Crab Enchiladas with Creamy Lime Sauce

If you want a unique and healthy twist on classic enchiladas, then you have to try these Crab Enchiladas with Creamy Lime Sauce. They’re filled with tender imitation crab, fresh veggies, and melty cheese, then smothered in a creamy lime sauce that’s packed with flavor. These might sound a little fancy, but they’re surprisingly easy to make. No pre-cooking anything in the mixture or the sauce!

WHY YOU’LL LOVE THESE CRAB ENCHILADAS

Healthier Option: Using imitation crab keeps the dish light while still being protein-packed. We’re also using fresh veggies and making the sauce from scratch with healthy, wholesome ingredients like Greek yogurt, adding even more protein to the dish.

Super Easy to Make: With no pre-cooking required for the sauce or filling, these enchiladas are incredibly simple to prepare. Since the crab is already cooked, it’s just a matter of mixing, assembling, and baking—perfect for busier evenings.

INGREDIENT NOTES

• Imitation crab meat – I like to use imitation crab, but if that’s not your thing, here’s some alternatives: canned crab meat, cooked real crab meat or even cooked shrimp, chopped into smaller pieces.
• Shredded cheese – I like to use a Mexican-style blend, but some other good options for this recipe would be cheddar, Monterey Jack or Pepper Jack.
• Sour cream – Just a couple scoops of this is used to help combine the mixture.
• Red bell pepper – I usually use red, but you could use any color bell pepper. We’re adding them to the mixture raw. No need to cook them! They get perfectly soft once baked in the enchiladas, and not too overdone.
• Green onions – Another fresh veggie in the mix! Finely chop these up to add even more flavor to the mixture.
• Seasonings – Cumin and smoked paprika are used in this mixture to add a rich, smoky flavor.
• Small corn tortillas – Soft, naturally gluten-free, and full of authentic flavor, corn tortillas are the perfect base for these enchiladas.

For the Sauce:

• Sour cream or full-fat plain Greek yogurt – Both sour cream and full-fat plain Greek yogurt work well as the base for the sauce. Sometimes, I use a mix of both, depending on what I have on hand.
• Heavy whipping cream – This helps to thin out the sauce just the right amount. Milk can also be used in a pinch.
• Fresh cilantro – Chopped, fresh cilantro adds a depth of flavor to the sauce.
• Seasonings – Garlic powder, cumin and salt are the classic seasonings we’re using.
• Limes – You need about three limes. You’ll add the zest from one lime and the juice from all the limes.

STEP-BY-STEP INSTRUCTIONS

Preheat the oven to 350℉. Lightly spray a 9×13 baking dish with nonstick cooking spray.

In a medium bowl, whisk together all the sauce ingredients until smooth. For the limes, use the juice from all three limes and the zest from one. Set bowl aside.

In a large bowl, mix the crab, one cup of shredded cheese, sour cream, bell pepper, green onions, cumin and smoked paprika until well combined.

On a microwave-safe plate lined with a paper towel, add two tortillas. Microwave for 10 seconds to soften. This makes them easier to wrap without them breaking.

Spoon 2-3 tablespoons of the crab mixture into the center of each tortilla. Roll tightly and place them seam-side down in the prepared baking dish. (Repeat the last two steps and keep working in batches of two until baking dish is full and all enchiladas are rolled.)

Spread the creamy lime sauce evenly over the enchiladas, making sure every part of the tortillas are covered. Sprinkle the remaining cup of cheese on top.

Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes. (For extra browned cheese, turn broiler on high for the last 2-3 minutes. Always be careful when using the broiler setting and keep an eye on the oven to avoid burning the food.)

Let cool in the pan for 5-10 minutes and then serve immediately. Enjoy!

TIPS & NOTES

Warm the Tortillas: Be sure not to skip the step of warming the tortillas in the microwave. This makes them more flexible and prevents cracking.

Crab Notes: Imitation crab doesn’t usually need drained, but if you’re using canned or fresh crab, be sure to drain it well to avoid excess moisture in the filling.

Lime Juice: The fresh lime juice and zest in the sauce are key to its bright, tangy flavor. Fresh lime makes a big difference compared to bottled juice.

Serving Suggestions: These enchiladas pair wonderfully with a side of cilantro-lime rice, black beans, creamy cilantro lime pasta salad, a scoop of corn pudding casserole or a fresh salad.

Storing Leftovers: Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.