Crab Enchiladas

Like many people at the start of a new year, I attended a crab feed.  I didn't like crab until I started having to work a crab feed and got fed for free.  So now I love it!  And you can't leave without  leftovers! So what do you do with a whole bowl full of crab? First you have to shell it - a  long tedious process, but goes fast when you are catching up on Netflix.  Then you make something good.  This recipe is my version of crab enchiladas.  It's light and not fishy tasting at all.  I used healthier ingredients, like low-carb tortillas, and low fat cheese - and I didn't really miss the real stuff. However, if that is not appealing to you, by all means bring on the carbs and fat!



What I used:
 
shelled crab meat
1 can corn, drained
2 tomatoes, diced
2 green onions, chopped
handful cilantro, chopped
low-carb tortillas

low fat "mexican style" shredded cheese

1 jar salsa verde (probably should have used 1 1/2 - 2 for this much, depending on how much sauce you like

sour cream
glass baking dish

What I did:

1.  First I prepared all my ingredients-drained the corn, chopped the tomatoes, onions, and cilantro.  I also ran my fingers through the shelled crab to break it up and make sure no shells were left behind.

2.  Next I prepared the enchiladas.  On each tortillas, I put about a tablespoon of crab meat, then sprinkled on some corn, tomatoes, green onions, and cilantro.  I topped it off with a small handful of shredded cheese.   

3.  Once filled, roll the enchilada and place in a glass baking dish.  As you can see, I ended up making enough to fill two glass dishes.

4.  Once all the enchiladas are completely assembled, pour the salsa verde over the top and sprinkle with more shredded cheese.  Cover with foil and bake at 350* for about 30 minutes or until the cheese and sauce bubbles.  You can remove the foil towards the end if you want the top to brown slightly. 

5.  When ready to serve, dollop some sour cream on top. Enjoy!!