Creamy White Sauce and Crab Enchiladas

Creamy White Sauce Crab Enchiladas

Quick and easy crab enchiladas with diced chilies, spices, and cheese in a creamy white sauce.
Course Seafood
Cuisine Mexican
Keyword crab enchiladas, enchilada with white sauce, seafood enchiladas
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 enchiladas
Calories 160kcal
Author Plating Pixels


  • 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 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


  • 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.


  • 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.


Calories: 160kcal | Carbohydrates: 13g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 409mg | Potassium: 147mg | Fiber: 0g | Sugar: 3g | Vitamin A: 455IU | Vitamin C: 0.9mg | Calcium: 159mg | Iron: 0.4mg