food Crab and Mushroom Enchiladas recipe
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Crab and Mushroom Enchiladas recipe
    8 servings

Ingredients:

  • 1 pound imitation crabmeat, chopped
  • 1 (10 ounce) can red enchilada sauce
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 pound fresh mushrooms, sliced
  • 1 (8 ounce) package shredded Mexican-style cheese blend
  • 8 (10 inch) flour tortillas

    Instructions:

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



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