Thursday, December 27, 2007

Crab Enchiladas

Sounds weird, but tastes great. Dave asks for these at least once every two weeks.


12 ounces imitation crabmeat, flaked or chopped
1/4 cup low-fat sour cream
1 (10 ounce) can green chile enchilada sauce, divided
1 cup salsa (your choice), divided
6 (8 inch) low-fat flour tortilla


  1. Preheat oven to 350.
  2. Combine crab meat, 1/4 cup low-fat sour cream, 1/2 can green chile enchilada sauce and 1/2 cup salsa in a microwave safe bowl and mix well. Microwave on high for 2 minutes.
  3. Divide crab mixture evenly among the six tortillas and roll.
  4. Bake uncovered for 15 minutes.

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