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Seafood Enchiladas

 Seafood Enchiladas
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
8 ServingsPrep: 30 min. Bake: 35 min.

Ingredients

  • 1/2 cup chopped onion
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 1 cup (8 ounces) reduced-fat sour cream
  • 3 tablespoons King Arthur Unbleached 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

Directions

  • 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.

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Seafood Enchiladas (continued)

Directions (continued)

  • 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.
  • 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.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.