Spinach and Crab Enchiladas

Christine Datian serves these rich, tasty crab enchiladas with a sliced tomato and red onion salad. If vine-ripened tomatoes have already disappeared in your area, use cherry tomatoes.

Yield: MAKES: 8 to 10 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 400
  • Calories from fat: 54%
  • Protein: 17g
  • Fat: 24g
  • Saturated fat: 8g
  • Carbohydrate: 28g
  • Fiber: 2.5g
  • Sodium: 913mg
  • Cholesterol: 65mg

Ingredients

  • 1 tablespoon olive oil
  • 1 onion (8 oz.), peeled and chopped
  • 4 cloves garlic, peeled and minced
  • 2 fresh jalapeño 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.)

Preparation

  1. 1. Pour oil into a 10- to 12-inch frying pan over medium-high heat. When hot, add onion, garlic, and jalapeños. Stir frequently until onion is limp, 5 to 8 minutes.
  2. 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. 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. 4. Bake in a 350° 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.
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