Crab And Mushroom Enchiladas Recipe

Recipe By Slurrp

These crab and mushroom enchiladas are a delicious twist on traditional enchiladas. The combination of tender crab meat and earthy mushrooms creates a rich and flavorful filling. The enchiladas are then smothered in a creamy sauce and baked until bubbly and golden. Serve them with a side of rice and beans for a complete and satisfying meal.

4.3
29 Rating -
Rate
45minstotal
15minsPrep
20minsCook
45m.total
15m.Prep
20m.Cook
Crab And Mushroom Enchiladas
plan
Bookmark

ingredients serve

Ingredients for Crab And Mushroom Enchiladas Recipe

  • 0.13 pound Crab Meat
  • 1 ounce Mushrooms, Sliced
  • 1/4 cloves Cloves Garlic, Minced
  • 0.13 teaspoon Cumin
  • 0.06 teaspoon Paprika
  • 0.06 teaspoon Salt
  • 0.03 teaspoon Black Pepper
  • 0.13 cup Heavy Cream
  • 0.06 cup Chicken Broth
  • 0.06 cup Sour Cream
  • 0.03 cup Chopped Green Chilies
  • 1 Flour Tortillas
  • 0.13 cup Shredded Cheese

Directions: Crab And Mushroom Enchiladas Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
  • STEP 2.In a large skillet, melt the butter over medium heat. Add the mushrooms and cook until they release their moisture and start to brown.
  • STEP 3.Add the crab meat, garlic, and spices to the skillet. Cook for another 2-3 minutes, until the crab is heated through and the flavors are well combined.
  • STEP 4.In a separate saucepan, heat the cream and chicken broth until hot but not boiling. Stir in the sour cream and green chilies.
  • STEP 5.Spread a thin layer of the sauce on the bottom of the baking dish. Fill each tortilla with a spoonful of the crab and mushroom mixture, roll it up, and place it seam-side down in the dish.
  • STEP 6.Pour the remaining sauce over the enchiladas, making sure they are fully covered. Sprinkle with shredded cheese.
  • STEP 7.Bake for 20-25 minutes, until the cheese is melted and bubbly. Serve hot with rice and beans.
  • STEP 8.Cooking Tips: You can use any type of mushrooms you prefer, such as button mushrooms or cremini mushrooms. If you want to add some heat, you can also sprinkle some chopped jalapenos on top of the enchiladas before baking. These enchiladas can be stored in the refrigerator for up to 3 days. To reheat, cover with foil and bake in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
  • STEP 9.Storage and Serving: These enchiladas can be stored in the refrigerator for up to 3 days. To reheat, cover with foil and bake in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Serve hot with rice and beans.

Cooking Tips

  • You can use any type of mushrooms you prefer, such as button mushrooms or cremini mushrooms.
  • If you want to add some heat, you can also sprinkle some chopped jalapenos on top of the enchiladas before baking.

Storage and Serving

  • These enchiladas can be stored in the refrigerator for up to 3 days.
  • To reheat, cover with foil and bake in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
  • Serve hot with rice and beans.
Nutrition
value
47
calories per serving
< 1 g Fat10 g Protein< 1 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    10g
  • Carbs
    0g
  • Fiber
    0g

MacroNutrients

  • Carbs
    0g
  • Protein
    10g
  • Fiber
    0g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    52mg
  • Iron
    < 1mg
  • Vitamin A
    < 1mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    29mcg
  • Vitamin B12
    2mcg
  • Vitamin C
    2mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    20mg
  • Manganese
    < 1mg
  • Phosphorus
    133mg
  • Selenium
    24mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp