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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 188.3
  • Total Fat: 5.2 g
  • Cholesterol: 63.3 mg
  • Sodium: 551.7 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 1.1 g
  • Protein: 15.9 g

View full nutritional breakdown of Creamy Crab Enchiladas calories by ingredient
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Creamy Crab Enchiladas

Submitted by: MIZZOUGIRL97

Introduction

Makes 8 enchiladas...double the nutritional info and have 2 of 'em and you're still being pretty good. :D Makes 8 enchiladas...double the nutritional info and have 2 of 'em and you're still being pretty good. :D
Number of Servings: 8

Ingredients

    2oz (4 T) diced green chiles
    1/2 c chopped onion
    1/4 c chopped red pepper
    1 lb of lump crab (preferably fresh, but canned will work)
    1 can Healthy Request cream of mushroom soup
    8 corn tortillas
    12oz enchilada sauce
    1/2 c cheddar cheese made with 2% milk

Directions

Preheat oven to 375 degrees. Lightly coat rectangular baking pan with cooking spray.

In a small nonstick skillet, combine the green chiles, onion, and red pepper and heat thoroughly (if you like spicier stuff, skip this step).

In a large bowl, combine the green chiles, onion, red pepper, and cream of mushroom soup. Rinse and drain the crab and fold into the mixture gently.

Layer the corn tortillas in moist paper towels and microwave them for about 45 seconds.

Spoon equal amounts of the mixture into the tortillas and roll them up and put them seam-side down in the pan. Cover with enchilada sauce and then spread the cheese in a thin layer over it. Bake for about 45 minutes or until sauce and cheese is bubbly.

Number of Servings: 8

Recipe submitted by SparkPeople user MIZZOUGIRL97.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Absolutely Fabulous! I doubled the recipe and used one can Healthy Request cream of mushroom and one can of Healthy Request cream of celery. I also used green chili enchilada sauce since that's what I had on hand. Everyone loved them. This recipe is a keeper. - 7/21/09

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  • Fantastic! Even my husband enjoyed these. - 2/13/12

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  • I made several changes to fit the items I had on hand. I used jalapenos instead of the chiles, no enchilada sauce because I can't stand the stuff. Instead I used a bit of the soup mixed with some nonfat milk as a topping with mozzarella cheese. I also used canned lump crab and it tasted fine to me. - 8/30/09

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  • If I just use can crab meat- how many cans will I need? - 8/25/09

    Reply from MIZZOUGIRL97 (1/6/10)
    Two 8oz cans or four 4oz cans


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  • I used wheat tortillas, since I couldn't find corn. Turned out great. Just spicy enough. Thanks for a great recipe! - 8/8/09

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