Crabmeat Enchiladas

Dive into the irresistible flavors of these creamy crabmeat enchiladas, a decadent twist on a classic Mexican favorite. Tender lump crabmeat is blended with zesty lime juice, aromatic spices, and fresh cilantro, then wrapped in soft corn tortillas and smothered in a luscious cheese sauce made with cream cheese, Monterey Jack, and a kick of green chilies. Baked to golden perfection, these enchiladas ooze with melty, savory goodness in every bite. Perfect for a cozy dinner or a festive gathering, this seafood enchilada recipe delivers restaurant-quality flavor in just 45 minutes. Serve them hot, garnished with fresh herbs, and prepare to wow your guests with this crowd-pleasing dish. Keywords: crabmeat enchiladas recipe, creamy seafood enchiladas, cheesy crab enchiladas.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound lump crabmeat (fresh or canned)
• 8 pieces corn tortillas
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1.5 cups milk
• 4 ounces cream cheese, softened
• 1 cup monterey jack cheese, shredded
• 1 4-ounce can green chilies, diced
• 0.5 teaspoons garlic powder
• 0.5 teaspoons onion powder
• 0.5 teaspoons cumin
• 0.5 teaspoons paprika
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.

Step 2

In a medium saucepan, melt the butter over medium heat. Whisk in the flour to form a roux and cook for 1 minute, stirring constantly.

Step 3

Gradually whisk in the milk, ensuring no lumps remain. Cook until the sauce thickens slightly, about 2-3 minutes.

Step 4

Stir in the cream cheese and half of the shredded Monterey Jack cheese. Allow them to melt completely, creating a smooth cheese sauce.

Step 5

Mix in the diced green chilies, garlic powder, onion powder, cumin, paprika, salt, and black pepper. Stir well and set the sauce aside.

Step 6

In a large bowl, combine the crabmeat, lime juice, and fresh cilantro (if using). Add 1/3 of the cheese sauce to the crabmeat mixture and gently fold to coat.

Step 7

Warm the corn tortillas in the microwave for 20-30 seconds to make them pliable. Scoop about 2-3 tablespoons of the crabmeat mixture into the center of each tortilla, then roll it up tightly.

Step 8

Place the filled tortillas seam side down in the prepared baking dish. Pour the remaining cheese sauce evenly over the top of the rolled enchiladas.

Step 9

Sprinkle the rest of the shredded Monterey Jack cheese over the enchiladas for an extra cheesy topping.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese is lightly golden.

Step 11

Remove from the oven and let the enchiladas cool for 5 minutes before serving. Garnish with additional cilantro if desired.

Nutrition Facts

Serving size	(1728.7g)

Amount per serving	% Daily Value*
Calories	2645.2

Total Fat 124.1g	0%
Saturated Fat 64.1g	0%
Polyunsaturated Fat 1.0g
Cholesterol 564.4mg	0%
Sodium 4365.3mg	0%
Total Carbohydrate 237.0g	0%
Dietary Fiber 30.1g	0%
Total Sugars 36.2g
Protein 157.2g	0%

Vitamin D 189.5IU	0%
Calcium 1969.8mg	0%
Iron 12.8mg	0%
Potassium 3462.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.5%

Protein: 23.3%

Carbs: 35.2%