Crab Enchiladas

By á-170456

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

Details

Servings 4

Preparation

Step 1

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.