Creamy Crab Enchiladas
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
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. :DNumber of Servings: 8
Ingredients
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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.
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.
Member Ratings For This Recipe
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L8AGAIN
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SHOAPIE
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DEBPENNE
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CAMEODOLLI
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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TEGUENTHER1