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1
Saute/fry' 1 clove of chopped garlic, minced onion and spices in 2 Tbsp.
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2
of lite butter for 2 to 3 min in a medium sized pot over medium heat.
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3
Add in white wine and mushrooms.
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4
Saute/fry' for another 5 to 7 min.
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5
Adjust seasoning depending on your taste.
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6
Add in salt if you like.
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7
Meanwhile, de-stem 6 ounces of fresh spinach.
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8
Chop it up, if desired.
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9
Add in walnuts to pot along with spinach.
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10
Saute/fry' spinach along with previous ingredients till it is wilted.
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11
You may need to add in a little more wine or possibly water if it is too dry of a mix.
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12
When wilted, take away from heat and add in lemon to spinach mix.
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13
Begin sauce by sauteing 2 Tbsp.
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14
lite butter, rest of chopped garlic and crab for 2 min in a medium sized sauce pan.
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15
Mix lowfat sour cream and yogurt together in a c.. Reduce heat and gradually stir in the lowfat sour cream yogurt mix to sauce pan.
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16
Heat thoroughly but don't boil stirring often.
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17
Take away from heat.
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18
Dip both sides of tortilla in lowfat sour cream yogurt sauce.
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19
Place approximately 3 Tbsp.
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20
of spinach mix in center of tortilla along with 1 Tbsp.
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21
of Mozzarella cheese.
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22
Roll up and place seam side down in greased lasagna style pan.
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23
Continue making enchiladas till spinach mix is gone.
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24
Pour remaining lowfat sour cream yogurt sauce over enchiladas.
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25
Top with remaining cheese and bake in a 350 degree oven for approximately 20 min or possibly till cheese is melted and sauce is bubbling.
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26
Makes approximately 4 servings.
