Crab and Mushroom Enchiladas

14 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    45 m

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 8 servings



  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.

Share It

Reviews (14)

Rate This Recipe


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 !!

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.

More Reviews

Similar Recipes

Shrimp and Crab Enchiladas

Shrimp and Crab Enchiladas

Spicy Chicken Enchiladas

Spicy Chicken Enchiladas

Easy Crabmeat Enchiladas

Easy Crabmeat Enchiladas

Shrimp Enchiladas

Shrimp Enchiladas

Easy Enchiladas

Easy Enchiladas

Italian Enchiladas

Italian Enchiladas


Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



previous recipe:

Crab and Mushroom Quiche


next recipe:

Shrimp and Crab Enchiladas