Spinach and Crab Enchiladas

Spinach and Crab Enchiladas

1 tablespoon olive oil
1 onion (8 oz.), peeled and chopped
4 cloves garlic, peeled and minced
2 fresh jalapeño chiles (about 2 oz. total), rinsed, stemmed, seeded, and minced
8 ounces shelled cooked crab or 3 cans (6 oz. each) lump crab meat, drained
1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry
3 cups shredded jack cheese (about 12 oz.)
1/2 cup chopped black olives
1/2 cup chopped Italian parsley
1/2 cup mayonnaise
1 tablespoon Worcestershire
1 teaspoon chili powder
1/2 teaspoon cayenne
Salt and pepper
2 cups tomato salsa or red enchilada sauce
10 white or whole-wheat flour tortillas (7 to 8 in.)

Pour oil into a 10- to 12-inch frying pan over medium-high heat. When hot, add onion, garlic, and jalapeños. Stir frequently until onion is limp, 5 to 8 minutes.

In a large bowl, mix crab, spinach, 2 cups cheese, olives, parsley, mayonnaise, Worcestershire, chili powder, cayenne, and onion mixture. Add salt and pepper to taste.

Spread about 1 cup salsa level in a 9- by 13-inch baking dish. Spoon about 1/2 cup of the crab mixture along the center of a tortilla. Roll tortilla around filling. Repeat to fill remaining tortillas, arranging filled tortillas in a single layer over the sauce. Top evenly with remaining 1 cup salsa and remaining 1 cup cheese.

Bake in a 350° oven until cheese is browned and bubbling, about 30 minutes. Let cool in pan about 5 minutes, then serve from pan with a wide spatula.

Yield: MAKES: 8 to 10 servings