Crab Mango Enchiladas

Enjoy a taste of Mexican food with these healthy and scrumptious Crab Mango Enchiladas.

This was so light & fresh.  Just like the food we had in Mexico! Crab Mango Enchiladas Low Calorie Low Fat Healthy Mexican

 

Cinco de Mayo is just around the corner and I have been reliving a cruise we took with a stop in Cancun.  We took a cooking class and made a delicious fish dish with a fresh mango sauce.  It was scrumptious so I decided to play with seafood and mango and came up with Crab Mango Enchiladas.  Each bite is a little taste of Mexico.

I have noticed I am continually thinking about a vacation.  This lovely thought has been creeping into a lot of my recipes and posts lately.  I hope I am not driving you crazy.  The thought of some sunshine and somebody cooking and cleaning for me, it throwing me into a tizzy.  After this past year, we really need a vacation and a break from stress.  My hubby seems to have recovered from his mitro valve repair and life is starting to calm down.  I am starting to feel “lighter”, unfortunately only figuratively.  Hopefully soon the scale will actually show some “lightness” too.  Anyway, these enchiladas are light and have a lovely sweetness from the mango.

 

I like to buy my lump crab meat at Costco, particularly I like Blue Star Crab.  It is reasonably priced for crab (yes, crab is expensive) and the quality is top-notch.  It will actually last quite a while in the refrigerator so I try to keep some at all times.  Crab is low in fat and calories.  I so love food that tastes delicious and I can have a large portion of.  The slight sweetness of the crab goes so well with the mango.  I balance the sweetness with a little spice from chili powder and tartness from tomatillos.  Did you know that tomatillos are actually from the gooseberry family?  They are such delicious little green fruit.

Crab Mango Enchiladas are the perfect main dish for Cinco de Mayo.  I’ll be sharing a few more dishes for the perfect Cinco de Mayo celebration.  So get out the tequila.  Make yourself a margarita and start dreaming of a Mexican vacation while making these Crab Mango Enchiladas.

This was so light & fresh.  Just like the food we had in Mexico! Crab Mango Enchiladas Low Calorie Low Fat Healthy Mexican
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Christie

Yields 7 servings

Serves 2 enchiladas and 1/7 of pico de gallo

Crab Mango Enchiladas

50 minPrep Time

20 minCook Time

1 hr, 10 Total Time

Save RecipeSave Recipe

Ingredients

  • 1 cup chopped leeks
  • 1 tsp. grapeseed or vegetable oil
  • 1 lb lump crab meat, picked over for cartilage
  • 4 oz low-fat cream cheese, softened
  • 3 mangos, peeled and chopped, divided
  • 1 poblano pepper, seeded
  • 2 garlic cloves, chopped
  • 1/2 cup chopped cilantro
  • 2 tomatillos, chopped
  • 1 cup chicken broth
  • 1 tbsp. lime juice
  • 1 tsp. kosher salt, divided
  • 14 (6oz) whole wheat or extra thin corn tortillas
  • 1 oz Queso Blanco
  • 1/4 tsp. ancho chili powder
  • Mango Pico de Gallo:
  • 1/4 cup finely chopped onion
  • 1 mango, peeled and finely chopped
  • 1 tomato, finely chopped
  • 1/2 red pepper, finely chopped
  • 1/2 poblano, seeded and finely chopped
  • 1/4 cup chopped cilantro
  • Juice of 1 lime
  • 1 avocado, finely chopped

Instructions

  1. In a small non-stick skillet, heat oil over medium heat. Add leeks and cook until just tender. Cool completely.
  2. In a medium saucepan, combine chicken broth, tomatillos, poblano and garlic. Bring to a boil and reduce to a simmer for 15 minutes. Let cool for about 10 minutes.
  3. Pour into a blender and add 2 mangos, cilantro, lime juice and 1/2 tsp. salt. Puree mixture and cool completely.
  4. In a large bowl, combine the cream cheese and leeks. Fold in the crab meat, 1 mango and 1/2 tsp. kosher salt.
  5. Preheat oven to 350º.
  6. Spray a 13 x 9" baking dish with cooking spray. Spread 1/3 of the mango sauce on the bottom.
  7. Wrap tortillas in a damp paper towel and microwave in 10 second increments until just pliable.
  8. Place tortillas on a work surface and place about 1/4 cup crab down the middle of each one. Roll up the tortilla and place seam side down into the baking dish. Repeat with remaining tortillas.
  9. Pour remaining mango sauce over the tortillas and sprinkle with queso blanco and ancho chili powder.
  10. Bake for 20 minutes and serve.
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https://fooddonelight.com/crab-mango-enchiladas/

But wait, there’s more. Check out these deliciously, healthy Mexican recipes:

 

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Chunky Guacamole www.fooddonelight.comChunky Guacamole

 

Comments

  1. This sounds like a great flavor combo! I love Mexican food, especially enchiladas, but always get stuck in a rut with iti and don't branch out very far, so I feel very inspired by this. I keep thinking about vacations too... normally I don't day dream until I actually have a vacation planned (and I don't have one scheduled for at least another year...) but I just can't get it out of my mind lately
    • Christie Daruwalla says
      Hi Kelly, We have a cruise scheduled which I think is why it is on my mind so much. Are you by any chance going to the Food Blog Conference in Orlando next month?
  2. Many ingredients here! I am sure it is worth using each of them to get this beautiful dish. How I wish I could eat this now! (or I was in Cancun to taste it :))
    • Christie Daruwalla says
      Thanks Daniela. It actually comes together fairly quickly. Time to sip on a margarita while you make it :)
  3. Sounds absolutely wonderful. Would love to try this. Mangos are in season right now in Honduras. Consider yourself hugged, http://simpleesue.com/try-one-new-recipe-a-week-chicken-ranch-a-la-pan-crepe/
    • Christie Daruwalla says
      Thanks Sue. We are just starting to get mangos but it is very hit or miss if you get a good one. A nice ripe one will add lovely sweetness to this dish.
  4. This looks very festive.
  5. What an awesome combination of flavors!!! It looks amazing...and I just had a watermelon margarita :)
  6. OMG! This sounds amazing! This might just be dinner for Cinco De Mayo!
  7. Must. Eat. These. NOW!! They look incredible! Found you at the Wednesday Cast Party. You've been pinned! Lori Lori's Culinary Creations
  8. Hi Christie, thanks for sharing on Seafood Frenzy Friday! Have a great weekend :)
  9. I can't wait to try this! HOWEVER, my husband hates cilantro. Is there anything I can substitute for this? Thanks!

Trackbacks

  1. [...] dish paired quite nicely with my Crab Mango Enchiladas.  I would also serve it with a burger or any BBQ dish.  I had some of the leftover fruited Black [...]
  2. [...] in so many Mexican restaurants letting her sample different ones.  She begrudgingly ate some of my Crab Mango Enchiladas.  I cooked her a cheese enchilada to have [...]
  3. [...] Top Left:  Tropical Fruit Bread with Papaya Cream Cheese, Crab Mango Enchiladas, Scallop Ceviche with Baked Plantains, Fruited Black Bean Salad, Quatro Leches Rice Pudding, [...]
  4. [...]  Crab Mango Enchiladas from Food Done Light [...]
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