Enchiladas filled with imitation crabmeat, sour cream, onion, and topped with enchilada sauce.
INGREDIENTS (for 6 servings):
- 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
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.