Crab and Mushroom Enchiladas

15
KIMBERLYANDKEITH 1

"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
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Nutrition

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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Directions

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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.
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Reviews

15
  1. 19 Ratings

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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 m...

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 m...

I used this recipe as a base to start from...so my rating is for the idea/combinations contained in this recipe! I sauteed up imitation crabmeat, fresh mushrooms, and shallots. Added a tablesp...