Crab Enchiladas With Green Sauce Recipes

CRAB MEAT ENCHILADAS

Steps:

• Preheat oven to 350 degrees F. Heat water on stove at medium temperature, add red peppers. Boil until peppers soften (about 7-10 minutes). While red peppers soften, chop onion, cilantro and mix together. Mix the two cheeses together in a bowl. When red peppers soften, transfer them into blender. Add 2 cups of the same boiled water, salt, and garlic to blender. Blend for 2-3 minutes. Using a bowl and a strainer, strain this mixture to remove seeds and remaining skin. Add 1 cup of HERDEZ® Salsa Casera to mixture. Mix well. Add grapeseed oil to skillet and heat. Soften tortillas in grapeseed oil for 10-20 sec. Set on paper towel until all tortillas are done. Dip tortillas into red sauce and lay on flat surface, add crab and roll. Place rolled tortillas into a 9 x 13 pan. Use remaining red sauce to cover rolled tortillas. Pour 1/2 cup of remaining HERDEZ® salsa over mixture. Sprinkle cheese over the salsa. Pour remaining 1/2 cups of HERDEZ® salsa over cheese. Bake for 25-30 minutes. Remove from oven. Sprinkle the onion and cilantro mixture over the cheese. Drizzle the Mexican cream over mixture. Serves 4
• Guacamole:
• Mix together mashed avocado, diced onions, diced tomatoes, lime juice and HERDEZ® Salsa Verde. Serve.

CHEESY CRAB ENCHILADAS

Steps:

• In a large bowl, combine the cream cheese, dressing mix and 3 tablespoons milk until smooth. Set aside 3/4 cup for topping. , In a large skillet, saute onion and garlic in butter until tender. Stir in the crab, olives, chilies, pepper and salt. Fold crab mixture and 1-1/2 cups Monterey Jack into remaining cream cheese mixture., Spoon about 2/3 cup down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. Combine the remaining milk and reserved cream cheese mixture until blended; pour over tortillas. , Sprinkle with Colby and remaining Monterey Jack. Cover and bake 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Serve with the green onions, tomatoes, lettuce and olives if desired.

SHRIMP ENCHILADAS WITH GREEN SAUCE

Steps:

• Preheat oven to 350°. In a skillet, heat 1/2 cup oil over medium-high heat. In batches, fry tortillas until pliable (do not allow to crisp), about 10 seconds on each side. Drain on paper towels. Cover with foil to keep warm and softened., In a large skillet, heat remaining oil over medium-high heat. Add tomatoes, onions, garlic and cumin; cook and stir until onions are tender, 3-4 minutes. Add shrimp; cook until shrimp turn pink, stirring occasionally, 3-4 minutes. Stir in spinach; heat through., Place 1/4 cup shrimp mixture off center on each tortilla; top with 1 tablespoon cheese. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with sauce; sprinkle with remaining cheese., Bake, uncovered, until heated through and cheese is melted, 25-30 minutes. If desired, sprinkle with cilantro.

CRABMEAT ENCHILADAS

Steps:

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

SEAFOOD ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.
• In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
• Bake in preheated oven for 30 minutes.

CRAB ENCHILADAS WITH CREAMY WHITE SAUCE

Steps:

• To make the sauce, melt the butter in the saucepan on medium heat.
• Sauté the minced onion in the butter, about 5 minutes or until the onion turns a light golden color.
• Add the cream cheese in with the onion, stirring 'til it melts.
• Then add the sour cream, heavy whipping cream, green chiles, salt, pepper, shredded cheddar, and shredded Monterey Jack to the mixture.
• Let the sauce simmer, constantly stirring, 'til it begins to thicken. It'll probably take about 10 to 15 minutes.
• Then if you want to add tomatoes to your sauce, you can stir them in. At this point, you'll want to turn the heat to low and just keep your sauce warm while you make and assemble the crab enchiladas.
• Preheat the oven to 350° F and grease a 9"x13" baking dish with cooking spray.
• Heat the olive oil on medium heat in a skillet.
• Then sauté the minced garlic, onion, and red pepper in the oil, about 5 minutes, or 'til it's softened.
• Then in a large bowl, add the crab meat, the cooked veggies, lemon juice, seasoning, salt and pepper, 1/2 cup of the cheddar cheese, and 1/2 cup of the Monterey Jack cheese.
• Mix everything together really well.
• Warm the tortillas in the microwave by placing between a couple of damp paper towels and heating 'til warmed.
• Spread about a cup of the white sauce into the bottom of your greased baking dish.
• Add a heaping tablespoon of the crab meat mixture to each corn tortilla, loosely wrapping each one.
• Place each crab enchilada, seam side down, in the baking dish on top of the sauce.
• Spread the remaining sauce over the finished crab enchiladas, and sprinkle with remaining cheese.
• Bake your sour cream white sauce crab enchiladas at 350° F for about 40-45 minutes, or until the cheese melts and the enchiladas are cooked thru. Garnish with green onions, and serve with fresh tomatoes, avocado, salsa, and sour cream.

CREAMY WHITE SAUCE CRAB ENCHILADAS

Steps:

• Preheat oven to 350º F. To make the sauce: In a large bowl stir together sour cream, yogurt, flour, salt, cumin, and paprika. Stir in milk and green chilies. Divide sauce in half.
• Combine chopped crab meat and green onions in one half of the sauce to make the filling.
• Evenly divide filling between tortillas. Roll tightly and place in a baking dish, seam down.
• Spoon remaining sauce evenly over the tops of the enchiladas. Sprinkle evenly with cheese.
• Bake uncovered, for 35-40 minutes, until heated through and cheese is lightly browned. Let stand for 10 minutes and top with cilantro as garnish.

SHRIMP AND CRAB ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas to form enchiladas. Arrange side by side in a 9x13 inch baking pan.
• Pour green enchilada sauce over all of the enchiladas; the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas.
• Cover, and bake for 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes. Top enchiladas with sour cream and green onions to serve.

AVOCADO-CRAB ENCHILADAS WITH GREEN SAUCE

Steps:

• Process 1 cup broth, next 5 ingredients, and ½ teaspoon salt in a blender or food processor until smooth, stopping to scrape down sides.
• Remove 1 cup sauce, and stir in crabmeat, next 3 ingredients, and remaining ¼ teaspoon salt.
• Set aside.
• Stir together remaining 2 cups sauce and remaining 1/2 cup chicken broth.
• Cover and chill up to 4 hours, if desired.
• Spoon crabmeat mixture evenly down center of tortillas.
• Sprinkle evenly with 2 cups cheese, and roll up.
• Place seam side down in a lightly greased 13- x 9-inch baking dish.
• Cover and chill up to 4 hours, if desired.
• Pour sauce mixture over top, and sprinkle with remaining 1 cup cheese.
• Bake at 350° for 20 minutes.
• Serve immediately.

CRAB ENCHILADAS WITH GREEN MOLE

Steps:

• Preheat the oven to 375°F.
• Heat the oil in a large skillet over high heat. Add the onions and celery and cook until slightly limp, about 2 minutes. Add the crab, oregano, and pepper and toss until the crabmeat is heated through, just another couple of minutes. Remove from the heat.
• Spread 1/2 cup mole verde onto the bottom of a 9-by-13-by-2-inch baking dish.
• Stack the tortillas on a microwave-safe plate and cover with a wet paper towel. Microwave on high for 30 to 60 seconds, until softened. Spread the tortillas out onto a couple of large baking sheets or cutting boards.
• Spoon some of the crab mixture in a line down the center of each tortilla. Roll them up, placing them seam-side down on the mole verde in the baking dish. Repeat until all of the tortillas are placed in the dish. Pour the remaining mole sauce over the enchiladas and sprinkle with the cheese. Top with the green onions.
• Bake until heated through and the cheese melts, about 15 minutes. To serve, transfer 2 enchiladas each onto 6 plates and top each with a couple of avocado slices.