Easy Crabmeat Enchiladas recipe

6 servings

12 ounces imitation crabmeat, flaked

1/4 cup low-fat sour cream

1/2 onion, chopped

1 (10 ounce) can enchilada sauce

1/4 cup skim milk

6 (8 inch) low-fat flour tortilla

Preheat oven to 350 degrees F (175 degrees C).

In a large microwave-safe bowl, combine the flaked imitation crab, sour cream, onion, and 1/2 of the enchilada sauce; Mix well.

Microwave mixture on high for 2 to 3 minutes.

Pour milk into an 8 inch pie plate.

Dip the tortillas, one at a time, in the milk.

Fill each tortilla with 4 ounces of the crab mixture.

Roll tortilla and place in a greased 9x9 inch glass baking dish.

Pour remaining enchilada sauce over the top of the enchiladas.

Bake uncovered in a preheated oven for 20 minutes.