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crab and cream cheese enchiladas Recipe
by dp

crab and cream cheese enchiladas

Crab and cream cheese enchiladas are a soft, warm ,creamy ,delicious ,and spicy variation to a beef enchiladas recipe that i make quite often and it turned out to be amazing enjoy. Let me know what you think
Thank you

Rating: 3.5/5
Avg. 3.5/5 3 votes
Prep time: Californian
Cook time: Servings: 10

Goes Well With: rice beans chips nachos tacquitos, mexican, spainish, rice, beans, nachos, tacos

Wine and Drink Pairings: horchata, margaritas, white wine, coronas


  • 1 lb imitation crab meat
  • 12 o z. cream cheese
  • 4 cups pepper jack cheese
  • 25 corn tortillas
  • 4 fresh jalapenos
  • 1 onion of your choice (diced)
  • 1/4 cup green onions
  • 1 12 oz can enchilada sauce
  • 1 garlic cloves
  • 1 can pitted black olives (dice them )
  • butter
  • 1 tablespoon cumin
  • 1 teaspoon chili powder


  1. Break up crab meat in fine chunks
  2. Grade cheese
  3. Dice onions and peppers and grill in butter and garlic
  4. Place crab and cooked peppers and onion mix into large bowl
  5. Mix in cream cheese package blend well this is your enchilada mix
  6. add one cup of shredded cheese to the mix this will make it thicker so the don't fall apart while serving
  7. Warm whole package of tortillas in the microwave until soft and pliable
  8. Grease pan
  9. Place enchilada sauce in bowl
  10. Submerge tortillas in sauce
  11. Fill each tortilla and roll into tubes
  12. Place tightly in pan
  13. Repeat till pan is full or mix i gone try to fill pans completly
  14. Preheat oven to 350
  15. Cover pan of rolled enchiladas with sauce
  16. Cover with shredded cheese and diced peppers
  17. Top with diced black olives (optional)
  18. Bake for 20 min
  19. let cool for 5 to ten minutes
  20. Enjoy!!!!!!