Crabmeat Enchiladas: A Delightful Twist on a Classic Dish
Crabmeat enchiladas offer a tantalizing variation on the traditional Mexican dish, merging the savory richness of crab with the vibrant flavors of Tex-Mex cuisine. Perfect for a cozy family dinner or an impressive gathering, this recipe has been a cherished favorite in many homes since its inception, having been adapted from a classic recipe found in a 1979 edition of Seasoned with Sun.
Recipe Overview
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 20 minutes | 15 minutes | 35 minutes | 4 servings |
Description
This crabmeat enchilada recipe brings a fresh twist to your dining table, combining tender crab with a creamy sauce and melty cheese, all wrapped in soft tortillas. With a delightful blend of spices and textures, each bite is an explosion of flavor that’s sure to impress. Whether you’re looking for a quick weeknight meal or something special for a gathering, these enchiladas are both satisfying and unique.
Ingredients
| Ingredient | Quantity |
|---|---|
| Onion | 1 |
| All-purpose Flour | 1 cup |
| Reduced-Fat Milk | 1 cup |
| Green Chili Peppers | 2 |
| Monterey Jack Cheese | 4-6 ounces |
| Cheddar Cheese | 1/4 cup |
| Canola Oil | 1/4 cup |
| Corn Tortillas | 10-12 |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 576.4 |
| Total Fat | 26.5 g |
| Saturated Fat | 13.8 g |
| Cholesterol | 100.5 mg |
| Sodium | 1125.5 mg |
| Total Carbohydrate | 46.9 g |
| Dietary Fiber | 5.7 g |
| Sugars | 10.6 g |
| Protein | 39 g |
Instructions
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Preheat Your Oven: Begin by preheating your oven to 250°F (120°C). This ensures that your enchiladas will be baked to perfection at the end of the preparation process.
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Sauté the Onion: In a medium skillet, heat the canola oil over medium heat. Once the oil is warm, add the finely chopped onion and sauté until it becomes translucent and fragrant, which should take about 3-5 minutes.
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Prepare the Sauce: Stir in the all-purpose flour, followed by the reduced-fat milk and chopped green chili peppers. Continuously stir the mixture until it thickens to a medium consistency, which will take approximately 5-7 minutes. This creamy sauce will serve as the base for your enchiladas.
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Reserve Cheese for Topping: Before moving on, be sure to set aside about 1/4 cup of the combined Monterey Jack and cheddar cheese. This reserved cheese will be sprinkled on top of the enchiladas before baking for an extra layer of flavor.
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Warm the Tortillas: In a separate skillet, heat about 1/2 to 1 teaspoon of canola oil at a time. Once the oil is warm, quickly dip each corn tortilla into the oil, allowing them to soften and warm, which will make them easier to roll without tearing.
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Assemble the Enchiladas: Take a warm tortilla and place 1 tablespoon each of the prepared cheese mixture, crabmeat, and sauce in the center. Carefully roll up the tortilla, tucking in the sides as you go, and place it seam-side down in a greased 11×7 inch baking pan. Repeat this process until all the tortillas are filled and arranged neatly in the pan.
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Add the Sauce and Cheese: Pour the remaining sauce over the assembled enchiladas, ensuring they are well-coated. Finally, sprinkle the reserved cheese on top to achieve that deliciously melty finish.
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Bake: Transfer the baking pan to your preheated oven and bake for about 10 to 15 minutes, or until the cheese is bubbly and slightly golden.
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Serve and Enjoy: Once baked, allow the enchiladas to cool slightly before serving. They can be garnished with fresh cilantro or sliced avocado for an added touch of freshness.
These crabmeat enchiladas will surely become a beloved addition to your recipe repertoire, offering a delightful blend of flavors that reflect the rich culinary traditions of both Mexican and Southwestern cuisine. Whether enjoyed on a weeknight or at a festive gathering, they’re sure to impress both family and friends alike. Enjoy your culinary adventure with this unique dish that’s bound to tantalize taste buds and create lasting memories!
