Crab and Mushroom Enchiladas


"This is a cheesy, delicious enchilada recipe that uses crab and mushrooms for a unique twist on classic Mexican fare. Can be made spicy or mild depending on the chef's desires, and is excellent served with refried beans and Mexican rice."

Ingredients 45 m {{adjustedServings}} servings 465 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 465 kcal
  • 23%
  • Fat:
  • 21.1 g
  • 33%
  • Carbs:
  • 50.4g
  • 16%
  • Protein:
  • 18.5 g
  • 37%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 1361 mg
  • 54%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
  2. In a large bowl, mix the imitation crabmeat, red enchilada sauce, cream of mushroom soup, mushrooms, and 1/2 the cheese. Roll an equal amount of the mixture in each tortilla. Arrange the filled tortillas in the prepared baking dish, and cover with the enchilada sauce. Top with the remaining cheese.
  3. Bake 20 minutes in the preheated oven, until the cheese is bubbly. Allow to sit about 5 minutes before serving.
Tips & Tricks
Enchanted Sour Cream Chicken Enchiladas

See how to make saucy, New Mexico-style chicken enchiladas.

HERDEZĀ® Enchiladas Suizas

See how to make chicken enchiladas with a zesty tomatillo sauce.

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Reviews 15

  1. 19 Ratings


I was a little skeptical (seafood and Mexican have never seemed compatible to me), but I had some fake crab on hand so I tried it. It was very good! I sauteed the mushrooms first, used low fat mushroom soup, and used fat-free cheddar singles instead of the regular cheese and it was STILL really good! I mixed half of the enchilada sauce with the filling and used the other half on top. I also made some with corn tortillas and some with flour. I liked the corn ones better.


I made this twice. The first time it was missing something. The crab is very delicate in taste, so you need bold flavors. The second time I added a can of Progresso cheesy enchilada soup and mixed it with the regular red enchilada sauce. This added so much more flavor! If you add the soup, these are to die for.

Menwith Hill'er Back Home !!

I used this recipe as a base to start my rating is for the idea/combinations contained in this recipe! I sauteed up imitation crabmeat, fresh mushrooms, and shallots. Added a tablespoon of hot sauce and addded a little milk mixed with one tsp. of cornstarch. I mixed with 1/2 cup shredded cheese, then spooned into a baking dish. Then I crumbled white tortilla chips as the next layer, then a layer of fat free refried beans. Then another layer of crushed tortilla chips, then topped with shredded cheese and sliced jalapenos, and baked for 25 minutes.