Crab Enchiladas
serves 6

Crab Enchiladas
The cool flavor of the crab filling and the spiciness of the sauce make for an amazing enchilada.
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 |
- Heat small saucepan over medium high heat. When pan is hot add the oil, onion, and garlic sauteing until soft.
- Add tomatoes, cumin, red pepper, and chicken broth. Bring to a boil.
- Turn sauce to low, cover, and simmer 20 minutes.
- Meanwhile, in a medium size bowl mix crab, green chilies, cream cheese, and yogurt. Refrigerate until ready to use.
- Pour 1 cup of sauce in the bottom of a 9x13 inch baking dish.
- Place 4 corn tortillas in a damp paper towel, wrap, and microwave on high 20-30 seconds. Separate the tortillas right away.
- Fill each tortilla with filling and place seam side down in a baking dish.
- Repeat step 6 until all tortillas are filled.
- Pour remaining sauce over the tortillas and sprinkle the grated cheese and olives over top.
- 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
Carbohydrates 27.9g, Fiber 3.9g, Sugars 3.5g, Protein 25.6g