Benigna's Crab Enchiladas

Benigna's Crab Enchiladas

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"Turn dinner into a fiesta with tender crab enchiladas covered in spicy pepper sauce and lots of melted cheese."
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55 m servings 740 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 740 kcal
  • 37%
  • Fat:
  • 45.5 g
  • 70%
  • Carbs:
  • 59.9g
  • 19%
  • Protein:
  • 24.5 g
  • 49%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 2337 mg
  • 93%

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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F.
  2. Heat water on stove at medium temperature, add red peppers. Boil until peppers soften (about 7-10 minutes). While red peppers soften, chop onion, cilantro and mix together. Mix the two cheeses together in a bowl.
  3. When red peppers soften, transfer them into blender. Add 2 cups of the same boiled water, salt, and garlic to blender. Blend for 2-3 minutes. Using a bowl and a strainer, strain this mixture to remove seeds and remaining skin. Add 1 cup of HERDEZ(R) Salsa Casera to mixture. Mix well.
  4. Add grapeseed oil to skillet and heat. Soften tortillas in grapeseed oil for 10-20 sec. Set on paper towel until all tortillas are done.
  5. Dip tortillas into red sauce and lay on flat surface, add crab and roll. Place rolled tortillas into a 9 x 13 pan. Use remaining red sauce to cover rolled tortillas. Pour 1/2 cup of remaining HERDEZ(R) salsa over mixture. Sprinkle cheese over the salsa. Pour remaining 1/2 cups of HERDEZ(R) salsa over cheese.
  6. Bake for 25-30 minutes. Remove from oven. Sprinkle the onion and cilantro mixture over the cheese. Drizzle the Mexican cream over mixture.
  7. Mix together mashed avocado, diced onions, diced tomatoes, lime juice and HERDEZ(R) salsa verde. Serve with guacamole, if desired.


  • If Mexican cream is not available, sour cream with some heavy cream added may be used.


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Excellent flavor.......the red peppers I used were fresh and skinned.....I used flour tortillas but will try corn next time only because flour tortillas were a little gummy even tho I fried them...

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