Crabmeat Enchiladas

READY IN: 35mins
Recipe by PaulaG

This is so good. A different twist on enchiladas. It has been around my house for a long time. It is adapted from a recipe in a 1979 edition of Seasoned with Sun.

Top Review by Lindas Busy Kitchen

Very nice easy casserole to put together and get on the table. I cut recipe in half and used I can of crab for this recipe and made as written. I thickend up the sauce a little, and made it to my liking, as it was a little thin for me. I added some black olives to the mix, simply because I love them. I also used Mexican cheese instead of Monterey Jack... It turned out great. This is a dish I will be making again sometime soon. Thanks for sharing Paula! Linda

Ingredients Nutrition


  1. Preheat oven to 250 degrees.
  2. Saute onion in oil, add flour, milk and chili.
  3. Cook until medium thick.
  4. Reserve 1/4 cup of cheeses to sprinkle over top of sauce.
  5. Heat 1/2 to 1 tsp of canola oil at a time in skillet.
  6. When oil is warm quickly dip tortillas in oil until soft and warm.
  7. Immediately put 1 Tablespon each of cheese, crabmeat and sauce in tortilla and roll up.
  8. Place seam side down in a 11x7 inch pan.
  9. Repeat until all tortillas are used.
  10. Pour the remaining sauce on top and sprinkle with reserved cheeses.
  11. Bake in preheated oven for 10 to 15 minutes.

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