I found crabmeat at Kroger in these small containers – I definitely didn’t want to use canned so this seemed to be a cross between fresh and canned.
It’s very simple to make – mix together crab, salad shrimp (99 cents a bag at Kroger), black beans, salsa, sour cream and cheese.
I used one of these silicone measuring cups to scoop up the filling – they’re pretty handy because you can squeeze them out into your container.
I used the small flour tortillas and will freely admit – I’m the worst enchilada maker in the world. I make a taco, then fold it over and put it in the pan fold-side down. They always loosen up and fall apart – but hey – still edible – right?
I actually made the full recipe and had plenty of leftover filling – so I decided to make two pans. Otherwise I’d end up eating them for 10 days. For the 2nd pan – I made a casserole in my cast iron pan. I just laid tortillas on the bottom of the pan – then filling – then tortillas on the top again.
Then add in cheese and half and half. I went with a Mexican enchilada cheese – and I’ll tell you – it doesn’t melt for crap! No matter how much you whisk, stir, simmer – IT DOESN’T MELT! It breaks apart but doesn’t really completely melt into the sauce – I just had to deal with it. So my sauce was brown and not very cheesy looking – but again – with a quick spoon – it still tasted good – so I went with it.
I actually had cooked the cast iron pan that night and it was really yummy! I threw some cheese on top as well – to make it more cheesy. The filling was delicious – thankfully – since I had a whole other pan in the freezer!
The freezer pan also turned out great. I had it in there for a few weeks before pulling it out and baking it – still tasted great! I wasn’t really sure how it would freeze but luckily it turned out great.