Cravin' Crab Enchiladas - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Elevate enchiladas to a new level with a crab filling and a creamy sauce.
Ingredients
- 1 can (19 oz) Old El Paso™ mild enchilada sauce
- 1 cup whipping (heavy) cream
- 2 tablespoons CRISCO® Pure Olive Oil
- 1 small onion, coarsely chopped (1/4 cup)
- 1 box (10 oz) frozen corn & butter sauce, thawed
- 1 can (4.5 oz) Old El Paso™ chopped green chiles
- 1/2 cup lightly packed fresh cilantro, stems removed, coarsely chopped
- 1/4 cup dry sherry or apple juice
- 1 can (1 lb) pasteurized crabmeat or 3 cans (6 oz each) lump crabmeat, drained
- 10 Old El Paso™ flour tortillas for soft tacos & fajitas (from 10.5-oz package)
- 4 cups shredded Cheddar-Monterey Jack or Colby-Monterey Jack cheese blend (1 lb)
- 1/2 cup chopped green onions (about 8 medium)
- 1 package (2 oz) slivered blanched almonds
Instructions
- Heat oven to 350 °F. Spray 13x9-inch (3-quart) glass baking dish with CRISCO® Original No-Stick Cooking Spray.
- In 2-quart saucepan, heat enchilada sauce and whipping cream to boiling over medium heat, stirring occasionally. Reduce heat to low; simmer uncovered 7 to 10 minutes, stirring occasionally, until sauce is reduced and slightly thickened.
- Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Add onion; cook 2 to 3 minutes, stirring occasionally, until softened and translucent (do not brown). Stir in corn, chiles, 1/4 cup of the cilantro, the sherry and crabmeat until well mixed. Remove from heat.
- Spoon slightly less than 1/2 cup crabmeat mixture down center of each tortilla; top each with 1/4 cup of the cheese. Roll up tortillas; place seam sides down in baking dish. Sprinkle remaining 1 1/2 cups cheese over enchiladas. Pour sauce mixture over enchiladas.
- Bake 30 to 35 minutes or until bubbly around edges. Sprinkle with remaining 1/4 cup cilantro, the green onions and almonds. Serve with sour cream and lime wedges.
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