I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Crab Enchiladas
...in your mind.
Crab Enchiladas

Crab Enchiladas

Serves 3 - 4 - I’m a big fan of crab and find anything made with it to be pretty darn delicious – and this recipe is no exception. With just a few ingredients you’ll be an enchi king or queen in no time.


  • 1 tablespoon olive oil.
  • 1 red pepper, diced.
  • 1/2 yellow onion, diced.
  • 1 cup chicken broth, or vegetable or even water if you don’t have - it’s just for softening the tortillas.
  • 8 flour tortillas.
  • 8oz cooked crab meat, broken up.
  • 1/2 teaspoon (or to taste) Old Bay Seasoning.
  • 1 cup whipping cream.
  • 1 cup green enchilada sauce.
  • 2 large handfuls shredded Monterey jack cheese.
  • 1/4 cup chopped cilantro for garnish.


  1. Preheat oven to 350.
  2. Heat oil in a pan over medium heat.
  3. Add red pepper & onion, cook until just softened, about 5 minutes.
  4. In a large bowl add the cooked onion and pepper, crab meat, Old Bay Seasoning and cheese - mix thoroughly.
  5. Pour the cream in the bottom of a casserole dish.
  6. Soak the tortillas in the chicken stock for 30 seconds, shake off excess and put on work surface.
  7. Add 1/8 of the mixture on to the tortilla, roll up tightly, lay them side by side seam side down on top of the cream.
  8. Layer a large handful of cheese.
  9. Drizzle over the enchilada sauce.
  10. Bake in the oven for about 30 minutes or golden brown and bubbly.
  11. Garnish with green onions, and eat.