Crab Meat Enchiladas

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3 1/2 oz. jack cheese (shredded)

1/2 cup of Mexican cream

(if not available, sour cream with some heavy cream added may be used)

12 corn tortillas (or flour if desired)

3 1/2 oz. cheddar cheese (shredded)

1/2 cup of onion (1/4 inch dice)

3 tablespoons cilantro (chop)


1/4 cup of onion (chop 1/4 inch dice)

1/2 cup of tomatoes (chopped 1/4 inch dice)

2 whole large avocados (pitted and mashed)

1/2 cup of HERDEZ(R) salsa verde

1 1/2 tablespoons lime juice

1 1/2 cups Shredded crab or imitation crab

4 oz of dried red peppers

3 cups of water

1 1/2 teaspoon of salt

2 cloves of garlic

2 cups HERDEZ® Salsa Casera medium

4 Tablespoons of grapeseed oil


  1. Preheat oven to 350 degrees F. Heat water on stove at medium temperature, add red peppers. Boil until peppers soften (about 7-10 minutes). While red peppers soften, chop onion, cilantro and mix together. Mix the two cheeses together in a bowl. When red peppers soften, transfer them into blender. Add 2 cups of the same boiled water, salt, and garlic to blender. Blend for 2-3 minutes. Using a bowl and a strainer, strain this mixture to remove seeds and remaining skin. Add 1 cup of HERDEZ® Salsa Casera to mixture. Mix well. Add grapeseed oil to skillet and heat. Soften tortillas in grapeseed oil for 10-20 sec. Set on paper towel until all tortillas are done. Dip tortillas into red sauce and lay on flat surface, add crab and roll. Place rolled tortillas into a 9 x 13 pan. Use remaining red sauce to cover rolled tortillas. Pour 1/2 cup of remaining HERDEZ® salsa over mixture. Sprinkle cheese over the salsa. Pour remaining 1/2 cups of HERDEZ® salsa over cheese. Bake for 25-30 minutes. Remove from oven. Sprinkle the onion and cilantro mixture over the cheese. Drizzle the Mexican cream over mixture. Serves 4
  2. Guacamole:
  3. Mix together mashed avocado, diced onions, diced tomatoes, lime juice and HERDEZ® Salsa Verde. Serve.

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