Rating: 3.5 stars
43 Ratings
  • 5 star values: 11
  • 4 star values: 15
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 7

I developed this recipe while on a diet. It's absolutely delicious and at the same time, low in fat! Easily doubled to accommodate larger groups.

Recipe Summary

cook:
20 mins
total:
35 mins
prep:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a large microwave-safe bowl, combine the flaked imitation crab, sour cream, onion, and 1/2 of the enchilada sauce; Mix well.

  • Microwave mixture on high for 2 to 3 minutes.

  • Pour milk into an 8 inch pie plate. Dip the tortillas, one at a time, in the milk. Fill each tortilla with 4 ounces of the crab mixture. Roll tortilla and place in a greased 9x9 inch glass baking dish. Pour remaining enchilada sauce over the top of the enchiladas.

  • Bake uncovered in a preheated oven for 20 minutes.

Nutrition Facts

265 calories; protein 9.1g; carbohydrates 38.3g; fat 9.1g; cholesterol 32.4mg; sodium 821.2mg. Full Nutrition
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