Crab Enchiladas
Portion Size: 1 Enchilada
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 3 cups imitation crab | chopped |
| 1 yellow onion | Washed, peeled and diced |
| 3 cloves garlic | Washed, peeled and minced |
| 1 (14 oz.) package fresh spinach | Washed 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 |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 350 degrees F (175 degrees C). | |
| 2 | Heat olive oil in a saucepan over medium heat; cook and stir onion and garlic until softened, about 2 minutes. | |
| 3 | Fold spinach into mixture and cook until wilted, 3 to 5 minutes. | |
| 4 | Mix Monterey Jack cheese, ricotta cheese, sour cream, salt, crab and black pepper into spinach mixture. | |
| 5 | Heat a skillet over medium heat; warm tortillas, 1 at a time, in the hot skillet until flexible, about 30 seconds per side. | |
| 6 | Spoon spinach mixture down the center of each warmed tortilla. | |
| 7 | Roll tortilla around filling; place filled tortillas seam sides down into a 9×13-inch casserole dish. Top with mozzarella cheese. | |
| 8 | Bake 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. |
Posted in Seafood Lunch Recipes
