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

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. 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. 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 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.

Nutritional Information

Calories:

400 (54% from fat)

Protein:

17g

Fat:

24g (sat 8)

Carbohydrate:

28g

Fiber:

2.5g

Sodium:

913mg

Cholesterol:

65mg