Crab Enchilada Casserole Recipes

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CHEESY CRAB ENCHILADAS

While I was in college, my roommates and I loved the taste of ranch dressing - it was our condiment of choice for almost everything. So I created these rich delectable crab enchiladas - with ranch dressing mix as my secret ingredient. -Kelly Mockler, Madison, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 enchiladas.

Number Of Ingredients 15



Cheesy Crab Enchiladas image

Steps:

  • In a large bowl, combine the cream cheese, dressing mix and 3 tablespoons milk until smooth. Set aside 3/4 cup for topping. , In a large skillet, saute onion and garlic in butter until tender. Stir in the crab, olives, chilies, pepper and salt. Fold crab mixture and 1-1/2 cups Monterey Jack into remaining cream cheese mixture., Spoon about 2/3 cup down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. Combine the remaining milk and reserved cream cheese mixture until blended; pour over tortillas. , Sprinkle with Colby and remaining Monterey Jack. Cover and bake 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Serve with the green onions, tomatoes, lettuce and olives if desired.

Nutrition Facts : Calories 991 calories, Fat 58g fat (31g saturated fat), Cholesterol 258mg cholesterol, Sodium 2421mg sodium, Carbohydrate 63g carbohydrate (5g sugars, Fiber 1g fiber), Protein 55g protein.

2 packages (8 ounces each) cream cheese, softened
1 envelope ranch salad dressing mix
3 tablespoons plus 1/4 cup milk, divided
1 small red onion, diced
2 garlic cloves, minced
2 tablespoons butter
1 pound fresh, frozen or canned crabmeat, flaked and cartilage removed
2 cans (2-1/2 ounces each) sliced ripe olives, drained
1 can (4 ounces) chopped green chilies
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups shredded Monterey Jack cheese, divided
8 flour tortillas (8 inches), warmed
1/2 cup shredded Colby cheese
Chopped green onions and tomatoes, shredded lettuce and additional sliced ripe olives, optional

CRABMEAT ENCHILADAS

This is so good. A different twist on enchiladas. It has been around my house for a long time. It is adapted from a recipe in a 1979 edition of Seasoned with Sun.

Provided by PaulaG

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11



Crabmeat Enchiladas image

Steps:

  • Preheat oven to 250 degrees.
  • Saute onion in oil, add flour, milk and chili.
  • Cook until medium thick.
  • Reserve 1/4 cup of cheeses to sprinkle over top of sauce.
  • Heat 1/2 to 1 tsp of canola oil at a time in skillet.
  • When oil is warm quickly dip tortillas in oil until soft and warm.
  • Immediately put 1 Tablespon each of cheese, crabmeat and sauce in tortilla and roll up.
  • Place seam side down in a 11x7 inch pan.
  • Repeat until all tortillas are used.
  • Pour the remaining sauce on top and sprinkle with reserved cheeses.
  • Bake in preheated oven for 10 to 15 minutes.

Nutrition Facts : Calories 576.4, Fat 26.5, SaturatedFat 13.8, Cholesterol 100.5, Sodium 1125.5, Carbohydrate 46.9, Fiber 5.7, Sugar 10.6, Protein 39

1 medium onion, chopped
1 tablespoon vegetable oil
1 tablespoon flour
2 cups reduced-fat milk
4 -6 long green chili peppers, roasted,peeled,seeded and chopped (a 4-oz can of chopped green chili can be substituted for the fresh)
1/4 lb monterey jack cheese, grated
1/4 lb longhorn cheddar cheese, grated
1 small amount canola oil
1 dozen corn tortilla
2 (6 ounce) cans crabmeat
salt and pepper

CRAB MEAT ENCHILADAS

Provided by Food Network

Number Of Ingredients 20



Crab Meat Enchiladas image

Steps:

  • Preheat oven to 350 degrees F. 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. 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® Salsa Casera to mixture. Mix well. 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. 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® salsa over mixture. Sprinkle cheese over the salsa. Pour remaining 1/2 cups of HERDEZ® salsa over cheese. Bake for 25-30 minutes. Remove from oven. Sprinkle the onion and cilantro mixture over the cheese. Drizzle the Mexican cream over mixture. Serves 4
  • Guacamole:
  • Mix together mashed avocado, diced onions, diced tomatoes, lime juice and HERDEZ® Salsa Verde. Serve.

3 1/2 oz. jack cheese (shredded)
1/2 cup of Mexican cream
(if not available, sour cream with some heavy cream added may be used)
12 corn tortillas (or flour if desired)
3 1/2 oz. cheddar cheese (shredded)
1/2 cup of onion (1/4 inch dice)
3 tablespoons cilantro (chop)
Guacamole:
1/4 cup of onion (chop 1/4 inch dice)
1/2 cup of tomatoes (chopped 1/4 inch dice)
2 whole large avocados (pitted and mashed)
1/2 cup of HERDEZ(R) salsa verde
1 1/2 tablespoons lime juice
1 1/2 cups Shredded crab or imitation crab
4 oz of dried red peppers
3 cups of water
1 1/2 teaspoon of salt
2 cloves of garlic
2 cups HERDEZ® Salsa Casera medium
4 Tablespoons of grapeseed oil

ENCHILADA CASSEROLE

The inclusion of tempeh adds a good measure of protein to this spicy enchilada casserole. You can replace the Cheddar cheese with Monterey Jack if you like. Serve with sour cream and salsa!

Provided by Carol Hilderbrand

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 8

Number Of Ingredients 10



Enchilada Casserole image

Steps:

  • Preheat oven to 350 degrees (175 degrees C). Lightly oil a 9x13 inch baking dish.
  • In a medium bowl, combine the beans, garlic, onion, chile peppers, jalapeno pepper, and tempeh. Pour enchilada sauce into a shallow bowl.
  • Dip three tortillas in the enchilada sauce, and place them in the prepared baking dish. Be sure to cover the bottom of the dish as completely as possible. Place 1/2 of the bean mixture on top of the tortillas, and repeat. Drizzle the remaining sauce over the casserole, and sprinkle with olives and shredded cheese.
  • Cover, and bake for 30 minutes. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted.

Nutrition Facts : Calories 375.2 calories, Carbohydrate 24.9 g, Cholesterol 54 mg, Fat 24 g, Fiber 5.7 g, Protein 17.4 g, SaturatedFat 11.5 g, Sodium 709.2 mg, Sugar 1.4 g

1 (15 ounce) can black beans, rinsed and drained
2 cloves garlic, minced
1 onion, chopped
1 (4 ounce) can diced green chile peppers
1 jalapeno pepper, seeded and minced
1 (8 ounce) package tempeh, crumbled
6 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives
8 ounces shredded Cheddar cheese

CRAB AND CORN ENCHILADA CASSEROLE

Make and share this Crab and Corn Enchilada Casserole recipe from Food.com.

Provided by nemokitty

Categories     Crab

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8



Crab and Corn Enchilada Casserole image

Steps:

  • Preheat oven to 350 degrees. Combine 2 cups of sauce, crabmeat, corn, 1 cup cheese and chilies in medium bowl.
  • Cut each tortilla in 4 wedges. Place one third of wedges on bottom of shallow 3 or 4 quart casserole, overlapping to make a solid layer.
  • Spread half of crab mixture on top. Repeat with another layer of tortillas, remaining crab mixture and remaining tortillas. Spread 1 cup tomato sauce over top; cover.
  • Bake 30 to 40 minutes or till heated through. Sprinkle with remaining 1/2 cup cheese and bake uncovered, 5 minutes or till cheese melts. Serve with lime wedges and sour cream.

10 ounces fresh crabmeat
1 (10 ounce) package frozen corn, thawed and drained
3 cups tomato sauce, homemade or canned
6 ounces monterey jack cheese, shredded and divided
1 (4 ounce) can mild green chilies, diced
12 corn tortillas
1 lime, cut into 6 wedges
sour cream (optional)

SHRIMP AND CRAB ENCHILADAS

Enchiladas made with shrimp, crab and Jack cheese. This is a great dish with a Southwestern flair.

Provided by CHRISTYJ

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 12

Number Of Ingredients 7



Shrimp and Crab Enchiladas image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas to form enchiladas. Arrange side by side in a 9x13 inch baking pan.
  • Pour green enchilada sauce over all of the enchiladas; the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas.
  • Cover, and bake for 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes. Top enchiladas with sour cream and green onions to serve.

Nutrition Facts : Calories 570.8 calories, Carbohydrate 65 g, Cholesterol 120.1 mg, Fat 22.3 g, Fiber 4.9 g, Protein 26.8 g, SaturatedFat 10.1 g, Sodium 995.8 mg, Sugar 2.8 g

12 (12 inch) flour tortillas
8 ounces Monterey Jack cheese, shredded
1 (6 ounce) can crab meat, drained
1 pound cooked medium shrimp, shelled and deveined
1 (20 ounce) can green enchilada sauce
1 (8 ounce) container sour cream
1 bunch green onions, chopped

CREAMY SEAFOOD ENCHILADAS

Shrimp and crab plus a flavorful sauce add up to outstanding enchiladas. I made them for an annual fundraiser, and now they're always in demand. Spice up the recipe to your taste by adding more green chiles and salsa. -Evelyn Gebhardt, Kasilof, Alaska

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 16



Creamy Seafood Enchiladas image

Steps:

  • In a saucepan over low heat, melt butter; stir in flour until smooth. Gradually stir in broth and soup until blended. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Remove from the heat. Stir in sour cream, salsa and salt; set aside. , Place cottage cheese in a blender; cover and process until smooth. Transfer to a bowl; add the shrimp, crab, Monterey Jack cheese, chiles and cilantro. , Spread 1-1/2 cups sauce in a greased 13x9-in. baking dish. Place about 1/3 cup seafood mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with the remaining sauce. Bake, uncovered, at 350° until heated through, 30-35 minutes. If desired, top with sliced jalapeno pepper, green onions and chopped cilantro. Serve with additional salsa.

Nutrition Facts : Calories 645 calories, Fat 35g fat (17g saturated fat), Cholesterol 252mg cholesterol, Sodium 1812mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 2g fiber), Protein 42g protein.

1/4 cup butter
1/4 cup all-purpose flour
1 cup chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup sour cream
1/2 cup salsa
1/8 teaspoon salt
1 cup 4% cottage cheese
1 pound small shrimp, cooked, peeled and deveined
1 cup cooked or canned crabmeat, drained, flaked and cartilage removed
1-1/2 cups shredded Monterey Jack cheese
1 can (4 ounces) chopped green chiles
1 tablespoon dried cilantro flakes
12 flour tortillas (6 inches)
Optional: Sliced jalapeno pepper, thinly sliced green onions and chopped cilantro leaves
Additional salsa

SEAFOOD ENCHILADAS

Delight the family with our Seafood Enchiladas tonight. This fantastic Seafood Enchiladas recipe is an easy casserole that uses both shrimp and crabmeat.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 10 servings

Number Of Ingredients 9



Seafood Enchiladas image

Steps:

  • Heat oven to 350°F.
  • Cook and stir shrimp in medium nonstick skillet on medium heat 2 min. Add crabmeat, corn, onions and 1/4 tsp. pepper; cook and stir 2 min. or until shrimp turn pink. Remove from heat. Stir in 1 cup shredded cheese.
  • Spoon 1/3 cup of the seafood mixture onto each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray. Cook cream cheese and milk in saucepan on medium-low heat 5 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently. Pour over enchiladas.
  • Bake 5 min. Sprinkle with remaining shredded cheese; bake 5 min. or until melted. Sprinkle with remaining pepper.

Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 780 mg, Carbohydrate 30 g, Fiber 4 g, Sugar 3 g, Protein 45 g

1/2 lb. uncooked small shrimp, peeled, deveined, chopped
1 can (6 oz.) crabmeat, drained, flaked
1 can (7 oz.) corn, drained
4 green onions, chopped
1/2 tsp. ground red pepper (cayenne), divided
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Cheddar Cheese, divided
10 flour tortillas (8 inch)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3/4 cup milk

CRAB ENCHILADA CASSEROLE

ALL SUMMER LONG we find thousands of uses for crab. Crab soup, crab salad, crab sandwiches-there's no dish that doesn't taste better with crab. We created this recipe with leftover Easiest Crab Salad (page 46), but if you can't get Dungeness crab, substitute blue crab, chopped prawns or bay shrimp, or even lobster in this recipe.

Yield serves 4 to 6

Number Of Ingredients 7



Crab Enchilada Casserole image

Steps:

  • Preheat the oven to 375°F.
  • Using either a gas stove or a broiler, toast the tortillas over or under the flame until they are partially crisp and the edges are just blackened, about 30 seconds per side. The tortillas will burn easily, so check them often while they are toasting.
  • In a small bowl, combine the salsa verde and crème fraîche to make a creamy sauce. Set aside.
  • Drizzle the olive oil in the bottom of an 8-inch baking dish. Trim 3 to 4 tortillas to fit the contours of the baking dish and make one complete layer of tortilla over the bottom of the dish. On top of the tortillas, layer one-third of the crab salad, one-third of the cheese, and one-third of the sauce. Top with another layer of tortillas, another third of the crab salad, another third of the cheese, and another third of the sauce. Make one final layer of the remaining tortillas and tortilla trimmings, crab salad, and cheese. (You will have formed three layers in the dish.) Pour the remaining sauce over the top, making sure to cover any exposed crab or tortilla pieces. Sprinkle the top with salt and pepper.
  • Bake for 30 minutes, or until the edges are brown and bubbly and the casserole is hot throughout. Let rest for 5 minutes before serving.
  • Once baked, the enchiladas can be stored in the refrigerator, covered, for up to 2 days.

10 6-inch corn tortillas
1 7-ounce jar salsa verde (medium to hot)
1 7 1/2-ounce container crème fraîche
1 teaspoon extra-virgin olive oil
Easiest Crab Salad (page 46)
8 ounces semihard cheese (page 23), grated (2 cups)
Kosher salt and freshly ground black pepper to taste

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Top Asked Questions

How to make enchiladas with crab and Jack cheese?
Enchiladas made with shrimp, crab and Jack cheese. This is a great dish with a Southwestern flair. Preheat oven to 350 degrees F (175 degrees C). Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of the tortillas.
What are the ingredients in shrimp and crab enchiladas?
Shrimp and Crab EnchiladasLife Currents cooked crab, shredded cheese, cilantro, oil, sauce, salsa, white onion and 3 more Lobster and Crab EnchiladasMarcus Samuelsson lobster, ground black pepper, corn tortillas, garlic cloves, salt and 17 more
How do you make seafood enchiladas?
In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese. Bake in preheated oven for 30 minutes. See how to make deliciously different seafood enchiladas.
How do you make crab and tortillas?
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. 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.

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