Easy Crabmeat Enchiladas


  • 12 ounces imitation crabmeat, flaked
  • 1/4 cup low-fat sour cream
  • 1/2 onion, chopped
  • 1 (10 ounce) can enchilada sauce
  • 1/4 cup skim milk
  • 6 (8 inch) low-fat flour tortilla


Preheat oven to 350 degrees F (175 degrees C).

In a large microwave-safe bowl, combine the flaked imitation crab, sour cream, onion, and 1/2 of the enchilada sauce; Mix well.

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Microwave mixture on high for 2 to 3 minutes.

Pour milk into an 8 inch pie plate. Dip the tortillas, one at a time, in the milk. Fill each tortilla with 4 ounces of the crab mixture. Roll tortilla and place in a greased 9×9 inch glass baking dish. Pour remaining enchilada sauce over the top of the enchiladas.

Bake uncovered in a preheated oven for 20 minutes.