Crabby Rice Enchiladas
|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)|
|Dairy sour cream||1 Cup (16 tbs)|
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.
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.
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.