Crab Enchilades
From docjoe 15 years ago
- 20 minutes to make
- Serves 4
Enchilades stuffed with crab and cheeses and covered with a spicy chili sauce.
Ingredients
- 1 can (10oz.) rotel chopped tomatoes with chillis, drained well shopping list
- 1 can (14.5 oz.) chopped tomatoes, drained, retain the juice shopping list
- 4 Tbl. oil shopping list
- 2 onions, chopped shopping list
- 2 garlic cloves, minced shopping list
- 3 Tbl. tomato paste shopping list
- 1 tsp. ground cumin shopping list
- 1 tsp. ground cilantro (or 1 Tbl. fresh cilantro finely chopped) shopping list
- 1 1/2 Tbl. red wine vinegar shopping list
- 1 tsp, sugar shopping list
- 12 corn tortillas shopping list
- oil for shallow pan frying shopping list
- 1 lb. crab meat, picked over for shells shopping list
- 2 cups grated monterey jack cheese shopping list
- 1/1/4 cups mozzarella cheese, diced shopping list
- 1 small red onion, chopped finely shopping list
- 3 Tbl. chopped fresh cilantro shopping list
How to make it
- Combine the Rotel with the chopped tomatoes in a blender, blend smooth.
- Heat the oil in a small skillet and saute the onions and garlic until soft.
- Add all the ingredients together in the skillet and stir well.
- Cover and simmer the sauce the sauce for 10 minutes, and set aside.
- Note: This sauce is also great with tacos, meat, chicken or fish.
- Heat oil for frying in a large skillet, and fry the tortillas one at a time for a few seconds, do not overcook (do not allow them to crisp).
- Remove the tortillas and pat off any excess oil with a paper towel.
- Spread each tortilla with a little of the chili sauce you made.
- Put some crab meat down the center of each tortilla.
- Sprinkle each tortilla with the Monterey Jack and Mozzarella reserving some for topping.
- Add to each tortilla some chopped red onion.
- Roll up each tortilla and place in an oven proof baking dish that has been sprayed with cooking spray (Pam).
- Pour the remaining chili sauce over the top of the tortillas and sprinkle the top of the tortillas with the rest of the cheese.
- Bake at 400 degrees for 20 minutes.
- Garnish with the cilantro (you can also add sour cream and/or guacamole for garnish).
- Serve.
People Who Like This Dish 6
- friendlybbw Clearfield, PA
- shepherdrescue Lake Forest, CA
- flavors Algonquin, IL
- donman Hammond, LA
- clbacon Birmingham, AL
- docjoe Davie, FL
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The Rating
Reviewed by 3 people-
Man these sound so good. I can't wait to try them. I think to that if you replace the crab meat with taco meat that you'd have some knock out ground beef enchiladas to. Thanks for the post.
Donman :)
donman
in Hammond loved it
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Crab enchiladas are one of my favorites! This sounds wonderful and I like Donman's variation! Two recipes in one!
shepherdrescue
in Lake Forest loved it
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