Davis Crab Enchiladas
- Ready In:
- 35mins
- Ingredients:
- 13
- Yields:
-
6 enchiladas
- Serves:
- 6
ingredients
- 1 tablespoon oil
- 2 -3 garlic cloves
- 1⁄2 onion, chopped
- 1⁄2 cup frozen corn
- 1 cup spinach (preferably fresh)
- 1 1⁄2 cups crab
- 3⁄4 cup sour cream
- 3⁄4 cup salsa
- 1 (6 ounce) can olives
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon dried chipotle powder
- 6 tortillas (preferably corn)
- 1 cup cheese, shredded
directions
- Preheat oven to 400 degrees.
- Sautee chopped onion and garlic in the oil until the onion is translucent.
- Add frozen corn and fresh spinach until the spinach has wilted.
- Mix in 1/2 cup salsa, 1/2 cup sour cream, spices, 3/4 can olives, and crab meat. Simmer until heated through.
- If tortillas aren't pliable enough to roll, steam them until they won't break while rolling the enchiladas.
- Assemble the enchiladas in a baking dish.
- Mix remaining salsa and sour cream. Top enchiladas with the mixture, the remaining olives, and cheese.
- Cover with foil; bake for 15 minutes, or until cheese is melted and enchiladas and heated through.
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