Spinach and Crab Enchiladas

Photo by Denise H.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    * 1 tablespoon olive oil

  • 1

    * 1 onion (8 oz.), peeled and chopped

  • 4

    * 4 cloves garlic, peeled and minced

  • 2

    * 2 fresh jalapeño chiles (about 2 oz. total), rinsed, stemmed, seeded, and minced

  • 8

    * 8 ounces shelled cooked crab or 3 cans (6 oz. each) lump crabmeat, drained

  • 1

    * 1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry

  • 3

    * 3 cups shredded jack cheese (about 12 oz.)

  • 1/2

    * 1/2 cup chopped black olives

  • 1/2

    * 1/2 cup chopped Italian parsley

  • 1/2

    * 1/2 cup mayonnaise

  • 1

    * 1 tablespoon Worcestershire

  • 1

    * 1 teaspoon chili powder

  • 1/2

    * 1/2 teaspoon cayenne

  • * Salt and pepper

  • 2

    * 2 cups tomato salsa or red enchilada sauce

  • 10

    * 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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