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Crab Enchiladas Recipe

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This recipe for Crab Enchiladas, by , is from The Chew Family Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tammy Chew
Added: Tuesday, November 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp. olive oil
1/2 C. diced onion
1 tsp. minced garlic
1/2 C. chopped green onions
4 C. chipotle cream cheese sauce (see recipe under "Sauces")
16 oz crabmeat (found at Costco)
10 king size corn tortillas (or 12 regular size)
1 1/2 C. queso fresco (soft cheese)

Directions:
Directions:
Filling:
Heat olive oil in saucepan over medium high heat. Add the onion and saute until clear. Add garlic and green onions, saute for 30 sec. Add 1/2 C. Chipotle Cream Cheese Sauce and bring to a boil. Remove from heat and fold in the crabmeat. Season to taste with salt and pepper.

Enchiladas:
Warm tortillas to soften (in microwave for 30 sec). Spoon about 1/3 C. of filling into center of tortilla. Loosely roll up the tortilla and place in 9"x13" baking pan. Continue until you use up the filling. Cover the enchiladas with the remaining sauce. Sprinkle with queso fresco. Bake at 375 for 15-20 min. until cheese is melted.

Personal Notes:
Personal Notes:
The original recipe called for 8 oz. of crabmeat, but we wanted to be able to taste and see the crab! The sauce is pretty rich, so eating two will be pretty filling!!!

 

 

 

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