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2010-10-13Crab and Cheese Enchiladas: Ricotta, Mozzarella, Southwest-style Corn & Roasted Red Peppers, Imitation Crab Meat, Green Onions, Tortillas, Picante Sauce
Crab and Cheese Enchiladas featuring Sorrento® Ricotta

Featured Cheese
Sorrento® Ricotta

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Crab and Cheese Enchiladas

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  • 15 oz. Sorrento® Ricotta
  • 1 cup Sorrento® Mozzarella, shredded
  • 10 oz. Southwest-style Corn & Roasted Red Peppers, thawed
  • 8 oz. Imitation Crab Meat, chopped
  • 1/2 cup Green Onions, chopped
  • 8 Tortillas
  • 24 oz. Picante Sauce


In a bowl, combine ricotta cheese, mozzarella cheese, corn, crab meat and onions; blend well. Spoon about ? cup cheese mixture onto each tortilla. Roll up tightly and place in a 2-quart oblong baking dish. Pour picante over enchiladas. Cover and bake at 350°F for 30-35 minutes or until hot. Garnish with assorted toppings, if desired.


Suggested Toppings: Sour cream, guacamole, chopped green onions, sliced ripe olives, chopped tomatoes


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