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Seafood Enchiladas Recipe

Seafood Enchiladas Recipe

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. YIELD: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


  • 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.

Nutritional Facts

1 each: 243 calories, 11g fat (5g saturated fat), 53mg cholesterol, 662mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 16g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch, 1 lean meat.

Reviews for Seafood Enchiladas

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ladybec User ID: 3850310 87009
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."

Letizia User ID: 2399838 207679
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."

wyzgirl514 User ID: 1806395 62757
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!"

kimparks User ID: 2778703 82075
Reviewed Aug. 12, 2008

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

Lynnbaker User ID: 2017114 135908
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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Wine Pairings

Light-Bodied White Wine

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