Krab Enchilada Bake

I am always amazed at how simple some wonderfully delicious recipes turn out to be. This Krab Enchilada Bake is one of those – just a few ingredients that mix together in a hurry and the result is a drool-worthy dinner entree. I like to cook with imitation crab meat because I don’t have the patience to sift through the real thing looking for those tiny pieces of shell that always seem to be hidden somewhere in the meat, waiting to break a tooth. But whether you use crab meat or Krab meat, you will love this tasty dish! Feel free to adapt to your taste – more cheese, more Old Bay Seasoning, mild, medium, or hot salsa. Whatever works for you and your family!

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Krab Enchilada Bake

Ingredients

• 1 tbsp olive oil
• 1 green or red pepper, diced
• 1 onion, diced
• 8 flour tortillas
• 8 oz Krab or crab meat, broken up
• 1/2 tsp Old Bay Seasoning
• 1 cup half & half
• 1 cup green enchilada sauce
• 8 oz Monterey Jack cheese, shredded

Instructions

1. Preheat oven to 350 degrees.

2. Heat olive oil in a saute pan. Add peppers and onions, cook until soft – about 5 minutes.

3. In a large bowl combine Krab meat, onions, peppers, Old Bay Seasoning, and 1/2 of the cheese. Mix well.

4. Pour half & half in the bottom of a casserole dish.

5. Lay out tortillas. Add 1/8 of the Krab mixture to each tortilla, roll up tightly and place seam side down into baking dish on top of the cream.

6. Pour green salsa on top of tortillas. Cover with foil and bake for 30 minutes.

7. Remove from oven, take off foil, and sprinkle the remaining cheese on top. Bake an additional 5-10 minutes or until the cheese is melted and tortillas are brown.