Spinach and Crab Enchiladas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Christine Datian serves these rich, tasty crab enchiladas with a sliced tomato and red onion salad. If vine-ripened tomatoes have already disappeared in your area, use cherry tomatoes. Ingredients:
1 tablespoon olive oil |
1 onion (8 oz.), peeled and chopped |
4 cloves garlic, peeled and minced |
2 fresh jalapeño chiles (about 2 oz. total), rinsed, stemmed, seeded, and minced |
8 ounces shelled cooked crab or 3 cans (6 oz. each) lump crabmeat, drained |
1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry |
3 cups shredded jack cheese (about 12 oz.) |
1/2 cup chopped black olives |
1/2 cup chopped italian parsley |
1/2 cup mayonnaise |
1 tablespoon worcestershire |
1 teaspoon chili powder |
1/2 teaspoon cayenne |
salt and pepper |
2 cups tomato salsa or red enchilada sauce |
10 white or whole-wheat flour tortillas (7 to 8 in.) |
Directions:
1. Pour oil into a 10- to 12-inch frying pan over medium-high heat. When hot, add onion, garlic, and jalapeños. Stir frequently until onion is limp, 5 to 8 minutes.
2. In a large bowl, mix crab, spinach, 2 cups cheese, olives, parsley, mayonnaise, Worcestershire, chili powder, cayenne, and onion mixture. Add salt and pepper to taste.
3. Spread about 1 cup salsa level in a 9- by 13-inch baking dish. Spoon about 1/2 cup of the crab mixture along the center of a tortilla. Roll tortilla around filling. Repeat to fill remaining tortillas, arranging filled tortillas in a single layer over the sauce. Top evenly with remaining 1 cup salsa and remaining 1 cup cheese.
4. Bake in a 350° oven until cheese is browned and bubbling, about 30 minutes. Let cool in pan about 5 minutes, then serve from pan with a wide spatula.
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