Crab Enchiladas with Cherry Tomato Salsa
Crab Enchiladas with Cherry Tomato Salsa is a home-style recipe made with Flour Tortillas, Corn Oil, Fresh Lump Crabmeat Picked Over, Grated Jalapeno Jack Cheese, Shredded Fresh Spinach Leaves, and Cherry Tomato Salsa.
Ingredients
- 6.0 Flour Tortillas
- 3.0 tbsp Corn Oil
- 10.0 oz Fresh Lump Crabmeat Picked Over
- 1.0 cup Grated Jalapeno Jack Cheese
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Method (preview)
- 1
Preheat the oven to 300F. Wrap the tortillas tightly in foil and
- 2
bake for 10 to 15 minutes, until heated through.
In a medium skillet, heat the oil. Add the crabmeat and saute over
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