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.