"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." — KIMBERLYANDKEITH
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imitation crabmeat, chopped
1 (10 ounce) can
red enchilada sauce
1 (10.75 ounce) can
condensed cream of mushroom soup
fresh mushrooms, sliced
1 (8 ounce) package
shredded Mexican-style cheese blend
8 (10 inch)
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.
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.
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.
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.
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.
This was simple and very tasty! We were pleasantly surprised!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Crab and Mushroom Enchiladas
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 190
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