Spinach And Crab Enchiladas Recipe

Name: Spinach And Crab Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion (8 oz.), peeled and chopped; 4 cloves garlic, peeled and minced; 2 fresh jalapeno chiles (about 2 oz. total), rinsed, stemmed, seeded, and minced; 8 ounces shelled cooked crab or 3 cans (6 oz. each) lump crabmeat, drained; 1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry; 3 cups shredded jack cheese (about 12 oz.); 1/2 cup chopped black olives; 1/2 cup chopped Italian parsley; 1/2 cup mayonnaise; 1 tablespoon Worcestershire; 1 teaspoon chili powder; 1/2 teaspoon cayenne; Salt and pepper; 2 cups tomato salsa or red enchilada sauce; 10 white or whole-wheat flour tortillas (7 to 8 in.)

Servings: persons

1 tablespoon olive oil
1 onion (8 oz.), peeled and chopped
4 cloves garlic, peeled and minced
2 fresh jalapeno chiles (about 2 oz. total), rinsed, stemmed, seeded, and minced
8 ounces shelled cooked crab or 3 cans (6 oz. each) lump crabmeat, drained
1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry
3 cups shredded jack cheese (about 12 oz.)
1/2 cup chopped black olives
1/2 cup chopped Italian parsley
1/2 cup mayonnaise
1 tablespoon Worcestershire
1 teaspoon chili powder
1/2 teaspoon cayenne
Salt and pepper
2 cups tomato salsa or red enchilada sauce
10 white or whole-wheat flour tortillas (7 to 8 in.)

1
Pour oil into a 10- to 12-inch frying pan over medium-high heat. When hot, add onion, garlic, and jalapenos. Stir frequently until onion is limp, 5 to 8 minutes.
2
In a large bowl, mix crab, spinach, 2 cups cheese, olives, parsley, mayonnaise, Worcestershire, chili powder, cayenne, and onion mixture. Add salt and pepper to taste.
3
Spread about 1 cup salsa level in a 9- by 13-inch baking dish. Spoon about 1/2 cup of the crab mixture along the center of a tortilla. Roll tortilla around filling. Repeat to fill remaining tortillas, arranging filled tortillas in a single layer over the sauce. Top evenly with remaining 1 cup salsa and remaining 1 cup cheese.
4
Bake in a 350u00b0 oven until cheese is browned and bubbling, about 30 minutes. Let cool in pan about 5 minutes, then serve from pan with a wide spatula.

1543

kcal

Calories

Fat

203

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 onion (8 oz.), peeled and chopped, 4 cloves garlic, peeled and minced, 2 fresh jalapeno chiles (about 2 oz. total), rinsed, stemmed, seeded, and minced, and more.

Yes, Spinach And Crab Enchiladas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach And Crab Enchiladas

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