Rating: 4 stars
2 Ratings
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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.

This Story Originally Appeared On sunset.com

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Credit: David Prince

Recipe Summary test

Yield:
MAKES: 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

400 calories; calories from fat 54%; protein 17g; fat 24g; saturated fat 8g; carbohydrates 28g; fiber 2.5g; sodium 913mg; cholesterol 65mg.
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