Benigna's Crab Enchiladas Recipe - Allrecipes.com
Benigna's Crab Enchiladas Recipe
  • READY IN 55 mins

Benigna's Crab Enchiladas

Recipe by  

"Turn dinner into a fiesta with tender crab enchiladas covered in spicy pepper sauce and lots of melted cheese."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
ADVERTISEMENT
  • PREP

    20 mins
  • COOK

    35 mins
  • READY IN

    55 mins

Directions

  1. Preheat oven to 350 degrees F.
  2. Heat water on stove at medium temperature, add red peppers. Boil until peppers soften (about 7-10 minutes). While red peppers soften, chop onion, cilantro and mix together. Mix the two cheeses together in a bowl.
  3. When red peppers soften, transfer them into blender. Add 2 cups of the same boiled water, salt, and garlic to blender. Blend for 2-3 minutes. Using a bowl and a strainer, strain this mixture to remove seeds and remaining skin. Add 1 cup of HERDEZ® Salsa Casera to mixture. Mix well.
  4. Add grapeseed oil to skillet and heat. Soften tortillas in grapeseed oil for 10-20 sec. Set on paper towel until all tortillas are done.
  5. Dip tortillas into red sauce and lay on flat surface, add crab and roll. Place rolled tortillas into a 9 x 13 pan. Use remaining red sauce to cover rolled tortillas. Pour 1/2 cup of remaining HERDEZ® salsa over mixture. Sprinkle cheese over the salsa. Pour remaining 1/2 cups of HERDEZ® salsa over cheese.
  6. Bake for 25-30 minutes. Remove from oven. Sprinkle the onion and cilantro mixture over the cheese. Drizzle the Mexican cream over mixture.
  7. Mix together mashed avocado, diced onions, diced tomatoes, lime juice and HERDEZ® salsa verde. Serve with guacamole, if desired.
Kitchen-Friendly View

Footnotes

  • If Mexican cream is not available, sour cream with some heavy cream added may be used.
ADVERTISEMENT

Reviews More Reviews

May 18, 2011

Excellent flavor.......the red peppers I used were fresh and skinned.....I used flour tortillas but will try corn next time only because flour tortillas were a little gummy even tho I fried them briefly......still great taste tho........I did add bouillon cubes to the water for extra flavor and then no salt........also I used the immitation crab........will make this for company next time

 

2 Ratings

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 782 kcal
  • 39%
  • Carbohydrates
  • 60.2 g
  • 19%
  • Cholesterol
  • 127 mg
  • 42%
  • Fat
  • 46 g
  • 71%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 33 g
  • 66%
  • Sodium
  • 2481 mg
  • 99%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Want to Grill Tonight?
Want to Grill Tonight?

Check out time-saving recipes, because any night’s a good night to grill.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Spinach Enchiladas

These simple vegetarian enchiladas star spinach and two kinds of cheese.

Beef Enchiladas II

These saucy beef enchiladas are simple and quick to make.

Savory Halibut Enchiladas

See how to make deliciously different seafood enchiladas.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States