Easy Crabmeat Enchiladas: A Delicious Twist on Traditional Enchiladas

These easy crabmeat enchiladas are a delightful twist on traditional enchiladas. The creamy and flavorful filling made with crabmeat, cheese, and spices is encased in soft tortillas and smothered in a tangy tomato sauce. This dish is perfect for seafood lovers or anyone looking to try something different. It's a great option for a weeknight dinner or to impress guests at a dinner party. The recipe can be prepared in just under 40 minutes, making it a quick and easy option for any occasion. Serve with a side of Mexican rice and enjoy!

Ingredients

• 1 pound crabmeat
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped onion
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 (8-inch) flour tortillas
• 2 cups tomato sauce
• 1/4 cup sour cream
• 1/4 cup chopped green onions
• 1/4 cup sliced black olives

Directions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the crabmeat, Monterey Jack cheese, onion, red bell pepper, green bell pepper, cilantro, cumin, chili powder, garlic powder, salt, and black pepper. Mix well.
3. Place the tortillas on a flat surface and divide the crabmeat mixture evenly among them, placing the filling in the center of each tortilla. Roll up the tortillas tightly and place them seam-side down in a greased 9x13-inch baking dish.
4. In a separate bowl, mix together the tomato sauce and sour cream. Pour the sauce over the enchiladas, making sure to cover them completely.
5. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
6. Garnish with chopped green onions and sliced black olives. Serve hot and enjoy!

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