Easy Crabmeat Enchiladas

32
MARSDEN1 0

"I developed this recipe while on a diet. It's absolutely delicious and at the same time, low in fat! Easily doubled to accommodate larger groups."
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Ingredients

35 m servings 265 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 38.3g
  • 12%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 821 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large microwave-safe bowl, combine the flaked imitation crab, sour cream, onion, and 1/2 of the enchilada sauce; Mix well.
  3. Microwave mixture on high for 2 to 3 minutes.
  4. Pour milk into an 8 inch pie plate. Dip the tortillas, one at a time, in the milk. Fill each tortilla with 4 ounces of the crab mixture. Roll tortilla and place in a greased 9x9 inch glass baking dish. Pour remaining enchilada sauce over the top of the enchiladas.
  5. Bake uncovered in a preheated oven for 20 minutes.

Reviews

32
  1. 41 Ratings

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Most helpful positive review

I added cottage cheese to the filling and topped it with green chile enchilada sauce instead of red. - Yum!

Most helpful critical review

Good for a low fat meal. I used fat free sour cream too, and then made up for it by sprinkling Monterey Jack Cheese over the top. I say use the cheese! My husband said it was a little rich.

I added cottage cheese to the filling and topped it with green chile enchilada sauce instead of red. - Yum!

Good for a low fat meal. I used fat free sour cream too, and then made up for it by sprinkling Monterey Jack Cheese over the top. I say use the cheese! My husband said it was a little rich.

Good flavor, but next time I'll use fewer onions

Very Tasty. A definite thumbs up from my boys! I doubled the recipe for my family and made a few changes/additions. First I sautéed the onions and added about ½ cup each of mozza and cheddar t...

I sauteed the onion with a little green pepper to jazz it up. I also added some queso fresco into the mixture and some on top too. Instead of using red enchilada sauce I used mild green chili e...

I serve this for company and they love it. THis is my husbands favorite thing now!

First of all, I forgot to microwave the filling, so they came out a little cooler than I would have liked. Also, the onions were too raw and would have benefited from some sauteing before being ...

I usually don't give bad reviews and I rarely throw away a whole pan of food I've just prepared…but we could not eat this. The sauce was good and I would try it again with chicken…but the imita...

This is a favorite in my house. We make this at least twice a month. I usually put a little less of the can of enchilada sauce in the crab meat mixture so I have more for pouring on top. Yumm...