Crab Enchilada with a Mushroom Cream Sauce

There is a Mexican restaurant near me, Los Amigos and they make the most amazing Crab Enchiladas!!! So I got a little creative and tried to put together my own version of a Crab Enchilada. I know it looks like a long recipe but honestly it only took me a 20 minutes to whip these up, not counting cooking time. They turned out so good!!!!


  • 1 lb Jumbo Lump Crabmeat
  • 1/2 cup red pepper, chopped
  • 1/4 cup green onions, chopped
  • 1/4 cup cream cheese, softened
  •  1 package of tortillas (fajita size)
  • salt and pepper
  • 2 olive oil
  • 8 oz Monterey Jack Cheese
  • Fresh Tarragon, chopped
Mushroom Sauce:
  • 1 16 oz package babybello mushrooms, sliced
  • 1/2 cup red pepper, chopped
  • 1/2 cup green onion, sliced
  • 1/2 cup low-sodium chicken broth
  • Crab Enchilada with a Mushroom Cream Sauce

    1/4 cup heavy cream

  • salt and pepper
  • 2 tbs unsalted butter

Directions: (Sauce)

  1. In a frying pan add butter and onion and garlic till transparent.
  2. Add mushrooms.
  3. Sprinkle with salt and pepper.
  4. Once mushrooms are soft, add chicken broth and heavy cream.
  5. Simmer on low till slightly thickened.
  6. Set aside.

Directions: (Enchilada)

  1. In a medium bowl combine red peppers, green onions (1/4 cup) and cream cheese.
  2. Mix together until all ingredients are combined.
  3. Add oil to frying pan and add mixture.
  4.  Add crabmeat and salt and pepper.
  5. Mix crab with cream cheese mixture, set aside.
  6. Preheat oven to 350.
  7. In a casserole dish add 1/2 of Mushroom Sauce.
  8. Assemble Enchiladas by adding 3 tbs of mixture in each tortilla.
  9. Roll tortillas with the seam down.
  10. Top with remaining Mushroom Sauce.
  11. Top with Monterey Jack Cheese.
  12. Cover with foil and cook for 20 minutes.
  13. Top with remaining green onion.
Enjoy 🙂