Delicious Crab and Mushroom Enchiladas Recipe

Indulge in the flavors of the sea with these delectable crab and mushroom enchiladas. This recipe combines succulent crab meat and earthy mushrooms wrapped in warm tortillas and topped with a savory sauce and melted cheese. It's a dish that will impress your family and friends with its bold and unique flavors.

Ingredients

• 1 pound lump crab meat
• 1 cup sliced mushrooms
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• 12 small flour tortillas
• 2 cups enchilada sauce
• 2 cups shredded Monterey Jack cheese
• 1 avocado, diced
• 1 tablespoon chopped fresh cilantro
• 1 lime, cut into wedges

Directions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the vegetable oil over medium heat. Add the onions and garlic and sauté until softened.
3. Add the mushrooms to the skillet and cook until they release their moisture and start to brown. Remove from heat.
4. In a separate bowl, combine the crab meat, cooked mushrooms, cumin, chili powder, salt, black pepper, and cayenne pepper. Stir well to combine.
5. Warm the tortillas in the oven for a few minutes or until pliable.
6. Place a spoonful of the crab and mushroom mixture onto each tortilla and roll them up tightly. Arrange the rolled enchiladas in a greased baking dish.
7. Pour the enchilada sauce over the rolled enchiladas, making sure they are well-covered.
8. Sprinkle the shredded Monterey Jack cheese evenly over the enchiladas.
9. Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
10. Remove from the oven and let the enchiladas cool for a few minutes.
11. Garnish with diced avocado, fresh cilantro, and a squeeze of lime juice before serving.

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