Baked Crab Enchiladas with Cream Sauce and Monterey Jack
Rich seafood enchiladas featuring tender crabmeat mixed with corn and green chiles, wrapped in flour tortillas and smothered in a creamy red enchilada sauce. The filling combines sweet crab with buttery corn and mild heat from green chiles, while a blend of Cheddar-Monterey Jack cheese creates an indulgent topping. Perfect for special dinners or entertaining, these enchiladas offer an upscale twist on traditional Mexican comfort food. Garnished with fresh cilantro, green onions, and slivered almonds for added texture and flavor.
Ingredients
- 1 can (19 oz) Old El Paso Mild Red Enchilada Sauce
- 1 cup whipping (heavy) cream
- 2 tablespoons olive oil
- 1 small onion, coarsely chopped (1/4 cup)
- 1 box (10 oz) frozen corn & butter sauce, thawed
- 1 can (4 oz) Old El Paso Chopped Green Chiles
- ½ cup fresh cilantro, lightly packed, stems removed, coarsely chopped
- ¼ cup dry sherry or apple juicechicken broth1:1alcohol-free
reduces depth of flavor slightly
- 1 can (1 lb) pasteurized crabmeat or 3 cans (6 oz each) lump crabmeat, drained
- 1 package (8.2 oz) Old El Paso Flour Tortillas for Soft Tacos and Fajitas (10 count)
- 4 cups shredded Cheddar-Monterey Jack or Colby-Monterey Jack cheese blend (1 lb)
- ½ cup green onions, chopped (about 8 medium)
- 1 package (2 oz) slivered blanched almonds
- ⅝ cup sour cream
- lime wedges
Instructions
- 1
Heat oven to 350°F and spray 13x9-inch glass baking dish with cooking spray
- 2
Heat enchilada sauce and whipping cream to boiling in 2-quart saucepan over medium heat, stirring occasionally
- 3
Reduce heat to low and simmer uncovered 7 to 10 minutes, stirring occasionally, until sauce is reduced and slightly thickened
- 4
Heat oil in 12-inch skillet over medium-high heat until hot
- 5
Add onion and cook 2 to 3 minutes, stirring occasionally, until softened and translucent
- 6
Stir in corn, chiles, 1/4 cup cilantro, sherry and crabmeat until well mixed, then remove from heat
- 7
Spoon slightly less than 1/2 cup crabmeat mixture down center of each tortilla
- 8
Top each with 1/4 cup cheese and roll up tortillas
- 9
Place seam sides down in prepared baking dish
- 10
Sprinkle remaining 1 1/2 cups cheese over enchiladas
- 11
Pour sauce mixture over enchiladas
- 12
Bake 30 to 35 minutes or until bubbly around edges
- 13
Sprinkle with remaining cilantro, green onions and almonds
- 14
Serve with sour cream and lime wedges
Tips
Use fresh crabmeat for best flavor and texture, but canned works well for convenience
Let enchiladas rest 5 minutes after baking to allow sauce to set before serving
Toast the almonds lightly in a dry pan for extra crunch and nutty flavor
Good to Know
refrigerate up to 3 days covered
assemble up to 1 day ahead, cover and refrigerate, add 10-15 minutes to baking time
let rest 5 minutes after baking, garnish just before serving
Common Mistakes
don't overfill tortillas to avoid tearing when rolling
don't skip reducing the sauce to avoid watery enchiladas
don't overbake to prevent cheese from becoming tough
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use imitation crab instead of real crabmeat?
Yes, but the flavor will be milder and texture slightly different. Use the same amount and break into bite-sized pieces.
What if I don't have enchilada sauce?
Make your own by combining tomato sauce, chili powder, cumin, and garlic powder, or substitute with salsa thinned with broth.
How long will these keep in the refrigerator?
Baked enchiladas will keep covered in the refrigerator for up to 3 days. Reheat covered in 350°F oven until heated through.