Crab Enchiladas

6 flour tortillas (7 inches in diameter)
3 tablespoons corn oil
10 ounces fresh lump crabmeat, picked over
1 cup grated Jalapeno Jack cheese (about 5 ounces)
1 cup shredded fresh spinach leaves
Cherry Tomato Salsa

Preheat the oven to 300F.

Wrap the tortillas tightly in foil and bake for 10 to 15 minutes, until heated through.

In a medium skillet, heat the oil. Add the crabmeat and saute over moderately high heat until heated through, 2 to 3 minutes.

Spoon the crabmeat onto the center of the warm tortilla and sprinkle with the cheese and the spinach. Roll the tortillas into cylinders and place on a warmed serving plate, seam-side down.

Surround with Cherry Tomato Salsa.


Lodge Cast Iron Skillet, Pre-Seasoned, 10.25-inch

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