Crab Enchiladas
serves 6

Crab Enchiladas

The cool flavor of the crab filling and the spiciness of the sauce make for an amazing enchilada.

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Enchilada Sauce:
1/2 tablespoon olive oil
1/4 chopped onion
3 cloves chopped garlic
1 can (14.5 ounce) no-salt added diced tomatoes
1 teaspoon ground cumin
1/2 teaspoon ground red pepper
1/2 cup low-sodium chicken broth

Crab Filling:
16 ounces crab (If no fresh crab is available use 2-6 oz. cans)
1 (4 ounce) can diced green chilies
2 ounces softened low-fat cream cheese
1/2 cup non-fat plain Greek style yogurt
12 corn tortillas
1 cup grated cheddar cheese
1/4 cup sliced olives

1. Heat small saucepan over medium high heat. When pan is hot add the oil, onion, and garlic sauteing until soft.
2. Add tomatoes, cumin, red pepper, and chicken broth. Bring to a boil. 
3. Turn sauce to low, cover, and simmer 20 minutes.
4. Meanwhile, in a medium size bowl mix crab, green chilies, cream cheese, and yogurt. Refrigerate until ready to use.
5. Pour 1 cup of sauce in the bottom of a 9x13 inch baking dish.
6. Place 4 corn tortillas in a damp paper towel, wrap, and microwave on high 20-30 seconds. Separate the tortillas right away. 
7. Fill each tortilla with filling and place seam side down in a baking dish. 
8. Repeat step 6 until all tortillas are filled. 
9. Pour remaining sauce over the tortillas and sprinkle the grated cheese and olives over top. 
10. Cover, and bake in a 350 degree oven for 30-35 minutes. 

Calories 268, Fat 5.9g, Cholesterol 81mg, Sodium 463mg
Carbohydrates 27.9g, Fiber 3.9g, Sugars 3.5g, Protein 25.6g