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Cravin' Crab Enchiladas

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Cravin' Crab Enchiladas
  • Prep 40 min
  • Total 1 hr 25 min
  • Ingredients 15
  • Servings 10
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Elevate enchiladas to a new level with a crab filling and a creamy sauce.
Updated Mar 25, 2014
Bake-Off® Contest 43, 2008
Bake-Off® Contest 43, 2008
Sharon Chittock
Grass Valley, California

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) 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) slivered blanched almonds

Garnishes

  • 2/3 cup sour cream
  • Lime wedges

Steps

  • 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

530 Calories, 35g Total Fat, 26g Protein, 26g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
530
Calories from Fat
320
Total Fat
35g
55%
Saturated Fat
17g
87%
Trans Fat
1 1/2g
Cholesterol
130mg
43%
Sodium
990mg
41%
Potassium
320mg
9%
Total Carbohydrate
26g
9%
Dietary Fiber
2g
9%
Sugars
6g
Protein
26g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
8%
8%
Calcium
35%
35%
Iron
10%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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