I was always under the impression that making enchiladas was an all-day affair. I’m not too clear where this information came from, I’ve just heard stories of people having to set aside calendar time to make this beloved Hispanic food. Well, preconceived notions can now be cast aside with this time-saving recipe for Creamy White Sauce Crab Enchiladas. If you were to tell me it’s possible to prep an enchilada recipe that fed at least six people, in less than 20 minutes, I’d say you were crazy and come back once you had something rational to say. Now I’m here to confirm that this is true. On top of that, this recipe can be prepped and baked within an hour!
Creating this recipe has taught me two valuable lessons. One, it’s often best to test concerns out for yourself, regardless of what you hear, then decide your opinion of it. You may be missing out on wonderful opportunities. The second is that enchiladas are a snap to make and everyone should try them!
This recipe consists of mainly household staple ingredients, besides crab meat. You can opt for real crab meat if you’re feeling extra fancy, however the imitation version is more than fine. On that note, you can even replace it entirely with something else; such as cooked shrimp, chicken or tofu (for a vegetarian option.) This Creamy White Sauce Crab Enchiladas recipe is flavorful, as well as healthy. The sauce is made up of light sour cream, yogurt and milk; and contains no cream or butter. Canned green chilies add spice and tang, kicking this recipe into taste overdrive. Choose how spicy you’re feeling and use the appropriate level of canned chilies. Anyone remember those Choose Your Own Adventure books? Yeah, this recipe, and life, is just like that.
Food Science & Cooking Tips
-Flour is used to thicken up the sauce during baking. This alleviates the need for butter or cream, and creates a less fattening recipe, while still being creamy.
-Replace crab with tofu or other vegetables for a vegetarian option.
Enchiladas and casserole-based dishes are often difficult to photograph. You can’t cut into them since the contents often spill out into an unrecognizable mess. It’s best to photograph the dish in its complete glory, usually overhead and in the baking dish. You can also opt to shoot a close-up of a few enchiladas (or tacos, burrito, etc.) to show details of the ingredients, while still holding the structure.
Leave a comment below or star rating if you made this recipe or want to share your thoughts.
Are you following me on Pinterest, Instagram, Facebook, and Twitter? Also, sign up for our newsletter to get all our recipes and cooking tips.
Creamy White Sauce and Crab Enchiladas
- 16- ounces light sour cream
- ½ cup plain yogurt
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground cumin
- 2 teaspoons smoked paprika
- 1 cup milk
- 8- ounce can roasted, diced green chilies (drained)
- 1 pound 16-ounce fresh or imitation crab meat, chopped into small pieces
- 3 green onion stalks, sliced (about ½ cup)
- 12 7- inch corn tortillas
- 1 cup shredded cheddar cheese
- Fresh cilantro leaves for garnish, optional
- Preheat oven to 350º F. To make sauce: In 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 filling. Evenly divide filling between tortillas; place filling on one end of each tortilla, roll tightly and line into baking dish, seam down.
- Spoon remaining sauce evenly over the tops of the enchiladas. Sprinkle evenly with cheese. Bake uncovered, for 35-40 minutes at 350º, until heated through and cheese is lightly browned. Let stand for 10 minutes and top with cilantro if desired.
- Replace crab with tofu or other vegetables for a vegetarian option.
- You can also you other seafood such as shrimp, crayfish or lobster if you're feeling fancy.
- Use light or low-fat sour cream and yogurt to make it lighter.
- Feel free to add more chili as desired.
- Have leftovers? The enchiladas will store well in the fridge for 2-3 days, make sure to re-heat until piping hot all the way through
– Recipe adapted from Better Homes and Gardens: Chicken Dinners. Print. 2014.