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Crabby Rice Enchiladas Recipe
|Converted rice||1 Cup (16 tbs) (Uncle Ben's Brand)|
|Frozen crabmeat||12 Ounce, thawed and diced (1 Or 2 Packages, 6 Ounce Each)|
|Chopped green onion||1⁄4 Cup (4 tbs)|
|Monterey jack cheese||1⁄2 Pound, shredded|
|Enchilada sauce||1 Can (10 oz)|
|Cooking oil||1⁄3 Cup (5.33 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4095 Calories from Fat 1875
% Daily Value*
Total Fat 219 g336.8%
Saturated Fat 92.2 g461%
Trans Fat 0 g
Cholesterol 359.6 mg
Sodium 3763.3 mg156.8%
Total Carbohydrates 380 g126.6%
Dietary Fiber 19.8 g79.2%
Sugars 9.1 g
Protein 152 g304.8%
Vitamin A 207.2% Vitamin C 39.7%
Calcium 268.4% Iron 104.4%
*Based on a 2000 Calorie diet
Stir, crab-meat, onion, 1 cup cheese and 3 Tbs.
enchilada sauce into cooked rice.
Heat oil in small skillet.
Heat tortillas, one at a time, until soft.
Drain on paper toweling.
Spread each tortilla down center with about 1/4 cup rice mixture.
Arrange in 13 1/2 x 8 1/2 inch baking dish.
Pour remaining enchilada sauce over tortillas.
Cover with aluminum foil, crimping it tightly to edges of dish.
Bake at 350°F for 25 minutes.
Sprinkle with remaining cheese.
Return to oven until thoroughly heated and cheese melts, 5 to 10 minutes.
Top with sour cream; garnish with olives if desired.