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Creamy White Sauce Crab Enchiladas

Creamy White Sauce Crab Enchiladas are lightened-up enchiladas packed with flavor. This simple meal can be prepped and baked within an hour…how’s that for easy enchiladas?

Creamy White Sauce and Crab Enchiladas in a baking dish topped with cheddar cheese and jalapenosI’ve tried crab recipes before like Crab and Quinoa California Rolls but I was always under the impression that making enchiladas was an all-day affair. Well, preconceived notions can now be cast aside with this time-saving recipe for Creamy White Sauce Crab Enchiladas. These require less than 20 minutes of prep.  These 5 Ingredient Slow Cooker Carnitas Enchiladas are also made simple and loaded with flavor.

Ingredients for White Sauce Crab Enchiladas

  • Crab meat: can also be substituted with your favorite seafood
  • Sour cream and plain yogurt: tangy, creamy and a healthy way to make a creamy sauce
  • All-purpose flour: helps thicken the sauce
  • Ground spices: paprika and cumin give delicious flavor
  • Milk: for the creamy sauce
  • Canned green chilies: roasted, diced green chilies for a spicy kick
  • Green onion stalks: for bold and strong flavor
  • Corn tortillas: corn tortillas are a wholesome, gluten-free alternative to flour tortillas
  • Cheddar cheese: shredded and sprinkled on top
  • Cilantro: for garnish and color

A close up of Creamy White Sauce and Crab Enchiladas on a plate

Easy Seafood Enchiladas

This crab enchilada recipe consists of mainly household staple ingredients, besides crab meat. You can opt for real crab meat for better flavor, however, the imitation version is fine. On that note, you can replace the crab with another seafood, such as cooked shrimp or fish.

This Creamy White Sauce Crab Enchiladas recipe is flavorful and lighter than traditional enchiladas. The sauce is made up of light sour cream, yogurt, and milk, with no cream or butter.

Canned green chilies add spice and tang, and are easier than roasting fresh chilies. Choose how spicy you’re feeling and use the appropriate level of canned chilies.

How to make and assemble enchiladas

  • Stir together sour cream, yogurt, flour, salt, cumin, and paprika. Stir in milk and green chilies, then divide sauce in half.
  • Stir in chopped crab meat and green onions in one half of the sauce to make the filling. 
  • Evenly divide crab filling between corn tortillas. Roll tightly and line into a baking dish, seam down.
  • Spoon the remaining sauce evenly over the tops of the enchiladas. Sprinkle with cheese and bake. 

An overhead shot of Creamy White Sauce and Crab Enchiladas topped with jalapenos

Tips for making crab enchiladas

  • Replace crab with tofu or other vegetables for a vegetarian option.
  • You can also top this recipe with rice to make Creamy Rice and Crab Dip Appetizer.
  • You can also use other seafood such as shrimp, crawfish, fish or lobster
  • Use light or low-fat sour cream and yogurt to make it lighter.
  • Add more chili or use hot ones for the desired spiciness
  • Have leftovers? The enchiladas will store well in the fridge for 2-3 days.

Creamy White Sauce and Crab Enchiladas recipe at a glance

Textures: Creamy and comforting
Flavor profile: Seafood flavors paired with cheddar cheese, subtle spicy heat, a tangy cream sauce, and fresh cilantro

More seafood recipes you might like:

Creamy White Sauce and Crab Enchiladas

Creamy White Sauce Crab Enchiladas

Written by Matt | Plating Pixels
Quick and easy crab enchiladas with diced chilies, spices, and cheese in a creamy white sauce.
5 from 1 vote
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Seafood
Cuisine Mexican
Servings 12 enchiladas
Calories 160 kcal

Ingredients
  

  • 16 ounces light sour cream
  • ½ cup plain yogurt
  • ¼ cup all-purpose flour
  • ¾ teaspoon salt
  • ½ teaspoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 cup milk
  • 8 ounces canned roasted diced mild green chilies drained
  • 1 pound fresh or imitation crab meat chopped into small pieces
  • 3 stalks green onion sliced (about ½ cup)
  • 12 (7-inch) corn tortillas
  • 1 cup shredded cheddar cheese
  • Fresh cilantro leaves for garnish optional

Instructions
 

  • Preheat oven to 350º F. To make the sauce: In a large bowl stir together sour cream, yogurt, flour, salt, cumin, and paprika. Stir in milk and green chilies. Divide sauce in half.
  • Combine chopped crab meat and green onions in one half of the sauce to make the filling. 
  • Evenly divide filling between tortillas. Roll tightly and place in a baking dish, seam down.
  • Spoon remaining sauce evenly over the tops of the enchiladas. Sprinkle evenly with cheese. 
  • Bake uncovered, for 35-40 minutes, until heated through and cheese is lightly browned. Let stand for 10 minutes and top with cilantro as garnish.

Notes

  • Replace crab with tofu or other vegetables for a vegetarian option.
  • You can also you other seafood such as shrimp, crawfish or lobster.
  • Use light or low-fat sour cream and yogurt to make it lighter.
  • Add more chili or use hot ones for the desired spiciness
  • Have leftovers? The enchiladas will store well in the fridge for 2-3 days.
Nutrition Facts
Creamy White Sauce Crab Enchiladas
Amount per Serving
Calories
160
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
5
g
31
%
Cholesterol
 
30
mg
10
%
Sodium
 
409
mg
18
%
Potassium
 
147
mg
4
%
Carbohydrates
 
13
g
4
%
Fiber
 
0
g
0
%
Sugar
 
3
g
3
%
Protein
 
7
g
14
%
Vitamin A
 
455
IU
9
%
Vitamin C
 
0.9
mg
1
%
Calcium
 
159
mg
16
%
Iron
 
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword crab enchiladas, enchilada with white sauce, seafood enchiladas
Tried this recipe?Let us know how it was!
Entrees and Dinner Recipes | Recipes | Seafood Recipes

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8 Comments

  1. This is exactly what I was looking for. It sounds delicious I will be making this next week for sure

  2. This is the best white sauce enchilada recipe i’ve found. I also heated a can of green Enchilada sauce and used it as garnish, much like taco sauce on tacos.

    1. Thanks Trista! I haven’t but assume it would be fine. The yogurt and cream cheese might crystallize and get slightly watery, but probably would evaporate or incorporate back into the casserole when baked.

  3. Your recipe for crab meat enchiladas sounds great. I love crab. The fact that it takes so little time to prepare is a definite plus. Thanks for posting this great recipe.

    1. Hi Analida, thanks for the compliments and I hope you enjoy the recipe. It is a very easy enchilada and very adaptable, you could used cooked chicken or shrimp as well.

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