Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 jalapeno chiles, stemmed, seeded and minced
  • 8 ounces shelled cooked crab
  • 10 oz/ 1 box frozen spinach
  • 3 cups shredded jack cheese
  • ½ cup chopped black olives
  • ½ cup chopped cilantro
  • cup mayonnaise
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon chili powder
  • ½ teaspoon cayenne pepper
  • salt and pepper
  • 2 cups tomato salsa or red enchilada sauce
  • 10 small flour tortillas, 7-8"

Directions

SautÈ the onion, garlic and jalapenos in the olive oil, stirring frequently until limp, 5 to 8 minutes. In a large bowl, mix crab, spinach, 2 cups cheese, olives, cilantro, mayonnaise, Worcestershire, chili powder, cayenne and the onion mixture. Salt and pepper to taste.

Spread about 1 cup of the salsa or sauce on the bottom of a 9x13" baking dish. Spoon about 1/2 cup of the crab mixture into a tortilla, roll it around the filling, and set it in the pan. Repeat to fill the remaining tortillas, arranging the tortillas in a single layer on the sauce. Top evenly with the remaining 1 cup of salsa and remaining 1 cup of cheese.

Bake about 30 minutes in a 350∞F oven, until cheese is lightly browned and bubbling. Let cool for about 5 minutes, and serve.

Nutritional Information
400 cal each.
MacGourmet downloadCrab and Spinach Enchiladas. To import, drag image to your MacGourmet recipe box.

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