Crab EnchiladesFrom docjoe 8 years ago
- 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).
The Cookdocjoe Davie, FL
The Rating3 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 in Hammond loved it
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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