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Crabby Rice Enchiladas

  Converted rice 1 Cup (16 tbs) (Uncle Ben's Brand)
  Frozen crabmeat 12 Ounce, thawed and diced (1 Or 2 Packages, 6 Ounce Each)
  Chopped green onion 1⁄4 Cup (4 tbs)
  Monterey jack cheese 1⁄2 Pound, shredded
  Enchilada sauce 1 Can (10 oz)
  Cooking oil 1⁄3 Cup (5.33 tbs)
  Corn tortillas 16
  Dairy sour cream 1 Cup (16 tbs)

Cook rice according to package directions.
Stir, crab-meat, onion, 1 cup cheese and 3 Tbs.
enchilada sauce into cooked rice.
Heat oil in small skillet.
Heat tortillas, one at a time, until soft.
Drain on paper toweling.
Spread each tortilla down center with about 1/4 cup rice mixture.
Roll up.
Arrange in 13 1/2 x 8 1/2 inch baking dish.
Pour remaining enchilada sauce over tortillas.
Cover with aluminum foil, crimping it tightly to edges of dish.
Bake at 350°F for 25 minutes.
Sprinkle with remaining cheese.
Return to oven until thoroughly heated and cheese melts, 5 to 10 minutes.
Top with sour cream; garnish with olives if desired.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4095 Calories from Fat 1875

% Daily Value*

Total Fat 219 g336.8%

Saturated Fat 92.2 g461%

Trans Fat 0 g

Cholesterol 359.6 mg119.9%

Sodium 3763.3 mg156.8%

Total Carbohydrates 380 g126.6%

Dietary Fiber 19.8 g79.2%

Sugars 9.1 g

Protein 152 g304.8%

Vitamin A 207.2% Vitamin C 39.7%

Calcium 268.4% Iron 104.4%

*Based on a 2000 Calorie diet


Crabby Rice Enchiladas Recipe