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Crab and Mushroom Enchiladas
SUBMITTED BY:
KIMBERLYANDKEITH
"This is a cheesy, delicious enchilada recipe that uses crab and mushrooms for a unique twist on classic Mexican fare. Can be made spicy or mild depending on the chef's desires, and is excellent served with refried beans and Mexican rice."
RECIPE RATING:
Read Reviews
(10)
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PREP TIME
15 Min
COOK TIME
20 Min
READY IN
45 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 pound imitation crabmeat, chopped
1 (10 ounce) can red enchilada sauce
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 pound fresh mushrooms, sliced
1 (8 ounce) package shredded Mexican-style cheese blend
8 (10 inch) flour tortillas
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DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
In a large bowl, mix the imitation crabmeat, red enchilada sauce, cream of mushroom soup, mushrooms, and 1/2 the cheese. Roll an equal amount of the mixture in each tortilla. Arrange the filled tortillas in the prepared baking dish, and cover with the enchilada sauce. Top with the remaining cheese.
Bake 20 minutes in the preheated oven, until the cheese is bubbly. Allow to sit about 5 minutes before serving.
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REVIEWS
Reviewed on Dec. 11, 2006 by ZGIRL8
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ZGIRL8
Dec. 11, 2006
I was a little skeptical (seafood and Mexican have never seemed compatible to me), but I had some fake crab on hand so I tried it. It was very good! I sauteed the mushrooms first, used low fat mushroom soup, and used fat-free cheddar singles instead of the regular cheese and it was STILL really good! I mixed half of the enchilada sauce with the filling and used the other half on top. I also made some with corn tortillas and some with flour. I liked the corn ones better.
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5 users found this review helpful
I was a little skeptical (seafood and Mexican have never seemed compatible to me), but I had...
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Reviewed on Dec. 23, 2003 by TIALLDP
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TIALLDP
Dec. 23, 2003
I liked the simplicity of this recipe. I modified it a little because of the things I had on hand. I had some green enchilada sauce and some mild salsa that I mixed and used instead of the red enchilada sauce. I only used about 2/3 of the cream of mushroom soup and 1-6.5 oz can of sliced mushrooms. It's very good, easy and quick.
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4 users found this review helpful
I liked the simplicity of this recipe. I modified it a little because of the things I had on...
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Reviewed on Sep. 7, 2006 by
Menwith Hill'er Back Home !!
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Menwith Hill'er Back Home !!
Sep. 7, 2006
I used this recipe as a base to start from...so my rating is for the idea/combinations contained in this recipe! I sauteed up imitation crabmeat, fresh mushrooms, and shallots. Added a tablespoon of hot sauce and addded a little milk mixed with one tsp. of cornstarch. I mixed with 1/2 cup shredded cheese, then spooned into a baking dish. Then I crumbled white tortilla chips as the next layer, then a layer of fat free refried beans. Then another layer of crushed tortilla chips, then topped with shredded cheese and sliced jalapenos, and baked for 25 minutes.
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2 users found this review helpful
I used this recipe as a base to start from...so my rating is for the idea/combinations...
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Reviewed on Jul. 11, 2004 by ELIZALIZ
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ELIZALIZ
Jul. 11, 2004
My family didn't like the mushrooms they said they didn't cook all the way. So the next night they wanted beef enchilida and i used the same recipe with beef and olives (instead of crab and mushrooms)and they loved it. Easy to do, will make again.
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2 users found this review helpful
My family didn't like the mushrooms they said they didn't cook all the way. So the next night...
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Reviewed on Apr. 21, 2006 by
luckyjen7
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luckyjen7
Apr. 21, 2006
I made this twice. The first time it was missing something. The crab is very delicate in taste, so you need bold flavors. The second time I added a can of Progresso cheesy enchilada soup and mixed it with the regular red enchilada sauce. This added so much more flavor! If you add the soup, these are to die for.
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1 user found this review helpful
I made this twice. The first time it was missing something. The crab is very delicate in...
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Reviewed on Jan. 24, 2006 by JMMOELLER
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JMMOELLER
Jan. 24, 2006
We really did not like this with the mushrooms in it, even though we love mushrooms. It just didn't seem to go with the crab and red sauce.
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1 user found this review helpful
We really did not like this with the mushrooms in it, even though we love mushrooms. It just...
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Reviewed on Mar. 23, 2004 by ~OLIVIASMOM
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~OLIVIASMOM
Mar. 23, 2004
Pretty good. I did have alot of extra stuffing that I had to throw away. I added about 1/3 white onion and next time I will also add some green pepper (and will use less crab). Would also be good with chicken. Overall easy and good recipe. I will make again...with changes.
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1 user found this review helpful
Pretty good. I did have alot of extra stuffing that I had to throw away. I added about 1/3...
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Reviewed on Apr. 30, 2003 by JKA8198
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JKA8198
Apr. 30, 2003
this was a simple recipe to prepare and it was pretty tasty if you like imitation crab - i used a fairly spicy enchilada sauce which gave it a little more flavor...worth making for a change of pace.
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1 user found this review helpful
this was a simple recipe to prepare and it was pretty tasty if you like imitation crab - i...
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Reviewed on Nov. 15, 2006 by
Mercer Family
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Mercer Family
Nov. 15, 2006
Delicious.
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0 users found this review helpful
Delicious.
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Reviewed on Oct. 28, 2006 by
C.B.E.
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C.B.E.
Oct. 28, 2006
This turned out pretty tasty. I read previous reviews before hand so I decided to change the condensed soup to Southwestern Pepperjack (best I could find) and I cooked the mushrooms until they started to brown. It was easy to make and tasted pretty good.
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0 users found this review helpful
This turned out pretty tasty. I read previous reviews before hand so I decided to change the...
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