Easy Crabmeat Enchiladas recipe

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Ingredients

12 ounces imitation crabmeat, flaked
¼ cup low-fat sour cream
½ onion, chopped
1 (10 ounce) can enchilada sauce
¼ cup skim milk
6 (8 inch) low-fat flour tortilla

Nutrition Info

265.4 calories
carbohydrate: 38.3 g
cholesterol: 32.4 mg
fat: 9.1 g
fiber: 2 g
protein: 9.1 g
saturatedFat: 4 g
servingSize: -
sodium: 821.2 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. In a large microwave-safe bowl, combine the flaked imitation crab, sour cream, onion, and 1/2 of the enchilada sauce, Mix well.

  3. Microwave mixture on high for 2 to 3 minutes.

  4. Pour milk into an 8 inch pie plate. Dip the tortillas, one at a time, in the milk. Fill each tortilla with 4 ounces of the crab mixture. Roll tortilla and place in a greased 9x9 inch glass baking dish. Pour remaining enchilada sauce over the top of the enchiladas.

  5. Bake uncovered in a preheated oven for 20 minutes.

Recipe Yield

6 servings

Recipe Note

I developed this recipe while on a diet. It's absolutely delicious and at the same time, low in fat! Easily doubled to accommodate larger groups.

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