Crabby Rice Enchiladas Recipe
Ingredients
| 1 cup Uncle Ben's Converted Brand Rice | ||
| Crabmeat | 1 Ounce, frozen | |
| Green onion | 1/4 Cup (16 tbs), chopped | |
| Monterey jack cheese | 1/2 Pound, shredded | |
| 1 10-ounce can enchilada sauce | ||
| Cooking oil | 1/3 Cup (16 tbs) | |
| Corn tortillas | 16 | |
| Dairy sour cream | 1 Cup (16 tbs) | |
Directions
Cook rice according to package directions.
Stir, crab-meat, onion, 1 cup cheese and 3 Tbs.
enchilada sauce into cooked rice.
Heat oil in small skillet.
Heat tortillas, one at a time, until soft.
Drain on paper toweling.
Spread each tortilla down center with about 1/4 cup rice mixture.
Roll up.
Arrange in 13 1/2 x 8 1/2 inch baking dish.
Pour remaining enchilada sauce over tortillas.
Cover with aluminum foil, crimping it tightly to edges of dish.
Bake at 350°F for 25 minutes.
Uncover.
Sprinkle with remaining cheese.
Return to oven until thoroughly heated and cheese melts, 5 to 10 minutes.
Top with sour cream; garnish with olives if desired.
Stir, crab-meat, onion, 1 cup cheese and 3 Tbs.
enchilada sauce into cooked rice.
Heat oil in small skillet.
Heat tortillas, one at a time, until soft.
Drain on paper toweling.
Spread each tortilla down center with about 1/4 cup rice mixture.
Roll up.
Arrange in 13 1/2 x 8 1/2 inch baking dish.
Pour remaining enchilada sauce over tortillas.
Cover with aluminum foil, crimping it tightly to edges of dish.
Bake at 350°F for 25 minutes.
Uncover.
Sprinkle with remaining cheese.
Return to oven until thoroughly heated and cheese melts, 5 to 10 minutes.
Top with sour cream; garnish with olives if desired.
Chef
