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Seafood Enchiladas Recipe
Seafood Enchiladas Recipe photo by Taste of Home

Seafood Enchiladas Recipe

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I received this recipe from an old friend for the family many years ago, and my family still loves it today. The crab makes it a wonderful change of pace from other weeknight fare. —Donna Roberts of Shumway, Illinois
TOTAL TIME: Prep: 30 min. Bake: 35 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 35 min.
MAKES: 8 servings


  • 1/2 cup chopped onion
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 1 cup (8 ounces) reduced-fat sour cream
  • 3 tablespoons all-purpose flour
  • 1 cup reduced-sodium chicken broth
  • 1 can (4 ounces) chopped green chilies
  • 1 teaspoon ground coriander
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend, divided
  • 2 cups coarsely chopped real or imitation crabmeat
  • 8 flour tortillas (6 inches), warmed
  • 1/2 cup chopped tomato
  • 1/2 cup chopped green onions
  • 1/4 cup chopped ripe olives

Nutritional Facts

1 enchilada equals 243 calories, 11 g fat (5 g saturated fat), 53 mg cholesterol, 662 mg sodium, 21 g carbohydrate, 1 g fiber, 16 g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch 1 lean meat


  1. In a large saucepan, cook onion in butter over medium heat until tender. Add garlic; cook 1 minute longer. Combine sour cream and flour until smooth; gradually add to onion mixture. Stir in the broth, chilies, coriander and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Remove from the heat; stir in 1/2 cup cheese.
  2. Place crab in a small bowl; stir in 1/2 cup sauce. Spoon equal amounts on tortillas; roll up tightly. Place seam side down in an 11-in. x 7-in. baking dish coated with cooking spray. Top with remaining sauce.
  3. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes. Top with tomato, green onions and olives. Yield: 8 servings.
Originally published as Seafood Enchiladas in Light & Tasty August/September 2006, p19

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Oct. 10, 2011

"I have made this using all imitation crab and imitation crab and shrimp combo. Both were delicious. My husband declared both a definite keeper. I am going to make it this weekend using chicken since my daughter will be visiting and she is allergic to seafood."

Reviewed Mar. 30, 2010

"My family just didn't think this recipe had any flavor, just too bland. One of the first TOH recipes I won't repeat."

Reviewed Sep. 20, 2008

"Thank you, Donna, for sharing such a delicious and easy-to-make recipe! My husband and I just loved it and I plan to make it again this week! The best part about it is that it tastes delicious and it's lower fat than most. Definitely recommend this winner!"

Reviewed Aug. 12, 2008

"This is one of my favorite dishes. I can not wait to taste this."

Reviewed Aug. 8, 2008

"Will definitely try this one.

One difference will be using low carb tortillas instead of the flour tortillas."

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