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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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. 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 |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large microwave-safe bowl, combine the flaked imitation crab, sour cream, onion, and 1/2 of the enchilada sauce; Mix well.
3. Microwave mixture on high for 2 to 3 minutes.
4. 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.
5. Bake uncovered in a preheated oven for 20 minutes.
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