Crab Meat Enchiladas Recipe
Ingredients
| 1 cup Brand Rice | ||
| Water | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Butter/Margarine | 1 Tablespoon | |
| 1 or 2 (6-oz.) pkgs. frozen crab meat, thawed and diced | ||
| Green onion | 1/4 Cup (16 tbs), chopped | |
| Shredded monterey jack cheese | 1 Cup (16 tbs) | |
| Sauce | 2 Can (10oz) | |
| 1/3 cup vegetable oil, if needed | ||
| Corn tortillas | 16 , uncooked | |
| Dairy sour cream | 1 Cup (16 tbs) | |
| Pitted ripe olives, quartered, for garnish | ||
Directions
Preheat oven to 350° F (177°C).
Cook rice with water, salt and butter or margarine according to package directions.
Stir crabmeat, onion, 1 cup cheese and 3 tablespoons of the enchilada sauce into cooked rice.
If the tortillas are not soft, heat oil in a small skillet.
Heat tortillas in oil, one at a time, until soft.
Drain on paper towels.
If tortillas are already soft, they need not be softened in oil.
Spread each tortilla down center with about 1/4 cup rice mixture.
Roll up.
Arrange in 13-1/2" x 8-1/2" baking dish.
Pour remaining enchilada sauce over tortillas.
Cover with aluminum foil, crimping it tightly to edges of dish.
Bake 25 minutes.
Uncover.
Sprinkle with 1 cup cheese.
Return to oven until thoroughly heated and cheese melts, 5 to 10 minutes.
Top with sour cream.
Garnish with olives
Cook rice with water, salt and butter or margarine according to package directions.
Stir crabmeat, onion, 1 cup cheese and 3 tablespoons of the enchilada sauce into cooked rice.
If the tortillas are not soft, heat oil in a small skillet.
Heat tortillas in oil, one at a time, until soft.
Drain on paper towels.
If tortillas are already soft, they need not be softened in oil.
Spread each tortilla down center with about 1/4 cup rice mixture.
Roll up.
Arrange in 13-1/2" x 8-1/2" baking dish.
Pour remaining enchilada sauce over tortillas.
Cover with aluminum foil, crimping it tightly to edges of dish.
Bake 25 minutes.
Uncover.
Sprinkle with 1 cup cheese.
Return to oven until thoroughly heated and cheese melts, 5 to 10 minutes.
Top with sour cream.
Garnish with olives
Chef
