SEAFOOD AND SPINACH ENCHILADAS

FOR THE SAUCE MIXTURE:
1 cup Old El Paso Thick ‘n Chunky salsa*
1/4 cup chili sauce
1/2 teaspoon ground cumin
1/4 cup chopped fresh cilantro
FOR THE CRABMEAT MIXTURE:
2 packages (8 oz each) refrigerated imitation crabmeat chunks
2 cups Green Giant frozen cut leaf spinach (from 1-lb bag), thawed, squeezed to drain
1 cup shredded Monterey ck cheese with jalapeno peppers (4 oz)
FOR THE ENCHILADAS:
8 (8 inch) flour tortillas*
1 cup shredded mild Cheddar cheese (4 oz)
Additional chopped fresh cilantro, if desired (for garnish)

Heat oven to 350 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In small bowl, mix salsa, chili sauce, cumin and 1/4 cup cilantro.

Break up crabmeat chunks slightly. In medium bowl, mix crabmeat, spinach, Monterey Jack cheese and 1/4 cup of the sauce mixture. Spread about 1/2 cup sauce mixture over bottom of baking dish.

Top each tortilla with about 2/3 cup crabmeat mixture. Roll up tortillas; place seam sides down in baking dish. Top with remaining sauce mixture. Sprinkle with Cheddar cheese.

Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.

Bake 35 to 40 minutes or until thoroughly heated. Garnish with additional cilantro.

Serve with additional salsa over the top.

*If using thick tortillas, use 2 cups salsa.

Makes 8 servings
From: Recipelink.com
Source: Recipe booklet: Quick-to-Fix Casseroles, Betty Crocker Recipe Magazine #217, February 2005