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Crab Enchiladas with White Sauce

Crab enchiladas with white sauce are filled with lump crabmeat, green chiles, and Monterey Jack, then covered in a creamy sauce. Baked until bubbling with a center temperature of 165°F, they make a savory, cheesy dinner.
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Prep Time 20 minutes
Cook Time 32 minutes
resting 5 minutes
Total Time 57 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 900
Ingredients Equipment Method Notes

Ingredients
  

Make the filling
  • 1 lb lump crabmeat picked over for shell fragments
  • 2 cups Monterey Jack cheese shredded, divided
  • 1 can (4 oz) green chiles diced, drained
  • 0.25 cup green onions sliced
  • 1 tbsp lime juice
  • 0.25 tsp kosher salt
  • 0.25 tsp ground black pepper
Make the white sauce
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup sour cream
  • 0.5 tsp garlic powder
For assembly
  • 1 nonstick cooking spray
  • 8 flour tortillas 8-inch, warmed

Equipment

  • 1 9x13-inch baking dish
  • 1 microwave

Method
 

Make the filling
  1. In a medium bowl, gently combine the crabmeat, 1 cup of the Monterey Jack, green chiles, green onions, lime juice, salt, and pepper.
Make the white sauce
  1. Melt the butter in a medium saucepan over medium heat.
  2. Whisk in the flour and cook for 1 minute.
  3. Gradually whisk in the broth and cook for 3 to 5 minutes, whisking, until smooth and thickened.
  4. Remove the saucepan from the heat.
  5. Whisk in the sour cream and garlic powder.
  6. Whisk in the remaining 1 cup of Monterey Jack.
Assemble and bake
  1. Heat the oven to 375°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Warm the tortillas in a stack under a damp paper towel in the microwave for 30 to 45 seconds, until pliable.
  4. Divide the crab mixture among the tortillas, using about 1/2 cup for each.
  5. Roll up the tortillas and arrange them seam-side down in the prepared dish.
  6. Pour the white sauce evenly over the enchiladas.
  7. Bake uncovered for 20 to 25 minutes, until bubbling around the edges and the center reaches 165°F.
  8. Let the enchiladas rest for 5 minutes before serving.

Notes

For a smooth white sauce, whisk in the broth gradually. Refrigerate leftovers for up to 3 days; freezing is not recommended because the sour cream sauce may separate. For a gluten-free option, use gluten-free flour and tortillas.