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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I never made enchiladas before but seemed to have all the ingredients I imagined would go into them, so I combined a few recipes already on The 'Zaar and created these. I'm pretty sure they turned out well, because my boyfriend kept going back for more! Ingredients:
1 tablespoon oil |
2 -3 garlic cloves |
1/2 onion, chopped |
1/2 cup frozen corn |
1 cup spinach (preferably fresh) |
1 1/2 cups crab |
3/4 cup sour cream |
3/4 cup salsa |
1 (6 ounce) can olives |
1/2 teaspoon cumin |
1/4 teaspoon dried chipotle powder |
6 tortillas (preferably corn) |
1 cup cheese, shredded |
Directions:
1. Preheat oven to 400 degrees.
2. Sautee chopped onion and garlic in the oil until the onion is translucent.
3. Add frozen corn and fresh spinach until the spinach has wilted.
4. Mix in 1/2 cup salsa, 1/2 cup sour cream, spices, 3/4 can olives, and crab meat. Simmer until heated through.
5. If tortillas aren't pliable enough to roll, steam them until they won't break while rolling the enchiladas.
6. Assemble the enchiladas in a baking dish.
7. Mix remaining salsa and sour cream. Top enchiladas with the mixture, the remaining olives, and cheese.
8. Cover with foil; bake for 15 minutes, or until cheese is melted and enchiladas and heated through.
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