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Bake-Off® Contest 43, 2008
Grass Valley, California

Cravin' Crab Enchiladas

Elevate enchiladas to a new level with a crab filling and a creamy sauce.

(28)
(10)
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  • prep time 40 min
  • total time 1 hr 25 min
  • ingredients 15
  • servings 10
 

Ingredients

Enchiladas

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) Green Giant® Niblets® 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

Garnishes

2/3
cup sour cream
Lime wedges

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with CRISCO® Original No-Stick Cooking Spray.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 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.
  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with CRISCO® Original No-Stick Cooking Spray.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
530
(
Calories from Fat
320),
% Daily Value
Total Fat
35g
35%
(Saturated Fat
17g,
17%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
130mg
130%;
Sodium
990mg
990%;
Total Carbohydrate
26g
26%
(Dietary Fiber
2g
2%
  Sugars
6g
6%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
8%;
Calcium
35%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company