Crab Enchiladas

Portion Size: 1 Enchilada 

Ingredients: Yields: 8 servings

Ingredients Notes: 
3 cups imitation crabchopped 
1 yellow onionWashed, peeled and diced 
3 cloves garlicWashed, peeled and minced
1 (14 oz.) package fresh spinachWashed and stems removed 
8 oz. low fat shredded Monterey Jack Cheese 
1 cup low fat ricotta cheese
1 cup light sour cream 
1 teaspoon salt
½ teaspoon ground black pepper 
8  flour tortillas May use whole grain
8 oz. low fat mozzarella cheese 


Steps:Directions: Critical Control Point /Quality Assurance
1Preheat oven to 350 degrees F (175 degrees C).
2Heat olive oil in a saucepan over medium heat; cook and stir onion and garlic until softened, about 2 minutes.
3Fold spinach into mixture and cook until wilted, 3 to 5 minutes.
4Mix Monterey Jack cheese, ricotta cheese, sour cream, salt, crab and black pepper into spinach mixture.
5Heat a skillet over medium heat; warm tortillas, 1 at a time, in the hot skillet until flexible, about 30 seconds per side.
6Spoon spinach mixture down the center of each warmed tortilla.
7Roll tortilla around filling; place filled tortillas seam sides down into a 9×13-inch casserole dish. Top with mozzarella cheese.
8Bake in the preheated oven until sauce is bubbling and cheese topping is slightly browned, 20 to 25 minutes.Cook until internal temperature reaches 165°F for 15 seconds.

Jacqueline Larson M.S., R.D.N. and Associates