From Paulette Vickery's Recipe Collection

WW: CRAB ENCHALADAS

fish, main dish

2 teaspoon olive oil
1 each onion, chopped
2 teaspoon minced garlic, in a jar
3/4 lb cooked crab, flaked
1 can diced tomatoes, 14 1/2oz
1 cup salsa
1/4 teaspoon black pepper
8 each nonfat flour tortillas 6inch
3/4 cup nonfat cheddar cheese
3/4 cup nonfat jack cheese

Preheat oven to 350 degrees. Heat oil in a large nonstick skillet. Add onion and garlic and cook until tender, about 5 minutes. Stir in crab, tomatoes, salsa, and pepper. Bring to a boil. Reduce the heat and simmer uncovered until flavors are blended, about 3 minutes. Spread about 1/2 cup crab mixture evenly in the bottom of a sprayed 10-6 inch baking pan. Place about 1/3 cup crab mixture on each of the tortillas. Roll up and place them seam side down in the pan. Spoon the remaining crab mixture evenly on top, and sprinkle with the cheeses. Bake covered 25 minutes, uncover and bake until hot and bubbly and the cheese is golden, about 10 minutes longer. Per serving: calories 382, total fat 4 G, saturated fat 0 G, cholesterol 87 MG, sodium 1349 MG, carbohydrate 48 G, fiber 3 G, protein 36 G, calcium 310 MG, points 7.

Yield: 4 servings




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