This is a cheesy, delicious enchilada recipe that uses crab and mushrooms for a unique twist on classic Mexican fare. Can be made spicy or mild depending on the chef's desires, and is excellent served with refried beans and Mexican rice.

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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
10 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.

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  • In a large bowl, mix the imitation crabmeat, red enchilada sauce, cream of mushroom soup, mushrooms, and 1/2 the cheese. Roll an equal amount of the mixture in each tortilla. Arrange the filled tortillas in the prepared baking dish, and cover with the enchilada sauce. Top with the remaining cheese.

  • Bake 20 minutes in the preheated oven, until the cheese is bubbly. Allow to sit about 5 minutes before serving.

Nutrition Facts

465 calories; protein 18.5g 37% DV; carbohydrates 50.4g 16% DV; fat 21.1g 33% DV; cholesterol 51.4mg 17% DV; sodium 1360.6mg 54% DV. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/11/2006
I was a little skeptical (seafood and Mexican have never seemed compatible to me) but I had some fake crab on hand so I tried it. It was very good! I sauteed the mushrooms first used low fat mushroom soup and used fat-free cheddar singles instead of the regular cheese and it was STILL really good! I mixed half of the enchilada sauce with the filling and used the other half on top. I also made some with corn tortillas and some with flour. I liked the corn ones better. Read More
(10)

Most helpful critical review

Rating: 2 stars
01/24/2006
We really did not like this with the mushrooms in it even though we love mushrooms. It just didn't seem to go with the crab and red sauce. Read More
(3)
24 Ratings
  • 5 star values: 4
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 2
Rating: 4 stars
12/11/2006
I was a little skeptical (seafood and Mexican have never seemed compatible to me) but I had some fake crab on hand so I tried it. It was very good! I sauteed the mushrooms first used low fat mushroom soup and used fat-free cheddar singles instead of the regular cheese and it was STILL really good! I mixed half of the enchilada sauce with the filling and used the other half on top. I also made some with corn tortillas and some with flour. I liked the corn ones better. Read More
(10)
Rating: 4 stars
04/21/2006
I made this twice. The first time it was missing something. The crab is very delicate in taste so you need bold flavors. The second time I added a can of Progresso cheesy enchilada soup and mixed it with the regular red enchilada sauce. This added so much more flavor! If you add the soup these are to die for. Read More
(9)
Rating: 4 stars
09/07/2006
I used this recipe as a base to start from...so my rating is for the idea/combinations contained in this recipe! I sauteed up imitation crabmeat fresh mushrooms and shallots. Added a tablespoon of hot sauce and addded a little milk mixed with one tsp. of cornstarch. I mixed with 1/2 cup shredded cheese then spooned into a baking dish. Then I crumbled white tortilla chips as the next layer then a layer of fat free refried beans. Then another layer of crushed tortilla chips then topped with shredded cheese and sliced jalapenos and baked for 25 minutes. Read More
(7)
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Rating: 4 stars
12/23/2003
I liked the simplicity of this recipe. I modified it a little because of the things I had on hand. I had some green enchilada sauce and some mild salsa that I mixed and used instead of the red enchilada sauce. I only used about 2/3 of the cream of mushroom soup and 1-6.5 oz can of sliced mushrooms. It's very good easy and quick. Read More
(5)
Rating: 4 stars
07/11/2004
My family didn't like the mushrooms they said they didn't cook all the way. So the next night they wanted beef enchilida and i used the same recipe with beef and olives (instead of crab and mushrooms)and they loved it. Easy to do will make again. Read More
(3)
Rating: 2 stars
01/24/2006
We really did not like this with the mushrooms in it even though we love mushrooms. It just didn't seem to go with the crab and red sauce. Read More
(3)
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Rating: 4 stars
04/30/2003
this was a simple recipe to prepare and it was pretty tasty if you like imitation crab - i used a fairly spicy enchilada sauce which gave it a little more flavor...worth making for a change of pace. Read More
(3)
Rating: 5 stars
06/15/2011
This was simple and very tasty! We were pleasantly surprised! Read More
(3)
Rating: 5 stars
08/14/2008
Wow! When I first saw this I was extremely sceptic but I had mushrooms and tortillas I needed to use so I figured it was worth a shot. I'm so glad I did! The little ones at first were wary but even the littlest one who detests mushrooms ate it up and asked for seconds! The changes I made were I used cream of chicken and for the cheese I chopped up colby muenster provolone and cheddar (remnants of sandwich stuff) and for the top I chopped and mixed a few jalapenos in with chili powder and paprika. Will probably use black olives with the mushrooms next time. Wonderful! Read More
(2)