CRAB MEAT ENCHILADAS
Provided by Food Network
Number Of Ingredients 20
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.
DAVIS CRAB ENCHILADAS
I never made enchiladas before but seemed to have all the ingredients I imagined would go into them, so I combined a few recipes already on The 'Zaar and created these. I'm pretty sure they turned out well, because my boyfriend kept going back for more!
Provided by ticklishfish239
Categories One Dish Meal
Time 35m
Yield 6 enchiladas, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Sautee chopped onion and garlic in the oil until the onion is translucent.
- Add frozen corn and fresh spinach until the spinach has wilted.
- Mix in 1/2 cup salsa, 1/2 cup sour cream, spices, 3/4 can olives, and crab meat. Simmer until heated through.
- If tortillas aren't pliable enough to roll, steam them until they won't break while rolling the enchiladas.
- Assemble the enchiladas in a baking dish.
- Mix remaining salsa and sour cream. Top enchiladas with the mixture, the remaining olives, and cheese.
- Cover with foil; bake for 15 minutes, or until cheese is melted and enchiladas and heated through.
Nutrition Facts : Calories 425.1, Fat 21.8, SaturatedFat 8.7, Cholesterol 24.7, Sodium 1104.5, Carbohydrate 47.1, Fiber 4.3, Sugar 2.8, Protein 11.9
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
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
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