Thursday, July 3, 2008

Spinach and Crab Enchiladas

I thought the jalapeno in this was a bit too strong for the crab flavor, but others might disagree. Overall, these are pretty good. Very filling.

1/2 cup green onion, chopped
4 cloves garlic, peeled and minced
2 fresh jalapeƱo 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 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. In a large bowl, mix crab, spinach, 2 cups cheese, parsley, mayonnaise, Worcestershire, chili powder, cayenne, green onion, garlic, and jalapenos. Add salt and pepper to taste.

2. 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.

3. 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.

--Adapted from Cooking Light magazine

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