Crab Enchiladas

 Crab Enchiladas


Combine these ingredients together for a meal and like the results.

Want more recipes like this?  Check out my Leisure Adventure cookbook at:


Serves 4-5

Bake 350 degree oven or 325 degree Convection oven

* note: total swiss cheese for recipe 1 1/2 cups.

crab enchilada prep

5 flour tortillas

8 oz.  whipped (style) cream cheese

1 *cup grated swiss cheese

1 tablespoon Worcestershire sauce

1 tablespoon diced chives

8 oz. cremini  mushrooms

8 oz. lump crab (Chicken of the Sea in the fresh meat section, round container)

salt and pepper


8 oz. sour cream

4 oz. salsa

1/2 *cup grated swiss cheese

baked crab enchiladas



Stir the following together in a medium sized bowl: cream cheese, 1 cup of grated swiss cheese, worcestershire sauce, chives and a few grinds of salt and pepper.  Sautee sliced mushrooms in butter over medium heat, stirring occasionally until moisture produced by the mushrooms has evaporated.  In a ~ 7″ x 11″ lightly buttered pyrex pan, place a tortilla.  Add  2-3 heaping tablespoons of the cream cheese/cheese mixture (1/5 of mixture) into the center of the tortilla. Top the cream cheese mixture with 1/5 of the saute sliced mushrooms and then 1/5 the crab mixture and roll the tortilla into an enchilada leaving the seam side down. Repeat enchilada process for all 5 tortillas. Top the enchiladas with a sour cream salsa mixtures made by stirring  together 8 oz. sour cream with 4 oz. salsa.  Pour mixture over the enchiladas and smooth the sauce with the back of a spoon covering the tortillas with a layer of the sauce.  Sprinkle with swiss cheese.  Place casserrole in a pre heated oven and bake until cheese is melted and just starting to show some light browning.  Approximate bake time 30 minutes.  Remove the casserole from the oven and allow to cool for 5-10 minutes.  Cut/serve.



Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

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