Cooking Index - Cooking Recipes & IdeasCrab Enchiladas Recipe - Cooking Index

Crab Enchiladas

Type: Fish, Shellfish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

2 teaspoons 10mlCanola oil
1   Onion - thinly sliced
2   Garlic cloves - minced
3/4 lb 340g / 11ozCooked crabmeat - picked over, flaked
1   No-salt-added diced tomatoes - (14 1/2 oz)
1 cup 237mlSalsa
1/4 teaspoon 1.3mlFreshly-ground black pepper
8   Fat-free flour tortillas - (6" dia)
3/4 cup 109g / 3.8ozShredded nonfat cheddar cheese
3/4 cup 109g / 3.8ozShredded nonfat Monterey Jack cheese

Recipe Instructions

Preheat the oven to 350 degrees.

In a large nonstick skillet, heat the oil. Add the onion and garlic; cook, stirring as needed, until softened, about 5 minutes.

Stir in the crabmeat, tomatoes, salsa and pepper; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended, about 3 minutes.

Spread about 1/2 cup of the crab mixture evenly in the bottom of a 10- by 6-inch baking pan. Place about 1/3 cup of the crab mixture on each of the tortillas; roll up and place them, seam-side down, in the pan. Spoon the remaining crab mixture evenly on top; sprinkle with the cheeses.

Bake, covered, 25 minutes; uncover and bake until hot and bubbling and the cheese is golden, about 10 minutes longer.

This recipe yields 4 servings.

Per Serving: 382 Calories, 4 g Total Fat, 0 g Saturated Fat, 87 mg Cholesterol, 1,349 mg Sodium, 48 g Total Carbohydrate, 3 g Dietary Fiber, 36 g Protein, 310 mg Calcium.

Serving Provides: 2 Breads, 1 Fruit/Vegetable, 2 Protein/Milk, 1 Fat.

Points Per Serving: 7.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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