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Crab Enchiladas with Creamy White Sauce

How to make the best crab enchiladas with a creamy sour cream white sauce, all made from scratch. Easy recipe perfect for seafood lovers!
4.84 from 6 votes
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Course: Dinner Ideas
Cuisine: Tex-Mex
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8
Calories: 600kcal
Author: Mel Lockcuff


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  • Pyrex Glass Mixing Bowl Set (3-Piece)
  • Cuisinart MultiClad Pro Stainless Steel 3-Quart Saucepan with Cover
  • Krokori Rectangular Ceramic Baking Pan Lasagna Pans for Cooking, Kitchen, Cake Dinner, Banquet and Daily Use, 13 x 9 Inches
  • Lodge Cast Iron Skillet and Ready for Stove Top or Oven Use, 10.25", Black


Sour Cream White Sauce:

  • 2 tablespoons salted butter
  • 1/2 medium yellow onion minced
  • 8 ounces cream cheese
  • 2 cups sour cream
  • 1/4 cup heavy whipping cream
  • 4 ounces diced green chiles
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup cheddar cheese shredded
  • 1/2 cup Monterey Jack cheese shredded
  • 1 cup fresh Roma tomatoes* diced, optional

Crab Enchiladas:


  • To make the sauce, melt the butter in the saucepan on medium heat.
  • Sauté the minced onion in the butter, about 5 minutes or until the onion turns a light golden color.
  • Add the cream cheese in with the onion, stirring 'til it melts.
  • Then add the sour cream, heavy whipping cream, green chiles, salt, pepper, shredded cheddar, and shredded Monterey Jack to the mixture.
  • Let the sauce simmer, constantly stirring, 'til it begins to thicken. It'll probably take about 10 to 15 minutes.
  • Then if you want to add tomatoes to your sauce, you can stir them in. At this point, you'll want to turn the heat to low and just keep your sauce warm while you make and assemble the crab enchiladas.
  • Preheat the oven to 350° F and grease a 9"x13" baking dish with cooking spray.
  • Heat the olive oil on medium heat in a skillet.
  • Then sauté the minced garlic, onion, and red pepper in the oil, about 5 minutes, or 'til it's softened.
  • Then in a large bowl, add the crab meat, the cooked veggies, lemon juice, seasoning, salt and pepper, 1/2 cup of the cheddar cheese, and 1/2 cup of the Monterey Jack cheese.
  • Mix everything together really well.
  • Warm the tortillas in the microwave by placing between a couple of damp paper towels and heating 'til warmed.
  • Spread about a cup of the white sauce into the bottom of your greased baking dish.
  • Add a heaping tablespoon of the crab meat mixture to each corn tortilla, loosely wrapping each one.
  • Place each crab enchilada, seam side down, in the baking dish on top of the sauce.
  • Spread the remaining sauce over the finished crab enchiladas, and sprinkle with remaining cheese.
  • Bake your sour cream white sauce crab enchiladas at 350° F for about 40-45 minutes, or until the cheese melts and the enchiladas are cooked thru. Garnish with green onions, and serve with fresh tomatoes, avocado, salsa, and sour cream.



*If you decide to add tomatoes to your sauce, only use fresh tomatoes. Canned tomatoes will throw off the flavor of your enchiladas, whereas fresh will add a really delicious, fresh flavor.
*If you do not have Badia Complete Seasoning, you can use the appropriate seasoning of your choice.
To Freeze and Re-Heat Crab Enchiladas with White Sauce:
Cover the enchiladas tightly with plastic wrap and/or aluminum foil; or store the enchiladas in an airtight container for freezing. Then to re-heat, cover them with foil (in a baking dish) and bake for about 30 minutes. Then uncover and bake an additional 10 to 15 minutes.
What to Serve with Seafood Enchiladas:
There are so many things you can serve with enchiladas, whether they be chicken or crab. Here are a few ideas:


Serving: 1g | Calories: 600kcal | Carbohydrates: 24g | Protein: 28g | Fat: 45g | Saturated Fat: 24g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 1633mg | Fiber: 3g | Sugar: 6g
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