheese sauce mixed with your favorite enchilada sauce. Topped with gooey melted Monterey Jack cheese and baked to bubbly perfection, these enchiladas are perfect for a comforting family dinner or an impressive gathering. With just 20 minutes of prep time and customizable ingredients, this seafood enchilada recipe is as easy as it is delicious. Serve it with a sprinkling of fresh green onions or cilantro for the ultimate Mexican-inspired feast! Perfect for seafood lovers searching for "crab enchiladas recipe" or "easy crab dinner ideas."
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Cooked crab meat (real or imitation)
- 2 cups Shredded Monterey Jack cheese
- 8 ounces Cream cheese, softened
- 1 cup Sour cream
- 2 tablespoons Fresh cilantro, chopped
- 2 stalks Green onions, thinly sliced
- 8 pieces Flour tortillas (8-inch size)
- 1.5 cups Enchilada sauce (red or green, your choice)
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1.5 cups Milk
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray.
In a large bowl, combine the cooked crab meat, 1 cup of shredded Monterey Jack cheese, softened cream cheese, sour cream, chopped cilantro, and green onions. Mix until well combined and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, stirring constantly, to form a roux.
Gradually whisk in the milk until smooth. Add the chili powder, garlic powder, and salt. Continue to cook, whisking frequently, until the sauce thickens (about 3-4 minutes).
Remove the saucepan from the heat and stir in 1/2 cup of Monterey Jack cheese until melted. Combine this cheese sauce with the enchilada sauce and set it aside.
Spoon a heaping 1/4 cup of the crab mixture onto the center of each tortilla. Roll up the tortillas tightly and place them seam-side-down into the prepared baking dish.
Pour the combined sauce evenly over the rolled tortillas, ensuring they are fully covered.
Sprinkle the remaining 1/2 cup of Monterey Jack cheese over the top.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Garnish the finished enchiladas with extra chopped cilantro or green onions, if desired, before serving.
Nutrition Facts
Calories |
4272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.9 g | 341% | |
| Saturated Fat | 144.9 g | 724% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 915 mg | 305% | |
| Sodium | 13274 mg | 577% | |
| Total Carbohydrate | 287.9 g | 105% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 56.3 g | ||
| Protein | 214.7 g | 429% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 3328 mg | 256% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 3530 mg | 75% | |
*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.
