Easy Crab Enchiladas
This is an easy, delicious way to use canned crab meat to make a wow-worthy dinner.
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Ingredients
- 3 6 oz cans Chicken of the Sea (or other) lump crabmeat
- 1 Tbsp fresh lime juice
- 14 oz pico de gallo you can use anywhere from 14-16 oz, to taste
- 1/2 tsp salt
- few grinds of fresh pepper
- 19 oz can Red Enchilada Sauce
- 1 1/2 cups shredded Mexican cheese
- 6-8 8-inch flour tortillas I use the low-carb version but any flour tortilla will work
Instructions
- Thoroughly drain all 3-cans of crab meat. Go so far as to push down on crab in strainer to extract all liquid. When it looks "dry," add crab to a medium-size bowl. Fluff with a fork.
- Preheat oven to 375°.
- Add 1 Tbsp. fresh lime juice to crab meat and stir.
- Strain pico de gallo (whether home made or store bought) well. Once no liquid is seeping out of strainer, add pico de gallo to crab.
- Add 1 cup of the Mexican cheese to crab mixture.
- Add salt and pepper, stir.
- Lightly spray a 9 x 13" baking dish with cooking spray.
- Filling one tortilla at a time, make a line of crab mixture down the center, using roughly 1/6 of the crab in each.
- Pull the sides over the filling and lay tortilla seam-side down in baking dish. Repeat this for all 6-8 tortillas, or however many fit your dish.
- Evenly pour the red enchilada sauce over the top of all the enchiladas.
- Sprinkle the remaining cheese over the top of all. You may want to add a bit more or less cheese, depending on taste.
- At this point, you can over the enchiladas and let sit in the refrigerator for up to an hour before baking. Alternatively, put immediately into oven and bake until lightly browned and bubbling. This will take 30-40 minutes.
- These serve best after 5-10 minutes out of the oven, just enough time to get everyone to the table!
Servings: 6