Crab and Mushroom Enchiladas Recipe -
  • READY IN 45 mins

Crab and Mushroom Enchiladas

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    45 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
  2. 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.
  3. 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 More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
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.

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.

Sep 07, 2006

I used this recipe as a base to start 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.

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.

Jun 15, 2011

This was simple and very tasty! We were pleasantly surprised!

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.

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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  • Calories
  • 465 kcal
  • 23%
  • Carbohydrates
  • 50.4 g
  • 16%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 21.1 g
  • 33%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 18.5 g
  • 37%
  • Sodium
  • 1361 mg
  • 54%

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

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