Spinach and Crab Enchiladas

Name: Spinach and Crab Enchiladas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Mexican
Ingredients: 118 milliliters chopped black olives; 1 teaspoons cayenne; 1 teaspoon chili powder; 10 white or whole-wheat flour tortillas (7 to 8 in.); 4 cloves garlic, peeled and minced; 340 grams cups shredded jack cheese (about; 2 fresh jalapeño chiles (about 2 oz. total), rinsed, stemmed, seeded, and minced; 227 grams shelled cooked crab or 3 cans (6 oz. each) lump crabmeat, drained; 118 milliliters mayonnaise; 1 Tbsp olive oil; 227 grams onion , peeled and chopped; 118 milliliters chopped Italian parsley; 473 milliliters tomato salsa or red enchilada sauce; 10 servings Salt and pepper; 283 grams box frozen chopped spinach, thawed and squeezed dry; 1 Tbsp Worcestershire

Spinach and Crab Enchiladas might be just the Mexican recipe you are searching for. Watching your figure? This pescatarian recipe has 375 calories, 17g of protein, and 23g of fat per serving. This recipe serves 10. This recipe covers 23% of your daily requirements of vitamins and minerals. A mixture of worcestershire, onion, chili powder, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Pour oil into a 10- to 12-inch frying pan over medium-high heat. When hot, add onion, garlic, and jalapeos. Stir frequently until onion is limp, 5 to 8 minutes.

Ingredients you will need

Garlic

Onion

Cooking Oil

Equipment you will use

Frying Pan

In a large bowl, mix crab, spinach, 2 cups cheese, olives, parsley, mayonnaise, Worcestershire, chili powder, cayenne, and onion mixture.

Ingredients you will need

Worcestershire Sauce

Ground Cayenne Pepper

Mayonnaise

Parsley

Spinach

Cheese

Olives

Onion

Crab

Equipment you will use

Bowl

Add salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Spread about 1 cup salsa level in a 9- by 13-inch baking dish. Spoon about 1/2 cup of the crab mixture along the center of a tortilla.

Ingredients you will need

Tortilla

Spread

Salsa

Crab

Equipment you will use

Baking Pan

Roll tortilla around filling. Repeat to fill remaining tortillas, arranging filled tortillas in a single layer over the sauce. Top evenly with remaining 1 cup salsa and remaining 1 cup cheese.

Ingredients you will need

Tortilla

Cheese

Salsa

Sauce

Roll

Bake in a 350 oven until cheese is browned and bubbling, about 30 minutes.

Ingredients you will need

Cheese

Equipment you will use

Oven

Let cool in pan about 5 minutes, then serve from pan with a wide spatula.

Equipment you will use

Spatula

Frying Pan

Equipment

Ingredients

Servings:

118milliliters

chopped black olives 1teaspoons

cayenne 1teaspoon

chili powder 10

white or whole-wheat flour tortillas (7 to 8 in.)4cloves

garlic, peeled and minced 340grams

cups shredded jack cheese (about 2

fresh jalapeño chiles (about 2 oz. total), rinsed, stemmed, seeded, and minced 227grams

shelled cooked crab or 3 cans (6 oz. each) lump crabmeat, drained 118milliliters

mayonnaise 1Tbsp

olive oil 227grams

onion , peeled and chopped 118milliliters

chopped Italian parsley 473milliliters

tomato salsa or red enchilada sauce 10servings

Salt and pepper 283grams

box frozen chopped spinach, thawed and squeezed dry 1Tbsp

Worcestershire

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is DeLoach Russian River Pinot Noir. It has 4.4 out of 5 stars and a bottle costs about 14 dollars.