Search thousands of recipes reviewed by home cooks like you.

Easy Crabmeat Enchiladas

Easy Crabmeat Enchiladas

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
MARSDEN1

MARSDEN1

I developed this recipe while on a diet. It's absolutely delicious and at the same time, low in fat! Easily doubled to accommodate larger groups.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 38.3g
  • 12%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 821 mg
  • 33%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large microwave-safe bowl, combine the flaked imitation crab, sour cream, onion, and 1/2 of the enchilada sauce; Mix well.
  3. Microwave mixture on high for 2 to 3 minutes.
  4. 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.
  5. Bake uncovered in a preheated oven for 20 minutes.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

SARAHMWALK
17

SARAHMWALK

6/19/2003

I added cottage cheese to the filling and topped it with green chile enchilada sauce instead of red. - Yum!

MACMILNI
13

MACMILNI

1/18/2003

Good for a low fat meal. I used fat free sour cream too, and then made up for it by sprinkling Monterey Jack Cheese over the top. I say use the cheese! My husband said it was a little rich.

JWOOD4169
10

JWOOD4169

7/14/2003

Good flavor, but next time I'll use fewer onions

Similar recipes