Cravin' Crab Enchiladas

Elevate enchiladas to a new level with a crab filling and a creamy sauce.

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Servings 10

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( 28 ) Ratings

28 Ratings

5 Stars 75%

4 Stars 14%

3 Stars

2 Stars

1 Stars

Member Reviews ( 10 )

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Bake-Off® Contest 43, 2008

Sharon Chittock

Grass Valley, California

ingredients 15
Prep Time 40 min
Total Time 1 hr 25 min

Ingredients

Enchiladas

1: can (19 oz) Old El Paso® mild enchilada sauce

1: cup whipping (heavy) cream

2: tablespoons CRISCO® Pure Olive Oil

1: small onion, coarsely chopped (1/4 cup)

1: box (10 oz) Green Giant® Niblets® frozen corn & butter sauce, thawed

1: can (4.5 oz) Old El Paso® chopped green chiles

1/2: cup lightly packed fresh cilantro, stems removed, coarsely chopped

1/4: cup dry sherry or apple juice

1: can (1 lb) pasteurized crabmeat or 3 cans (6 oz each) lump crabmeat, drained

10: Old El Paso® flour tortillas for soft tacos & fajitas (from 10.5-oz package)

4: cups shredded Cheddar-Monterey Jack or Colby-Monterey Jack cheese blend (1 lb)

1/2: cup chopped green onions (about 8 medium)

1: package (2 oz) Fisher® Chef's Naturals® Slivered Blanched Almonds

Garnishes

2/3: cup sour cream

: Lime wedges

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Directions

1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with CRISCO® Original No-Stick Cooking Spray.
2 In 2-quart saucepan, heat enchilada sauce and whipping cream to boiling over medium heat, stirring occasionally. Reduce heat to low; simmer uncovered 7 to 10 minutes, stirring occasionally, until sauce is reduced and slightly thickened.
3 Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Add onion; cook 2 to 3 minutes, stirring occasionally, until softened and translucent (do not brown). Stir in corn, chiles, 1/4 cup of the cilantro, the sherry and crabmeat until well mixed. Remove from heat.
4 Spoon slightly less than 1/2 cup crabmeat mixture down center of each tortilla; top each with 1/4 cup of the cheese. Roll up tortillas; place seam sides down in baking dish. Sprinkle remaining 1 1/2 cups cheese over enchiladas. Pour sauce mixture over enchiladas.
5 Bake 30 to 35 minutes or until bubbly around edges. Sprinkle with remaining 1/4 cup cilantro, the green onions and almonds. Serve with sour cream and lime wedges.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 530
Calories from Fat: 320),

% Daily Value

Total Fat: 35g; 35%
(Saturated Fat 17g, 17% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 130mg; 130%;
Sodium: 990mg; 990%;
Total Carbohydrate: 26g; 26%
(Dietary Fiber 2g 2% Sugars 6g 6% ),
Protein: 26g; 26%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 8%;
Calcium: 35%;
Iron: 10%;

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

tdang8

report Posted Mar. 8, 2010 11:11 PM

This was a rich and filling meal. By itself, it was okay, but with garnishes (sour cream, lime, cilantro, and green onions) it was really good. I felt that the creamy canned enchilada sauce made the meal taste a little off. I think I might try it with another sauce. Also, it needs some salt. Overall, it was good. My husband loved it, I thought it was good, but not fantastic.

Kathykol

report Posted Feb. 7, 2010 9:53 AM

great

starcye

report Posted Jan. 18, 2009 1:47 PM

This Recipe is amazing! It sounded a bit difficult at first, but it really was simple and easy to make. I made a few changes just because I didn't have all the exact ingredients, like I used a can of corn and a little butter instead of the frozen butter corn and it still turned out delicious. I would not skip out on the fresh Cilantro!! A+ Pillsbury...I will be sharing this will all my friends and family

stella1963

report Posted Mar. 26, 2008 2:53 PM

This is a GREAT dish that goes together fast enough for a weeknight, but is definately "Company Quality"! You will be asked for the recipe every time you serve it.

madiesmimi

report Posted Jan. 29, 2008 5:20 PM

I love this recipe, I made it for my in laws last night and they just kept raving about it! And its so easy! Its a winner!