Crab-Stuffed Enchiladas
Take a crack at this delicious dish. Forget cheese, chicken and beef. Instead, stuff your enchiladas with crabmeat for a scintillating Mexican-seafood medley. Serve with fresh guacamole and low-fat sour cream.
Ingredients
- 3 tablespoon(s) vegetable oil
- 6 corn tortillas
- 8 ounce(s) crabmeat
- 3 tablespoon(s) olive oil
- 1 garlic cloves, chopped
- 1/2 cup(s) onion, chopped
- 3 tablespoon(s) jalapenos, chopped
- 1/2 cup(s) tomatoes, chopped
- 1 tablespoon(s) parsley
- 1 tablespoon(s) cilantro
- 1 cup(s) sour cream
- 1/2 cup(s) milk
- 1/2 teaspoon(s) ground white pepper
Instructions
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Pick through the crabmeat and remove any bits of shell or cartilage.
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In a heavy skillet, heat the olive oil over medium heat, add garlic and onion, and saute until the onion is transparent.
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Add the jalapenos, tomatoes, parsley, and cilantro and cook for about 3 minutes.
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Add crabmeat and cook just until crabmeat is heated through.
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Adjust seasonings as needed.
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Whisk the sour cream, milk and white pepper together in a small bowl and set aside.
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In a small skillet, heat oil over medium-high heat until it shimmers but make sure the oil is hot enough, or the tortillas will absorb too much oil and be greasy.
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Using tongs, dip each tortilla into the hot oil for about 10 to 15 seconds, or until softened.
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Drain on paper towels.
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Place 3 tbsp crabmeat filling down the center of each tortilla and roll it up and place 2 enchiladas on each serving plate.
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Top with sour cream sauce.
Nutrition
Calories: 1813.24kcalCarbohydrates: 101gProtein: 64.56gFat: 132.8gSaturated Fat: 33.84gCholesterol: 401.8mgSodium: 1460.95mgFiber: 15.2gSugar: 25.98g
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