Monday, May 16, 2011

Chicken and Crab Enchiladas

by Wendy Kaupa

2 cups shredded cooked chicken
12 oz cooked crabmeat or imitation crabmeat
1 (15.25oz) can whole kernel corn, drained
1 (15oz) can black beans, rinsed and drained
1 (4oz) can diced freen chile peppers, drained
2 tbsp fresh lemon juice
1/4 tsp garlic salt
1/4 tsp onion salt
2 (16oz) jars taco sauce or 3.25 cups salsa, divided
2 cups shredded Monterey Jack cheese, divided
12 (7 or 8in) flour tortillas
1/3 cup chopped black olives
1/3 cup chopped tomato
1. Preheat oven to 350. Lightly coat a rectangular 3-quart baking dish with nonstick cooking spray. In a large bowl combine chicken, crabmeat, corn, beans, chile peppers, lemon juice, garlic salt and onion salt. Stir in 1 cup of the taco sauce and 1 cup of the cheese.
2. Spread 1/2 cup taco sauce in the baking dish. Spoon about 1/2 cup of the chicken mixture on each tortilla; place seam side down on taco sauce in dish. Pour remaining taco sauce on top.
3. Tightly cover dish with foil. Place in oven and bake 30 minutes. Uncover, sprinkle with remaining cheese, and bake about 10 minutes more or until cheese melts. Sprinkle with olives and tomato and serve.

Serves 6

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