Crab Enchiladas

Crab Enchiladas
Crab Enchiladas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    teaspoons canola oil

  • 1

    onion thinly sliced

  • 2

    garlic cloves minced

  • 3/4

    pound cooked crabmeat picked over, flaked

  • 1

    can no-salt-added diced tomatoes - (14 1/2 oz)

  • 1

    cup salsa

  • 1/4

    teaspoon freshly-ground black pepper

  • 8

    fat-free flour tortillas - (6" dia)

  • 3/4

    cup shredded nonfat cheddar cheese

  • 3/4

    cup shredded nonfat Monterey Jack cheese

Directions

Preheat the oven to 350 degrees. In a large nonstick skillet, heat the oil. Add the onion and garlic; cook, stirring as needed, until softened, about 5 minutes. Stir in the crabmeat, tomatoes, salsa and pepper; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended, about 3 minutes. Spread about 1/2 cup of the crab mixture evenly in the bottom of a 10- by 6-inch baking pan. Place about 1/3 cup of the crab mixture on each of the tortillas; roll up and place them, seam-side down, in the pan. Spoon the remaining crab mixture evenly on top; sprinkle with the cheeses. Bake, covered, 25 minutes; uncover and bake until hot and bubbling and the cheese is golden, about 10 minutes longer. This recipe yields 4 servings. Per Serving: 382 Calories, 4 g Total Fat, 0 g Saturated Fat, 87 mg Cholesterol, 1,349 mg Sodium, 48 g Total Carbohydrate, 3 g Dietary Fiber, 36 g Protein, 310 mg Calcium. Serving Provides: 2 Breads, 1 Fruit/Vegetable, 2 Protein/Milk, 1 Fat. Points Per Serving: 7.

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