Imitation Crab Enchiladas are a quick and easy meal to make. The enchiladas are full of imitation crab meat which makes them a filling meal. Add a side of rice and beans for a complete meal.
I found this recipe on the Make in a Day site. The recipe looked good, so I thought I would give it a try. I altered the recipe slightly by adding taco seasoning to the crab mixture. I wanted a little more flavor. It's good without the taco seasoning if you prefer to not add it.
Imitation crab, onion, sour cream or Greek yogurt, cheese and parsley are sauteed together in a skillet then divided and rolled inside flour tortillas. The tortillas are topped with an enchilada sauce then more cheese before baking.
If you like seafood enchiladas, check out my Shrimp Enchiladas recipe. It's a little more work than the Imitation Crab Enchiladas, but it is worth it!
I hope you enjoy the Imitation Crab Enchiladas!
Imitation Crab Enchiladas
- 2 teaspoons butter
- 1/4 cup onion, diced
- 1.5 pounds imitation crab
- salt, to taste
- pepper, to taste
- 1/2 teaspoon parsley or cilantro
- 1 cup sour cream Or Greek yogurt
- 1 teaspoon taco seasoning See my recipe: https://blizardinthekitchen.com/taco-seasoning/
- 2 cups Mexican Cheese Blend, divided
- hot sauce, to taste
- 10 ounces Enchilada Sauce
- 6 flour tortillas, 8-inch You can use corn tortillas if you prefer.
- Preheat the oven to 350F.
- Lightly spray a 10x13-inch baking dish with cooking spray. Set aside.
- Melt the butter in a large skillet over medium heat.
- Add the onion, imitation crab, salt and pepper. Saute until the onions are clear.
- Add the parsley, sour cream, taco seasoning and one cup of the cheese.
- Stir to combine then reduce the heat to low.
- If you are adding hot sauce, add it at this step. Stir to combine.
- Remove the skillet from the heat.
- Divide the crab mixture into six-servings in the skillet.
- Place one of the servings down the center of a tortilla then roll the tortilla.
- Place the tortilla, seam-side down, in the prepared baking dish.
- Repeat with the remaining tortillas and crab mixture.
- Pour the enchilada sauce evenly over the enchiladas.
- Top with the remaining one-cup of cheese.
- Bake for 25-30 minutes or until the cheese is melted.
- Serve hot.