Crab and Mushroom Enchiladas

KIMBERLYANDKEITH 1

"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

45 m servings 465 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 465 kcal
  • 23%
  • Fat:
  • 21.1 g
  • 33%
  • Carbs:
  • 50.4g
  • 16%
  • Protein:
  • 18.5 g
  • 37%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 1361 mg
  • 54%

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.

Directions

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  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.

Reviews

15
  1. 19 Ratings

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Most helpful positive review

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 m...

Most helpful critical review

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.

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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 m...

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 m...

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 tablesp...

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...

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

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.

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 mush...

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 p...

Wow! When I first saw this I was extremely sceptic but I had mushrooms and tortillas I needed to use so I figured it was worth a shot. I'm so glad I did! The little ones at first were wary but e...

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