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Crabby Rice Enchiladas

Ingredients
  Converted rice 1 Cup (16 tbs) (Uncle Ben's Brand)
  Frozen crabmeat 12 Ounce, thawed and diced (1 Or 2 Packages, 6 Ounce Each)
  Chopped green onion 1⁄4 Cup (4 tbs)
  Monterey jack cheese 1⁄2 Pound, shredded
  Enchilada sauce 1 Can (10 oz)
  Cooking oil 1⁄3 Cup (5.33 tbs)
  Corn tortillas 16
  Dairy sour cream 1 Cup (16 tbs)
Directions

Cook rice according to package directions.
Stir, crab-meat, onion, 1 cup cheese and 3 Tbs.
enchilada sauce into cooked rice.
Heat oil in small skillet.
Heat tortillas, one at a time, until soft.
Drain on paper toweling.
Spread each tortilla down center with about 1/4 cup rice mixture.
Roll up.
Arrange in 13 1/2 x 8 1/2 inch baking dish.
Pour remaining enchilada sauce over tortillas.
Cover with aluminum foil, crimping it tightly to edges of dish.
Bake at 350°F for 25 minutes.
Uncover.
Sprinkle with remaining cheese.
Return to oven until thoroughly heated and cheese melts, 5 to 10 minutes.
Top with sour cream; garnish with olives if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked

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