The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 20, 2009
Fricken awesome! Everyone loves these when I make them. Will keep this one forever. I use fresh dungeness crab. Eating crab out of a can is weird to me.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 9, 2009
OMG. is all i can say..this was amazing!!! I did make a few changes . i added sour cream to the crab/shrimp mixture and added a can of salmon to the mixture as well. to the sour cream/ half and half mixture i added enchilada sauce and a packet of taco seasoning. sooooo creamy and appealing and delicous! my hubby said it was orgasmic! deff making this again!!
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Cooking Level: Expert

Home Town: Tarboro, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 8, 2009
AMAZING! I took the advice from the first comment (adding green chiles, adding sauce to the inside of the tortillas) and I can't wait to make these again!
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Cooking Level: Beginning

Home Town: Chatham, Illinois, USA
Living In: Fort Collins, Colorado, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 7, 2009
how this got 4.5 stars, I'll never know. I must have done something wrong. The finished product was pretty much inedible.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 3, 2009
Great recipe! I made six enchiladas and used sea legs (fake crab) and left the shrimp whole. I doubled the sauce and put more of the stuffing in the tortillas. Topped off with a colby/jack mix. Everyone loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 17, 2009
WOW WOW WOW! We lovvvved this dish. This is a keeper. Thanks so much for the recipe.
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Cooking Level: Beginning

Home Town: Guthrie, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 15, 2009
So good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 8, 2009
Excellent recipe. My family raved about the enchiladas. We eat a lot of Mexican food in our house and this will be one of our favorites.
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Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA
Living In: Pearland, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 10, 2009
I agree with DSHIP2, this recipe is excellent as written. I recently had this at a local restaurant and searched for the recipe and now I have found it. Only thing I changed was the cheese. Didn't have Colby on hand, so used shredded Mexican and it was excellent! Thank you, Cathy, for sharing your recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 5, 2009
This is our new favorite enchilada recipe! I didn't have any crab so I used sliced baby protabella in it's place. I also took the advice of another review and used corn tortillas. EXCELLENT!! Will make again and again. Would be great for a dinner party...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 3, 2009
My husband said "this is the best thing you have ever made...hands down". We loved them. It also helps that we LA LA LOOOOVEEEEE SEAFOOD! 5 stars for the best enchiladas I have ever had!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Aug. 24, 2009
I used imatation crab legs.
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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.35 star rating.
Reviewed: Aug. 22, 2009
Ok, what is up with people making "Enchiladas" with FLOUR TORTILLAS!! Enchiladas are made with corn tortillas!! The only thing i could probably call these is a burrito.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Aug. 3, 2009
Oh so good. Better than the ones I had in the restaurant!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Jul. 29, 2009
Very easy to make and delicious! I used imitation crab instead of real. Wonderful recipe!
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Cooking Level: Intermediate

Home Town: Haslett, Michigan, USA
Living In: Grand Rapids, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Jul. 18, 2009
This was delicious, even my friends that are not seafood fans loved them! I also doubled the sauce and made a rue as others suggested. The other thing I added was fresh tomatillos. They added a nice tanginess that complimented the enchiladas well. YUM!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Jul. 17, 2009
AMAZING! I also doubled the sauce, and it almost wasn't enough, but it was delicious!!
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Cooking Level: Intermediate

Home Town: Deer Park, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
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Reviewed: Jun. 30, 2009
My husband surprised me and decided to make dinner last night. He chose this recipe and followed it exactly. They were delicious! We ate them with salsa, sour cream and black olives. Definately a repeat recipe, so thank you!
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Cooking Level: Intermediate

Home Town: Plaistow, New Hampshire, USA
Living In: Amesbury, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Jun. 11, 2009
The onion should be very small. I added 1 tsp. minced garlic, 4oz green chiles, and 1/2 c. sour cream to the seafood filling. To the sauce I added 4oz green chiles and several dashes of Frank's Hot Sauce, just to kick it up a little. I also thickened the sauce with a corn starch-water mixture. In the end, I was able to make 5 enchiladas in an 8x8 pan, and I had extra sauce. I will definitely make these again.
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FKM

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Jun. 3, 2009
I was worried about how the recipe was going to turn out since it was my first time making enchiladas of any sort and I skewed from the original recipe quite a bit. I wanted to make enough for 10 enchiladas and I had the PERFECT amount. I followed Caren's changes to the recipe. I didn't have enough heavy cream so I mixed it with 2% milk to make it about 2 1/2 cups worth. I used 1 package imatation crab meat that I shredded with my hands and almost 3/4 bag of jumbo shrimp cut up into pieces. I used cornstarch instead of flour to thicken the sauce some. I didn't add sauce to the enchiladas like Caren did. I didn't want it any messier rolling them up. So I just poured the entire amount over the enchiladas ensuring to get the sides. I was able to stuff 10 enchiladas into the 9x13 pan. With about 8 minutes left in the cooking process I topped some cheese on top of the sauce and when it was done cooking, I placed sliced avocados on top. The enchiladas came out VERY tasty and moist!!! LOVED THEM!!! I paired the dish with black beans (with sprinkle of cheese on top) and spanish rice. My parents and husband claimed it was restaurant worthy! They were quite impressed.
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