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

Want more recipes like this?  Check out my Leisure Adventure cookbook at: https://smallkitchenbigflavors.blog/

 

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

topping:

8 oz. sour cream

4 oz. salsa

1/2 *cup grated swiss cheese

baked crab enchiladas

 

Directions:

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.