7-Put into a preheated 450 degree conventional oven for 25-30 minutes.    As with any recipe, check the food about 5-10 minutes before the expected finish time.

Making the Enchiladas

That ol' restaurant taste!
1-Lay out the tortillas on a flat surface, e.g., table, countertop.

2-Place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla.
3-Place flap of the tortilla over the crab mix and roll.

4-Place flap side down onto a plate or in your baking dish.

5-Ladle warm sauce over the enchiladas.
6-Top with remaining Monterey Jack cheese.
COVER with Foil
Ready to Serve
Be careful--it's



Spanish rice

Ready to eat! 
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Remove after 20-25 minutes to check
9-Sprinkle lightly on top with paprika.
Place back in the oven UNCOVERED for 3-5 minutes
Be attentive and do not allow to burn.

Seafood Enchilada

If you are using a convection oven, adjust the time as per the manufacturer's instructions.
Use a probe thermometer to check the center
Line a baking dish with non-stick foil  and the food lifts right off!
Also, helps with clean-up!!!!
In the restaurant, the enchiladas were baked right on the plates!  Baking in a baking dish makes it easier to handle, and is probably more practical.
Seafood Enchilada
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Mmmmmmm! Enchiladas
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