Crabmeat Enchiladas
Dive into the irresistible flavors of these creamy crabmeat enchiladas, a decadent twist on a classic Mexican favorite. Tender lump crabmeat is blended with zesty lime juice, aromatic spices, and fresh cilantro, then wrapped in soft corn tortillas and smothered in a luscious cheese sauce made with cream cheese, Monterey Jack, and a kick of green chilies. Baked to golden perfection, these enchiladas ooze with melty, savory goodness in every bite. Perfect for a cozy dinner or a festive gathering, this seafood enchilada recipe delivers restaurant-quality flavor in just 45 minutes. Serve them hot, garnished with fresh herbs, and prepare to wow your guests with this crowd-pleasing dish. Keywords: crabmeat enchiladas recipe, creamy seafood enchiladas, cheesy crab enchiladas.
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Recipe Information
Ingredients
- 1 pound lump crabmeat (fresh or canned)
- 8 pieces corn tortillas
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 4 ounces cream cheese, softened
- 1 cup monterey jack cheese, shredded
- 1 4-ounce can green chilies, diced
- 0.5 teaspoons garlic powder
- 0.5 teaspoons onion powder
- 0.5 teaspoons cumin
- 0.5 teaspoons paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour to form a roux and cook for 1 minute, stirring constantly.
Gradually whisk in the milk, ensuring no lumps remain. Cook until the sauce thickens slightly, about 2-3 minutes.
Stir in the cream cheese and half of the shredded Monterey Jack cheese. Allow them to melt completely, creating a smooth cheese sauce.
Mix in the diced green chilies, garlic powder, onion powder, cumin, paprika, salt, and black pepper. Stir well and set the sauce aside.
In a large bowl, combine the crabmeat, lime juice, and fresh cilantro (if using). Add 1/3 of the cheese sauce to the crabmeat mixture and gently fold to coat.
Warm the corn tortillas in the microwave for 20-30 seconds to make them pliable. Scoop about 2-3 tablespoons of the crabmeat mixture into the center of each tortilla, then roll it up tightly.
Place the filled tortillas seam side down in the prepared baking dish. Pour the remaining cheese sauce evenly over the top of the rolled enchiladas.
Sprinkle the rest of the shredded Monterey Jack cheese over the enchiladas for an extra cheesy topping.
Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese is lightly golden.
Remove from the oven and let the enchiladas cool for 5 minutes before serving. Garnish with additional cilantro if desired.
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1025 mg | 45% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 7.9 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 477 mg | 37% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 682 mg | 15% | |
*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.
