CRAB ENCHILADAS
you might want to top it with a dab of sour cream and serve a salsa-topped salad alongside.
Provided by Robin Poindexter
Categories Seafood
Time 1h
Number Of Ingredients 10
Steps:
- 1. preheat oven to 350f. in a large nonstick skillet,heat oil add. onion,garlic cook,stirring as needed,until softened,about 5 min
- 2. stir in Crabmeat,tomatoes,salsa,pepper;bring to a boil.Reduce heat and simmer,uncovered,,until the flavors are blended,about 3min
- 3. spread about 1/2 cup of crab mixture evenly in bottom of a 10/6'' baking pan.place about 1/3 cup of crab mixture on each tortillas;roll up and place them,seam-side down,in pan spoon remaining crab mixture evenly on top;sprinkle with cheeses bake,covered,25 min;uncover and bake until hot and bubbling 10min.
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Ayobami Tash
[email protected]I'm not a big fan of crab, but I decided to try these enchiladas anyway. I'm so glad I did! The crab filling was surprisingly flavorful, and the enchiladas were cheesy and delicious. I'll definitely be making these again.
Elizabeth Hernandez
[email protected]These crab enchiladas were amazing! The crab filling was so flavorful and creamy, and the enchiladas were crispy on the outside and soft on the inside. I will definitely be making these again.
Musika Mulaudzi
[email protected]I made these crab enchiladas for a party and they were a huge hit. Everyone loved them. I especially liked the fact that they could be made ahead of time and baked just before serving.
Michael Sanders
[email protected]These crab enchiladas were a bit too rich for my taste, but my husband loved them. He said they were the best enchiladas he's ever had.
Eddy Phaswane
[email protected]I love crab enchiladas, and this recipe did not disappoint. The filling was creamy and cheesy, and the enchiladas were crispy on the outside and soft on the inside. I will definitely be making these again.
Farid Daoud
[email protected]These crab enchiladas were very easy to make and they turned out great. I used a store-bought enchilada sauce to save time, and it worked out perfectly.
Alice Tries
[email protected]I'm not a fan of seafood, but I decided to try these enchiladas anyway. I was pleasantly surprised! The crab filling was very flavorful and the enchiladas were cheesy and delicious.
sidonie blimpo
[email protected]These crab enchiladas were delicious! I especially liked the creamy crab filling. I will definitely be making these again.
Pamela Bifulk
[email protected]I made these enchiladas for my friends and they raved about them. They said they were the best crab enchiladas they had ever had.
Will knox
[email protected]These crab enchiladas were a nice change from the usual chicken or beef enchiladas. The crab filling was light and flavorful. I'll definitely be making these again.
Israel Joy
[email protected]I'm allergic to corn, so I substituted quinoa in the topping. It worked out great and I didn't miss the corn at all.
Camaron Gowesky
[email protected]I had some leftover crab meat, so I decided to make these enchiladas. They were so easy to make and turned out so delicious. I'll definitely be making them again.
Ali Kazmi
[email protected]These crab enchiladas were a bit too spicy for my taste, but my husband loved them. He said they were the best enchiladas he's ever had.
t jones
[email protected]I'm not a big fan of crab, but I decided to try these enchiladas anyway. I'm so glad I did! The crab filling was surprisingly flavorful, and the enchiladas were cheesy and delicious. I'll definitely be making these again.
George,tungavik,tuulik Anguttitauruq
[email protected]These crab enchiladas were so delicious and easy to make. I used a store-bought enchilada sauce to save time, and it turned out great. My family loved them!
Diana Kelley
[email protected]I made these enchiladas for a party and they were a huge hit! Everyone loved them. I especially liked the fact that they could be made ahead of time and baked just before serving.
Temika Griffin
[email protected]OMG, these crab enchiladas were absolutely incredible! The filling was creamy and cheesy with a generous amount of crab. I loved the crunchy corn and black bean topping. Definitely a keeper recipe!