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Seafood Enchiladas with Imitation Crab Recipe

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4.1 from 78 reviews

Delicious and creamy Seafood Enchiladas featuring imitation crab meat blended with cheese, sour cream, and seasonings, wrapped in burrito or corn tortillas, smothered in enchilada sauce, and baked to perfection. A satisfying and flavorful Mexican-inspired dinner ready in under an hour.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 1.5 lbs imitation crab
  • 2 cups Four Cheese Mexican Blend
  • 1 can enchilada sauce (Hatch brand recommended)
  • 4-6 large burrito wraps or corn tortillas
  • 1 cup sour cream
  • 2 tsp butter
  • 1 small onion, diced small
  • ½ tsp cilantro
  • ½ tsp lime juice
  • Hot sauce, to taste
  • Salt & pepper, to taste

Instructions

  1. Preheat Oven and Melt Butter: Preheat your oven to 350°F (175°C). In a deep skillet over medium heat, melt the butter to prepare for sautéing the aromatics.
  2. Sauté Onion and Crab: Add the diced onion, imitation crab meat, salt, and pepper to the skillet. Cook, stirring occasionally, until the onions turn translucent and the crab is warmed through.
  3. Add Flavorings and Cheese: Stir in the cilantro, lime juice, sour cream, and 1 cup of the cheese blend. Reduce the heat to low and mix well to combine all ingredients thoroughly.
  4. Season with Hot Sauce: Add a few shakes of hot sauce to the crab mixture according to your taste preference and blend well, keeping the heat low to avoid curdling the sour cream.
  5. Assemble Enchiladas: Divide the crab mixture evenly into 4-6 portions. Lay a portion in the center of each tortilla, then roll and fold to enclose the filling securely.
  6. Arrange and Add Sauce: Place each wrapped enchilada in a baking dish with the folded side down to keep them closed. Pour the enchilada sauce evenly over the top of the wraps.
  7. Add Remaining Cheese and Bake: Sprinkle the remaining cheese on top of the sauce-covered enchiladas. Bake in the preheated oven for 25-30 minutes until bubbly and heated through.
  8. Serve: Remove from oven and serve hot, topped with fresh lettuce, diced tomatoes, and extra sour cream if desired.

Notes

  • Use large burrito-sized tortillas or corn wraps sturdy enough to hold the filling.
  • Adjust hot sauce quantity to your preferred level of spiciness.
  • Leftover enchiladas can be refrigerated for up to 3 days and reheated.
  • For a gluten-free option, use corn tortillas that are verified gluten-free.
  • Adding fresh chopped cilantro as garnish enhances freshness and aroma.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Entree
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://ellarecipe.com/seafood-enchiladas-with-imitation-crab-recipe/