The perfect twist on a classic Mexican staple, these crab enchiladas are a surefire way to pleasantly surprise your guests with a healthy serving of seafood! – Kristin
Crab Enchiladas
- Prep Time: 30 min
- Cook Time: 30 min
- Total Time: 1 hour
- Yield: 10 enchiladas 1x
Description
The perfect twist on a classic Mexican staple, these crab enchiladas are a surefire way to pleasantly surprise your guests with a healthy serving of seafood!
Ingredients
Scale
- 1 tbsp olive oil
- 1 white onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 2 fresh jalapeno chilies, seeded and minced (I leave these out when I make this for my daughter)
- 8 oz fresh lump crab meat (fresh as opposed to canned is definitely the way to go when making these)
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 3 cups shredded jack cheese
- 1/2 cup chopped Italian parsley
- 1/2 cup mayonnaise
- 1 tbsp worcestershire
- 1 tsp chili powder
- 1/2 tsp cayenne pepper
- 2 cups enchilada sauce
- 10 white or whole wheat flour tortillas, approx 7 to 8 inches in diameter
Instructions
- Preheat oven to 350°F.
- Pour oil into a 10″ – 12″ frying pan over medium heat. When hot add onion, garlic, and jalapenos. Stir frequently until onion is limp, about 5 – 8 minutes.
- In a large bowl mix crab, spinach, 2 cups of the cheese, parsley, mayonnaise, worcestershire, chili powder, cayenne, and onion mixture.
- Spread about 3/4 cup of the enchilada sauce in a 9 x 13 inch baking dish.
- Spoon about 1/2 cup of the crab mixture along the center of each tortilla, rolling tortilla around filling. Arrange filled tortillas in a single layer over the sauce. Top evenly with with remaining sauce and cheese.
- Bake until cheese is brown and bubbling, about 30 minutes. Let cool for at least 5 minutes.
