Crab Enchiladas

1 Container (8 oz. / 227 g) Nonfat Soft-Style Cream Cheese
2 Cans (6 oz. / 170 g each) Crabmeat, drained and flaked
1 Cup / 250 mL Shredded Reduced-Fat Monterey Jack Cheese
2 Tbsp. / 30 mL 1% Milk
2 teas. / 10 mL Watkins Onion Granules
1-1/2 teas. / 7.5 mL Watkins Parsley
3/4 teas. / 4 mL Watkins Garlic Granules
1/4 teas. / 2.5 mL Watkins Black Pepper
8 (8-inch / 20-cm) Flour Tortillas
1/2 Cup / 125 mL Shredded Reduced-Fat Monterey Jack Cheese
1 Cup / 250 mL Nonfat Sour Cream
1 Tbsp. / 15 mL tomato sauce
3 Tbsp. / 45 mL Chopped Green Onions

For filling, combine the first eight ingredients; mix well. Spoon filling down center of each tortilla and roll up. Place enchiladas, seam-side-down in an 11-x7-inch / 28-x18-cm glass baking dish. Cover with foil. Bake at 350ºF / 180ºC for 20 minutes. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes, or until cheese is melted and mixture is heated through. Keep covered and let stand while preparing topping.

For sauce, combine sour cream, Inferno Sauce, and green onions. Serve enchiladas with sour cream sauce and additional Inferno Sauce, if desired. Makes 4 servings.

Nutritional Information Per Serving:
Calories 520, Protein 49g, Carbohydrates 50g, Sodium 1000mg, Fat 14g, Saturated fat 6g, Cholesterol 109mg, Dietary fiber 2g

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