Easy Crabmeat Enchiladas
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"I developed this recipe while on a diet. It's absolutely delicious and at the same time, low in fat! Easily doubled to accommodate larger groups."
Original recipe yield: 6 servings.
- Prep Time:
- 15 Minutes
- Cook Time:
- 20 Minutes
- Ready In:
- 35 Minutes
- Servings:
- 6
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INGREDIENTS:
- 12 ounces imitation crabmeat, flaked
- 1/4 cup low-fat sour cream
- 1/2 onion, chopped
- 1 (10 ounce) can enchilada sauce
- 1/4 cup skim milk
- 6 (8 inch) low-fat flour tortilla
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DIRECTIONS:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large microwave-safe bowl, combine the flaked imitation crab, sour cream, onion, and 1/2 of the enchilada sauce; Mix well.
- Microwave mixture on high for 2 to 3 minutes.
- Pour milk into an 8 inch pie plate. Dip the tortillas, one at a time, in the milk. Fill each tortilla with 4 ounces of the crab mixture. Roll tortilla and place in a greased 9x9 inch glass baking dish. Pour remaining enchilada sauce over the top of the enchiladas.
- Bake uncovered in a preheated oven for 20 minutes.
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