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?
I’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
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.
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:
- Italian One Pot Cod Fish Soup
- One Pot Shrimp and Sausage Jambalaya
- Crab and Quinoa California Rolls
- Soy Sauce Glazed Whole Steamed Fish
- Whole Oven Baked Trout in Foil
- Mexican Shrimp Cocktail
- Beer Battered Fish Tacos
- Sesame Seared Ahi Tuna Bites
- Grilled Salmon Kabobs
- Paleo Tuna Salad Nori Wraps
- One Pot Coconut Curry Shrimp
Creamy White Sauce Crab Enchiladas
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.
This is exactly what I was looking for. It sounds delicious I will be making this next week for sure
So delicious. I added some chopped fresh spinach to make it even healthier, and it was amazing!!
That’s a great idea and thanks for the tip! Glad you liked the recipe Annette.
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.
Looks good! Have you ever frozen and then baked this? Wondering how the white sauce would freeze.
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.
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.
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.