Spinach and Crab Enchiladas

Spinach and Crab Enchiladas
Photo by David Prince

Ingredients

  • ½ cup mayonnaise
  • 2 fresh jalapeño chiles (about 2 oz. total), rinsed, stemmed, seeded, and minced
  • 1 onion (8 oz.), peeled and chopped
  • 1 tablespoon olive oil
  • 2 fresh jalapeño chiles (about 2 oz. total), rinsed, stemmed, seeded, and minced
  • 1 teaspoon chili powder
  • 1 teaspoon chili powder
  • + 25 more ingredients
    • 1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry
    • 8 ounces shelled cooked crab or 3 cans (6 oz. each) lump crabmeat, drained
    • 10 white or whole-wheat flour tortillas (7 to 8 in.)
    • 2 cups tomato salsa or red enchilada sauce
    • ½ cup mayonnaise
    • 1 onion (8 oz.), peeled and chopped
    • 4 cloves garlic, peeled and minced
    • ½ teaspoon cayenne
    • 1 tablespoon Worcestershire
    • ½ teaspoon cayenne
    • 1 tablespoon Worcestershire
    • 2 cups tomato salsa or red enchilada sauce
    • 10 white or whole-wheat flour tortillas (7 to 8 in.)
    • Salt and pepper
    • ½ cup chopped Italian parsley
    • 3 cups shredded jack cheese (about 12 oz.)
    • 8 ounces shelled cooked crab or 3 cans (6 oz. each) lump crabmeat, drained
    • ½ cup chopped black olives
    • 1 tablespoon olive oil
    • ½ cup chopped Italian parsley
    • ½ cup chopped black olives
    • Salt and pepper
    • 3 cups shredded jack cheese (about 12 oz.)
    • 1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry
    • 4 cloves garlic, peeled and minced

1. Pour oil into a 10- to 12-inch frying pan over medium-high heat. When hot, add onion, garlic, and jalapeños. Stir frequently until onion is limp, 5 to 8 minutes. 2. In a large bowl, mix crab, spinach, 2 cups cheese, olives, parsley, mayonnaise, Worcestershire, chili powder, cayenne, and onion ...

View full recipe at My Recipes

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