Spinach And Crab Enchiladas

• 1 tablespoon olive oil
• 1 onion (8 oz.), peeled and chopped
• 4 cloves garlic, peeled and minced
• 2 fresh jalapeno chiles (about 2 oz. total), rinsed, stemmed, seeded, and minced
• 8 ounces shelled cooked crab or 3 cans (6 oz. each) lump crabmeat, 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.)

1. Pour oil into a 10- to 12-inch frying pan over medium-high heat. When hot, add onion, garlic, and jalapenos. Stir frequently until onion is limp, 5 to 8 minutes.
2. 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.
3. 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.
4. Bake in a 350u0b0 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.

olive oil, onion, garlic, fresh jalapeufo chiles, crab, spinach, jack cheese, black olives, italian parsley, mayonnaise, worcestershire, chili powder, cayenne, salt, tomato salsa, white

Taken from www.myrecipes.com/recipe/spinach-crab-enchiladas (may not work)