Crab and Mango Enchiladas are a glorious compilation of flavors, bringing together the very best, including crab, mango, avocado, cheese and others. Muy bueno!
Crab and Mango Enchiladas

Crab and Mango Enchiladas
Prep time
Cook time
Total time
Recipe type: Main Course
Cuisine: Mexican
Serves: 7
  • 1 Cup chopped leeks
  • 1 teaspoon grapeseed or vegetable oil
  • 1 pound lump crab meat, picked over for cartilage
  • 4 ounces low-fat cream cheese, softened
  • 3 mangos, peeled and chopped, divided
  • 1 poblano chile, seeded
  • 2 garlic cloves, chopped
  • 1/2 Cup chopped cilantro
  • 2 tomatillos, chopped
  • 1 Cup chicken broth
  • 1 Tablespoon lime juice
  • 1 teaspoon kosher salt, divided
  • 14 (6 ounce) whole wheat or extra thin corn tortillas
  • 1 ounce Queso Blanco
  • 1/4 teaspoon 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 chile, seeded and finely chopped
  • 1/4 Cup chopped cilantro
  • juice of 1 lime
  • 1 avocado, finely chopped
  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 teaspoon 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 350 degrees F.
  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, garnished with extra salsa and queso blanco.


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