- Recipes Home
- Interest Groups
Crab Meat Enchiladas Recipe
|Rice||1 Cup (16 tbs) (Brand)|
|Water||2 1⁄2 Cup (40 tbs)|
|Frozen crab meat||12 Ounce, thawed and diced (2 Packages, 6 Ounce Each)|
|Chopped green onion||1⁄4 Cup (4 tbs)|
|Shredded monterey jack cheese||1 Cup (16 tbs)|
|Canned enchilada sauce||20 Ounce (2 Cans, 10 Ounce Each)|
|Vegetable oil||1⁄3 Cup (5.33 tbs) (If Needed)|
|Corn tortillas||16 , uncooked|
|Dairy sour cream||1 Cup (16 tbs)|
|Pitted ripe olives||4 , quartered (For Garnish)|
Serving size: Complete recipe
Calories 4169 Calories from Fat 1698
% Daily Value*
Total Fat 190 g292.5%
Saturated Fat 77.7 g388.6%
Trans Fat 0 g
Cholesterol 251.5 mg
Sodium 7621.2 mg317.5%
Total Carbohydrates 483 g161%
Dietary Fiber 17.5 g69.9%
Sugars 26.8 g
Protein 134 g268.4%
Vitamin A 131.1% Vitamin C 433.5%
Calcium 167.2% Iron 90.1%
*Based on a 2000 Calorie diet
Cook rice with water, salt and butter or margarine according to package directions.
Stir crabmeat, onion, 1 cup cheese and 3 tablespoons of the enchilada sauce into cooked rice.
If the tortillas are not soft, heat oil in a small skillet.
Heat tortillas in oil, one at a time, until soft.
Drain on paper towels.
If tortillas are already soft, they need not be softened in oil.
Spread each tortilla down center with about 1/4 cup rice mixture.
Arrange in 13-1/2" x 8-1/2" baking dish.
Pour remaining enchilada sauce over tortillas.
Cover with aluminum foil, crimping it tightly to edges of dish.
Bake 25 minutes.
Sprinkle with 1 cup cheese.
Return to oven until thoroughly heated and cheese melts, 5 to 10 minutes.
Top with sour cream.
Garnish with olives