SEAFOOD ENCHILADAS
I received this recipe from an old friend for the family many years ago, and my family still loves it today. The crab makes it a wonderful change of pace from other weeknight fare.-Donna Roberts, Shumway, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 243 calories, Fat 11g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 662mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein. Diabetic Exchanges
CRAB ENCHILADAS (REAL OR IMITATION)
After searching several other recipes and trying some, this is my version. You can use part shrimp in this with equal success.
Provided by CJAY8248
Categories Mexican
Time 30m
Yield 8 enchiladas, 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 448.8, Fat 23.2, SaturatedFat 12.3, Cholesterol 91.6, Sodium 982, Carbohydrate 32, Fiber 3.4, Sugar 1.9, Protein 28.6
CRAB ENCHILADAS
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
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
CRABMEAT ENCHILADAS - A REAL TWIST!
This is a real twist on a traditional enchilada and is anything but budget. I only made these for special occasions as a result. Note that there is no cheese, red or green sauce. It's yet another from my "scrap of paper" cookbook. lol This is a "recreation" of one I had in a restaurant years ago in California so at least I know where this one came from. lol The following is as close as I can come from my little "notes". As always, if you make them, adjust to your taste and suggestions/comments/critique that might help others decide whether or not to try these is greatly appreciated. My suggestion: I did try using imitation crabmeat. One time. It was NOT the same in this recipe in either taste or texture. These are designed to take up the entire plate and "be" the meal but by all means if you'd like to divide them between 4 persons and serve with rice and beans use smaller flour tortillas and adjust the garnishes as desired. Note that the cooking time includes the "infusion" time. Here's hoping I deciphered my notes right!
Provided by NoeleenCleary
Categories One Dish Meal
Time 45m
Yield 2 serving(s)
Number Of Ingredients 20
Steps:
- Combine milk, onion, bay leaf and cilantro in a saucepan. Heat just to scalding. Remove from heat. Cover and allow to stand 15 minutes to infuse milk.
- Combine crabmeat, green onions, corn and peas in a bowl. Add lemon juice and gently toss to coat, careful not to break up crabmeat. Cover and set aside unrefrigerated.
- After 15 minutes has passed and the milk has infused, strain to remove solids.
- Strain crabmeat to remove excess liquid, if any. Return to bowl.
- In a heavy saucepan over medium heat, melt butter. Add flour and whisk until flour is incorporated and bubbles, cooking for just a minute to remove flour taste. DO NOT brown the flour.
- Whisk in milk, cumin, salt and pepper to taste and bring to a boil, whisking until sauce just thickens. Immediately remove from heat.
- Remove 1/2 cup of the sauce and set aside, keeping warm.
- Add crabmeat mixture to the sauce pot. Stir just to incorporate being careful not to break up crabmeat too much. Use low heat if needed just to heat crab, corn and peas through. Remove from heat.
- Lay 2 flour tortillas in the center of 2 plates. Using a slotted spoon, spoon crab mixture along center of each tortilla, dividing equally. Fold sides of tortillas towards center. Fold bottom up over center and "roll" over top half, centering on plate. (Burrito-style).
- Add warm, reserved sauce to the saucepan and stir into remaining sauce. Spoon equally over the top of each enchilada, using only enough to "cover" the entire enchilada lightly.
- Place one pineapple ring over the center of each enchilada. Divide sour cream and place the dollop of sour cream in the "circle" of the pineapple ring. Top each dollop of sour cream with an olive. Place avocado slices atop the enchilada at each end. Sprinkle each enchilada with reserved green onions to garnish.
- Serve immediately with rice and beans if desired but really it's a meal all to itself.
Nutrition Facts : Calories 931.9, Fat 46.3, SaturatedFat 22.6, Cholesterol 259.2, Sodium 1196.1, Carbohydrate 64.1, Fiber 7.6, Sugar 23.6, Protein 67
SHRIMP AND CRAB ENCHILADAS
Make and share this Shrimp and Crab Enchiladas recipe from Food.com.
Provided by Gloria 15x
Categories Crab
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Lay tortillas on a flat surface. Place cheese, crab, and shrimp in the middle of each (ration the ingredients so each tortilla will contain an equal amount) Make sure to set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas so that the seafood, cheese mixture is held securely inside.
- Place rolled tortillas side by side in a 9x13 inch baking pan.
- Pour green enchilada sauce over all the enchiladas, covering them completely. Sprinkle the remaining cheese over the enchiladas.
- Cover and bake at 350 degrees for 30 minutes.
- Uncover the enchiladas and cook an additional 15 minutes.
- Serve hot, garnished with sour cream and green onions.
Nutrition Facts : Calories 496.2, Fat 22.3, SaturatedFat 10.7, Cholesterol 98, Sodium 954.6, Carbohydrate 49, Fiber 3.3, Sugar 2.2, Protein 24
EASY CRABMEAT ENCHILADAS
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
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
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
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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