Crab Enchiladas Real Or Imitation Food

CRAB MEAT ENCHILADAS

Steps:

• Preheat oven to 350 degrees F. Heat water on stove at medium temperature, add red peppers. Boil until peppers soften (about 7-10 minutes). While red peppers soften, chop onion, cilantro and mix together. Mix the two cheeses together in a bowl. When red peppers soften, transfer them into blender. Add 2 cups of the same boiled water, salt, and garlic to blender. Blend for 2-3 minutes. Using a bowl and a strainer, strain this mixture to remove seeds and remaining skin. Add 1 cup of HERDEZ® Salsa Casera to mixture. Mix well. Add grapeseed oil to skillet and heat. Soften tortillas in grapeseed oil for 10-20 sec. Set on paper towel until all tortillas are done. Dip tortillas into red sauce and lay on flat surface, add crab and roll. Place rolled tortillas into a 9 x 13 pan. Use remaining red sauce to cover rolled tortillas. Pour 1/2 cup of remaining HERDEZ® salsa over mixture. Sprinkle cheese over the salsa. Pour remaining 1/2 cups of HERDEZ® salsa over cheese. Bake for 25-30 minutes. Remove from oven. Sprinkle the onion and cilantro mixture over the cheese. Drizzle the Mexican cream over mixture. Serves 4
• Guacamole:
• Mix together mashed avocado, diced onions, diced tomatoes, lime juice and HERDEZ® Salsa Verde. Serve.

SEAFOOD ENCHILADAS

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.

SEAFOOD ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.
• In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
• Bake in preheated oven for 30 minutes.

CRAB ENCHILADAS (REAL OR IMITATION)

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.

CRAB ENCHILADAS

Steps:

• Preheat oven to 180c.
• Mix first 8 ingredients together.
• Fill each tortilla with 1/4 th of the mixture and lay in a baking dish.
• Spread with tomato salsa, then sprinkle with cheese.
• Bake for 30 minutes until well heated through and cheese is golden brown.

CRAB ENCHILADAS

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!

EASY CRABMEAT ENCHILADAS

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.

SHRIMP AND CRAB ENCHILADAS

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.

CRABMEAT ENCHILADAS - A REAL TWIST!

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.

SHRIMP AND CRAB ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas to form enchiladas. Arrange side by side in a 9x13 inch baking pan.
• Pour green enchilada sauce over all of the enchiladas; the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas.
• Cover, and bake for 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes. Top enchiladas with sour cream and green onions to serve.