CHEESY CRAB ENCHILADAS
While I was in college, my roommates and I loved the taste of ranch dressing - it was our condiment of choice for almost everything. So I created these rich delectable crab enchiladas - with ranch dressing mix as my secret ingredient. -Kelly Mockler, Madison, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 enchiladas.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the cream cheese, dressing mix and 3 tablespoons milk until smooth. Set aside 3/4 cup for topping. , In a large skillet, saute onion and garlic in butter until tender. Stir in the crab, olives, chilies, pepper and salt. Fold crab mixture and 1-1/2 cups Monterey Jack into remaining cream cheese mixture., Spoon about 2/3 cup down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. Combine the remaining milk and reserved cream cheese mixture until blended; pour over tortillas. , Sprinkle with Colby and remaining Monterey Jack. Cover and bake 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Serve with the green onions, tomatoes, lettuce and olives if desired.
Nutrition Facts : Calories 991 calories, Fat 58g fat (31g saturated fat), Cholesterol 258mg cholesterol, Sodium 2421mg sodium, Carbohydrate 63g carbohydrate (5g sugars, Fiber 1g fiber), Protein 55g protein.
CRAB MEAT ENCHILADAS
Provided by Food Network
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F. Heat water on stove at medium temperature, add red peppers. Boil until peppers soften (about 7-10 minutes). While red peppers soften, chop onion, cilantro and mix together. Mix the two cheeses together in a bowl. When red peppers soften, transfer them into blender. Add 2 cups of the same boiled water, salt, and garlic to blender. Blend for 2-3 minutes. Using a bowl and a strainer, strain this mixture to remove seeds and remaining skin. Add 1 cup of HERDEZ® Salsa Casera to mixture. Mix well. Add grapeseed oil to skillet and heat. Soften tortillas in grapeseed oil for 10-20 sec. Set on paper towel until all tortillas are done. Dip tortillas into red sauce and lay on flat surface, add crab and roll. Place rolled tortillas into a 9 x 13 pan. Use remaining red sauce to cover rolled tortillas. Pour 1/2 cup of remaining HERDEZ® salsa over mixture. Sprinkle cheese over the salsa. Pour remaining 1/2 cups of HERDEZ® salsa over cheese. Bake for 25-30 minutes. Remove from oven. Sprinkle the onion and cilantro mixture over the cheese. Drizzle the Mexican cream over mixture. Serves 4
- Guacamole:
- Mix together mashed avocado, diced onions, diced tomatoes, lime juice and HERDEZ® Salsa Verde. Serve.
CHEESY SEAFOOD ENCHILADAS
Quick-cooking seafood and mildly spicy chile peppers and salsa make this dish a flavor adventure that my family loves. I've made it with chicken instead of fish, too. Just saute until done. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add shrimp and snapper; cook until shrimp turn pink, 5-7 minutes. Remove from pan., In the same pan, cook and stir salsa, cream cheese, chiles and salt over medium heat just until cream cheese is melted. Stir in 1 cup shredded cheese; remove from heat., Spread 1 cup cheese sauce into a greased 13x9-in. baking dish. Gently stir remaining cheese sauce into shrimp mixture. Place 1/3 cup shrimp mixture off center on each tortilla. Roll up and place in prepared dish, seam side down. Sprinkle with remaining cheese., Cover and bake until heated through and cheese is melted, 20-25 minutes. Sprinkle with cilantro before serving.
Nutrition Facts : Calories 481 calories, Fat 29g fat (16g saturated fat), Cholesterol 136mg cholesterol, Sodium 1055mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 4g fiber), Protein 28g protein.
SEAFOOD ENCHILADAS
These crab and shrimp stuffed enchiladas taste like the ones served at a popular Mexican restaurant in my area. My husband just loves them. After sprinkling the cheese over the enchiladas before baking, you can also garnish with tomatoes, cilantro, olive slices, or whatever other garnish you enjoy.
Provided by Cathy
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.
- In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 606.8 calories, Carbohydrate 42.6 g, Cholesterol 135.8 mg, Fat 36.5 g, Fiber 2.6 g, Protein 26.8 g, SaturatedFat 20.6 g, Sodium 1078 mg, Sugar 2.5 g
CREAMY SEAFOOD ENCHILADAS
Shrimp and crab plus a flavorful sauce add up to outstanding enchiladas. I made them for an annual fundraiser, and now they're always in demand. Spice up the recipe to your taste by adding more green chiles and salsa. -Evelyn Gebhardt, Kasilof, Alaska
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a saucepan over low heat, melt butter; stir in flour until smooth. Gradually stir in broth and soup until blended. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Remove from the heat. Stir in sour cream, salsa and salt; set aside. , Place cottage cheese in a blender; cover and process until smooth. Transfer to a bowl; add the shrimp, crab, Monterey Jack cheese, chiles and cilantro. , Spread 1-1/2 cups sauce in a greased 13x9-in. baking dish. Place about 1/3 cup seafood mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with the remaining sauce. Bake, uncovered, at 350° until heated through, 30-35 minutes. If desired, top with sliced jalapeno pepper, green onions and chopped cilantro. Serve with additional salsa.
Nutrition Facts : Calories 645 calories, Fat 35g fat (17g saturated fat), Cholesterol 252mg cholesterol, Sodium 1812mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 2g fiber), Protein 42g protein.
CRABMEAT ENCHILADAS
This is so good. A different twist on enchiladas. It has been around my house for a long time. It is adapted from a recipe in a 1979 edition of Seasoned with Sun.
Provided by PaulaG
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 250 degrees.
- Saute onion in oil, add flour, milk and chili.
- Cook until medium thick.
- Reserve 1/4 cup of cheeses to sprinkle over top of sauce.
- Heat 1/2 to 1 tsp of canola oil at a time in skillet.
- When oil is warm quickly dip tortillas in oil until soft and warm.
- Immediately put 1 Tablespon each of cheese, crabmeat and sauce in tortilla and roll up.
- Place seam side down in a 11x7 inch pan.
- Repeat until all tortillas are used.
- Pour the remaining sauce on top and sprinkle with reserved cheeses.
- Bake in preheated oven for 10 to 15 minutes.
Nutrition Facts : Calories 576.4, Fat 26.5, SaturatedFat 13.8, Cholesterol 100.5, Sodium 1125.5, Carbohydrate 46.9, Fiber 5.7, Sugar 10.6, Protein 39
CRAB AND CORN ENCHILADA CASSEROLE
Make and share this Crab and Corn Enchilada Casserole recipe from Food.com.
Provided by nemokitty
Categories Crab
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Combine 2 cups of sauce, crabmeat, corn, 1 cup cheese and chilies in medium bowl.
- Cut each tortilla in 4 wedges. Place one third of wedges on bottom of shallow 3 or 4 quart casserole, overlapping to make a solid layer.
- Spread half of crab mixture on top. Repeat with another layer of tortillas, remaining crab mixture and remaining tortillas. Spread 1 cup tomato sauce over top; cover.
- Bake 30 to 40 minutes or till heated through. Sprinkle with remaining 1/2 cup cheese and bake uncovered, 5 minutes or till cheese melts. Serve with lime wedges and sour cream.
BEST SEAFOOD ENCHILADAS
When you want a change from the usual beef and chicken enchiladas, try these tortillas stuffed with crab, shrimp and scallops. They're cheesy, creamy and absolutely delicious!-Mary Halpin, King George, Virginia
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 enchiladas.
Number Of Ingredients 14
Steps:
- In a large skillet, cook the seafood and onion in butter over medium heat 4-5 minutes or until onion is tender and shrimp turn pink. Remove from the heat; set aside., In a small saucepan, melt butter. Add onion and broth. Combine egg yolks and cream; stir into broth mixture. Cook and stir until a thermometer reads 160° and sauce is thick enough to coat the back of a metal spoon. Stir in tomato paste. Remove from the heat. , Spoon 1/3 cup seafood mixture down the center of each tortilla. Top with 1 tablespoon sauce and 2 tablespoons cheese; roll up., Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Place enchiladas seam side down in dish. Top with remaining sauce and cheese. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 531 calories, Fat 40g fat (22g saturated fat), Cholesterol 264mg cholesterol, Sodium 738mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.
CRAB ENCHILADA CASSEROLE
ALL SUMMER LONG we find thousands of uses for crab. Crab soup, crab salad, crab sandwiches-there's no dish that doesn't taste better with crab. We created this recipe with leftover Easiest Crab Salad (page 46), but if you can't get Dungeness crab, substitute blue crab, chopped prawns or bay shrimp, or even lobster in this recipe.
Yield serves 4 to 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F.
- Using either a gas stove or a broiler, toast the tortillas over or under the flame until they are partially crisp and the edges are just blackened, about 30 seconds per side. The tortillas will burn easily, so check them often while they are toasting.
- In a small bowl, combine the salsa verde and crème fraîche to make a creamy sauce. Set aside.
- Drizzle the olive oil in the bottom of an 8-inch baking dish. Trim 3 to 4 tortillas to fit the contours of the baking dish and make one complete layer of tortilla over the bottom of the dish. On top of the tortillas, layer one-third of the crab salad, one-third of the cheese, and one-third of the sauce. Top with another layer of tortillas, another third of the crab salad, another third of the cheese, and another third of the sauce. Make one final layer of the remaining tortillas and tortilla trimmings, crab salad, and cheese. (You will have formed three layers in the dish.) Pour the remaining sauce over the top, making sure to cover any exposed crab or tortilla pieces. Sprinkle the top with salt and pepper.
- Bake for 30 minutes, or until the edges are brown and bubbly and the casserole is hot throughout. Let rest for 5 minutes before serving.
- Once baked, the enchiladas can be stored in the refrigerator, covered, for up to 2 days.
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