These Easy Low-Fat Crab Enchiladas can be made with fresh or quality canned crab. They are the perfect way to lighten up your Mexican food fix. So easy to make, only about 30 minutes from start to finish.
1poundquality canned or fresh crab meat picked through for shells and cartilage
⅓ to ½cupchopped fresh cilantroif you don’t like cilantro, omit
⅓ to ½cupchopped green onionuse both the white and green parts
1small jalapenoseeded and minced* (about 2 tablespoons)
½teaspoonsdried oreganocrushed between your fingers
8 6-inchcorn tortillas
½recipe homemade fresh green sauce or 1 20-ounce can green enchilada sauce (I use medium heat)
Cotija cheesecrumbled. (Cotija is a mild Mexican white cheese made from cow’s milk. You can use a mild jack cheese if you would prefer, or a combo of jack and Parmesan)
Heat your oven to 325°F Spray the tortillas with cooking spray on both sides and put on a cookie sheet. Place in the oven for 2 – 3 minutes or until they become soft and pliable. Remove and set aside. (Stacking them on top of each other helps keep them warm and pliable.
Increase oven temperature to 350°F
In a large bowl mix together the crab, cilantro, green onion, jalapeno and cumin, and oregano.
In a baking dish pour some of the enchilada sauce to cover the bottom of the pan.
Fill each tortilla with some of the crab mixture; roll and place seam side down on the sauce in the pan. Continue until all the tortillas are filled. If you have some extra filling, spoon it over the top of the enchiladas. Pour the rest of the green sauce over the top so the enchiladas are all covered; sprinkle the cheese over the top (use as much or as little as you would like, I use a “moderate” amount of cheese); place in the oven and bake for about 20 minutes.