Fish

Creamy Crab Enchiladas is for Dinner.

Creamy Crab Enchiladas takes 20 minutes to prepare.

Creamy Crab Enchiladas takes 45 minutes to cook.

Creamy Crab Enchiladas makes 8 servings.

The ingredients for Creamy Crab Enchiladas are:

2oz (4 T) diced green chiles
1/2 c chopped onion
1/4 c chopped red pepper
1 lb of lump crab (preferably fresh, but canned will work)
1 can Healthy Request cream of mushroom soup
8 corn tortillas
12oz enchilada sauce
1/2 c cheddar cheese made with 2% milk

Here is how you make Creamy Crab Enchiladas:

Preheat oven to 375 degrees. Lightly coat rectangular baking pan with cooking spray.In a small nonstick skillet, combine the green chiles, onion, and red pepper and heat thoroughly (if you like spicier stuff, skip this step). In a large bowl, combine the green chiles, onion, red pepper, and cream of mushroom soup. Rinse and drain the crab and fold into the mixture gently.Layer the corn tortillas in moist paper towels and microwave them for about 45 seconds.Spoon equal amounts of the mixture into the tortillas and roll them up and put them seam-side down in the pan. Cover with enchilada sauce and then spread the cheese in a thin layer over it. Bake for about 45 minutes or until sauce and cheese is bubbly.Number of Servings: 8Recipe submitted by SparkPeople user MIZZOUGIRL97.

The nutritional information for Creamy Crab Enchiladas is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 188.3

• Total Fat: 5.2 g
• Cholesterol: 63.3 mg
• Sodium: 551.7 mg
• Total Carbs: 18.7 g
• Dietary Fiber: 1.1 g
• Protein: 15.9 g

Creamy Crab Enchiladas is Mexican cuisine.