CREAMY WHITE SAUCE CRAB ENCHILADAS
Quick and easy crab enchiladas with diced chilies, spices, and cheese in a creamy white sauce.
Provided by Plating Pixels
Categories Seafood
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 350º F. To make the sauce: In a large bowl stir together sour cream, yogurt, flour, salt, cumin, and paprika. Stir in milk and green chilies. Divide sauce in half.
- Combine chopped crab meat and green onions in one half of the sauce to make the filling.
- Evenly divide filling between tortillas. Roll tightly and place in a baking dish, seam down.
- Spoon remaining sauce evenly over the tops of the enchiladas. Sprinkle evenly with cheese.
- Bake uncovered, for 35-40 minutes, until heated through and cheese is lightly browned. Let stand for 10 minutes and top with cilantro as garnish.
Nutrition Facts : Calories 160 kcal, Carbohydrate 13 g, Protein 7 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 30 mg, Sodium 409 mg, Sugar 3 g, ServingSize 1 serving
CRABMEAT ENCHILADAS
This is so good. A different twist on enchiladas. It has been around my house for a long time. It is adapted from a recipe in a 1979 edition of Seasoned with Sun.
Provided by PaulaG
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 250 degrees.
- Saute onion in oil, add flour, milk and chili.
- Cook until medium thick.
- Reserve 1/4 cup of cheeses to sprinkle over top of sauce.
- Heat 1/2 to 1 tsp of canola oil at a time in skillet.
- When oil is warm quickly dip tortillas in oil until soft and warm.
- Immediately put 1 Tablespon each of cheese, crabmeat and sauce in tortilla and roll up.
- Place seam side down in a 11x7 inch pan.
- Repeat until all tortillas are used.
- Pour the remaining sauce on top and sprinkle with reserved cheeses.
- Bake in preheated oven for 10 to 15 minutes.
Nutrition Facts : Calories 576.4, Fat 26.5, SaturatedFat 13.8, Cholesterol 100.5, Sodium 1125.5, Carbohydrate 46.9, Fiber 5.7, Sugar 10.6, Protein 39
CRAB ENCHILADAS WITH CREAMY WHITE SAUCE
How to make the best crab enchiladas with a creamy sour cream white sauce, all made from scratch. Easy recipe perfect for seafood lovers!
Provided by Mel Lockcuff
Categories Dinner Ideas
Time 1h30m
Number Of Ingredients 24
Steps:
- To make the sauce, melt the butter in the saucepan on medium heat.
- Sauté the minced onion in the butter, about 5 minutes or until the onion turns a light golden color.
- Add the cream cheese in with the onion, stirring 'til it melts.
- Then add the sour cream, heavy whipping cream, green chiles, salt, pepper, shredded cheddar, and shredded Monterey Jack to the mixture.
- Let the sauce simmer, constantly stirring, 'til it begins to thicken. It'll probably take about 10 to 15 minutes.
- Then if you want to add tomatoes to your sauce, you can stir them in. At this point, you'll want to turn the heat to low and just keep your sauce warm while you make and assemble the crab enchiladas.
- Preheat the oven to 350° F and grease a 9"x13" baking dish with cooking spray.
- Heat the olive oil on medium heat in a skillet.
- Then sauté the minced garlic, onion, and red pepper in the oil, about 5 minutes, or 'til it's softened.
- Then in a large bowl, add the crab meat, the cooked veggies, lemon juice, seasoning, salt and pepper, 1/2 cup of the cheddar cheese, and 1/2 cup of the Monterey Jack cheese.
- Mix everything together really well.
- Warm the tortillas in the microwave by placing between a couple of damp paper towels and heating 'til warmed.
- Spread about a cup of the white sauce into the bottom of your greased baking dish.
- Add a heaping tablespoon of the crab meat mixture to each corn tortilla, loosely wrapping each one.
- Place each crab enchilada, seam side down, in the baking dish on top of the sauce.
- Spread the remaining sauce over the finished crab enchiladas, and sprinkle with remaining cheese.
- Bake your sour cream white sauce crab enchiladas at 350° F for about 40-45 minutes, or until the cheese melts and the enchiladas are cooked thru. Garnish with green onions, and serve with fresh tomatoes, avocado, salsa, and sour cream.
Nutrition Facts : ServingSize 1 g, Calories 600 kcal, Carbohydrate 24 g, Protein 28 g, Fat 45 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 180 mg, Sodium 1633 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 16 g
SEAFOOD ENCHILADAS
These crab and shrimp stuffed enchiladas taste like the ones served at a popular Mexican restaurant in my area. My husband just loves them. After sprinkling the cheese over the enchiladas before baking, you can also garnish with tomatoes, cilantro, olive slices, or whatever other garnish you enjoy.
Provided by Cathy
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 606.8 calories, Carbohydrate 42.6 g, Cholesterol 135.8 mg, Fat 36.5 g, Fiber 2.6 g, Protein 26.8 g, SaturatedFat 20.6 g, Sodium 1078 mg, Sugar 2.5 g
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