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 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 12enchiladas
Calories 160kcal
Author Plating Pixels
Ingredients
16ounceslight sour cream
½cupplain yogurt
¼cupall-purpose flour
¾teaspoonsalt
½teaspoonground cumin
2teaspoonssmoked paprika
1cupmilk
8ouncescanned roasted diced mild green chiliesdrained
1poundfresh or imitation crab meatchopped into small pieces
3stalksgreen onionsliced (about ½ cup)
12 (7-inch)corn tortillas
1cupshredded cheddar cheese
Fresh cilantro leaves for garnishoptional
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.