Seafood Enchiladas

• fresh spinach↗1 cups

  10 ounce package frozen spinach

• imitation crabmeat1 package

  16 ounce

• fat free cream cheese1 brick

  8 ounce

• skim milk↗1⁄2 cup
• onion powder↗1 tablespoon
• garlic salt1 teaspoon
• reduced-fat mozzarella cheese↗1 cup
• diced green chilies1 can

  4 ounce

• flour tortillas↗12

  small

• enchilada sauce↗1 can

  19 ounce

Step-by-step instructions

1. 1

   Saute spinach in oil if using fresh, or thaw and drain frozen in a colander if using frozen.

2. 2

   In a bowl, combine softened cream cheese, milk, onion powder and garlic salt. Mix in green chilies and crab flakes.

3. 3

   Lay tortillas flat, fill with a layer of cream cheese mixture, spinach, and then top with shredded cheese. Roll shut and place in baking dish.

4. 4

   Freeze, and then thaw for use, or bake fresh at 400* for 25 minutes. Top with enchilada sauce, cook 5 more minutes.

5. 5

   Enjoy!