Easy Crabmeat Enchiladas recipe
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- 12 ounces imitation crabmeat, flaked ¼ cup low-fat sour cream ½ onion, chopped 1 (10 ounce) can enchilada sauce ¼ cup skim milk 6 (8 inch) low-fat flour tortilla
Nutrition Info
- 265.4 caloriescarbohydrate: 38.3 gcholesterol: 32.4 mgfat: 9.1 gfiber: 2 gprotein: 9.1 gsaturatedFat: 4 gservingSize: -sodium: 821.2 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Easy Crabmeat Enchiladas
Directions
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Preheat oven to 350 degrees F (175 degrees C).
In a large microwave-safe bowl, combine the flaked imitation crab, sour cream, onion, and 1/2 of the enchilada sauce, Mix well.
Microwave mixture on high for 2 to 3 minutes.
Pour milk into an 8 inch pie plate. Dip the tortillas, one at a time, in the milk. Fill each tortilla with 4 ounces of the crab mixture. Roll tortilla and place in a greased 9x9 inch glass baking dish. Pour remaining enchilada sauce over the top of the enchiladas.
Bake uncovered in a preheated oven for 20 minutes.