Easy Crabmeat Enchiladas

32 Reviews

Prep: 15 min
Cook: 20 min
Ready In: 35 min

“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.” - by MARSDEN1

Ingredients

12 ounces imitation crabmeat, flaked
1/4 cup low-fat sour cream
1/2 onion, chopped
1 (10 ounce) can enchilada sauce
1/4 cup skim milk
6 (8 inch) low-fat flour tortilla

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Metric US

Original recipe yields 6 servings

Directions

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.

Nutrition

Amount Per Serving (6 total)

Calories
265 cal
13%

Fat
9.1 g
14%

Carbs
38.3 g
12%

Based on a 2,000 calorie diet

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Reviews (32)

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SARAHMWALK

Jun. 19, 2003

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

MACMILNI

Jan. 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...." See more"