Crab and Mushroom Enchiladas

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.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 465 Calories

Ingredients

• 1 (10.75 ounce) can condensed cream of mushroom soup
• ½ pound fresh mushrooms, sliced
• 8 (10 inch) flour tortillas
• 1 (10 ounce) can red enchilada sauce
• 1 pound imitation crabmeat, chopped
• 1 (8 ounce) package shredded Mexican-style cheese blend

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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