Crab Enchiladas Contributor: Serves: 4
Ingredients:
2 tsp canola oil 1 onion thinly sliced 2 garlic cloves, minced 3/4 lb cooked crab meat, picked over & flaked 14 1/2 oz can of diced tomatoes (no salt added) 1 cup salsa	1/4 tsp freshly ground black pepper 8 six-inch fat free flour tortillas 3/4 cup fat free cheddar cheese shreds 3/4 cup fat free monterey jack cheese shreds
Cooking Instructions:
Preheat to 350 degrees farenheit In a large nonstick skillet, heat the oil. Add the onion & garlic, cook, stirring as needed, until softened, about 5 min. Stir in crabmeat, tomatoes, salsa, and pepper. Bring to a boil. Reduce heat & simmer, uncovered, until flavors are blended, 3 minutes. Spread 1/2 cup of the crab mixture evenly in the bottom of a 10x6 baking pan. (I spray it with cooking spray too, just in case ) Place 1/3 cup of the mixture on each of the tortillas, roll up & place them seam-side-down in the pan. Spread the remaining mixture evenly over the top, and sprinkle with the cheeses. Bake COVERED 25 minutes. Then UNCOVER and bake until hot & bubbling and the cheese is golden, about 10 minutes longer. Serve!
Serving Suggestions:
Nutrition Facts:
382 calorites, 4g total fat, 0g saturated fat, 87mg cholesterol, 1,349mg sodium, 48g total carb, 3g dietary fiber, 36g protein, 310mg Calcium.