Crab Enchiladas

Crab Enchiladas

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Robin Poindexter


you might want to top it with a dab of sour cream and serve a salsa-topped salad alongside.


★★★★★ 1 vote

4 servings
25 Min
35 Min


  • 2
    teaspoons canola oil
  • 1 med
    onion thinly sliced
  • 2
    garlic cloves,minced
  • 3/4
    pound cooked crab-meat picked over and flaked
  • ·
    one 14 .1/2ounce can diced tomatoes no salt added
  • 1 cup
    salsa, mild
  • 1/4
    teaspoon ground black pepper
  • 8
    6'fat-free flour tortillas
  • 3/4 cup
    shredded nonfat cheddar cheese
  • 3/4 cup
    shredded nonfat monterey jack cheese

How to Make Crab Enchiladas


  1. preheat oven to 350f. in a large nonstick skillet,heat oil add. onion,garlic cook,stirring as needed,until softened,about 5 min
  2. stir in Crabmeat,tomatoes,salsa,pepper;bring to a boil.Reduce heat and simmer,uncovered,,until the flavors are blended,about 3min
  3. spread about 1/2 cup of crab mixture evenly in bottom of a 10/6'' baking about 1/3 cup of crab mixture on each tortillas;roll up and place them,seam-side down,in pan spoon remaining crab mixture evenly on top;sprinkle with cheeses bake,covered,25 min;uncover and bake until hot and bubbling 10min.

Printable Recipe Card

About Crab Enchiladas

Regional Style: Mexican
Other Tag: Quick & Easy

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