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Spinach Lovers Month – Crab and Spinach Enchiladas

October 21, 2013


Crab and Spinach Enchiladas


Did you know that October is Spinach Lovers Month? I did not until recently and let me tell you, this leafy green deserves its own month due to its health benefits and vesitility. I love spinach and have added it to many pasta dishes and breakfast quiches. It adds so much texture and flavor to my food. I was recently sent 6 cans of spinach; 3 Freshlike and 3 Popeye to review on Lori’s Culinary Creations. Being that it was spinach lovers month, I thought this was awesome.

Crab and Spinach Enchiladas

Freshlike and Popeye are products from Allen’s Vegetables. A little bit about them from their website:

Allens, Inc., a family-owned and operated vegetable processor, remains focused on the same core values that were set when the company was founded. Allens, Inc. began as Allen Canning Company in 1926 near Siloam Springs, Arkansas.

Allens Canned Veggies History 

Earl Allen started the company and helped it survive The Great Depression and severe droughts of the 1930s. Earl’s son Delbert took over leadership in the forties and helped to expand production while providing canned vegetables to our troops during World War II. The growth and expansion continued as more items were added to Allens’ product line and state of the art facilities enhanced productivity. During the seventies, growth allowed for the purchase of other companies and brands like Popeye Brand Spinach. 

Spinach has many excellent health benefits too. Packed full of vitamin A and fiber, even canned spinach has benefits. And canned is convenient in a pinch and is a great addition to recipes. I recently used a can of Freshlike for some crab and spinach enchiladas with green sauce and I will say… it was delicious, flavorful and left me wanting more.

For nutritional information, click the magic button

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Crab and Spinach Enchiladas

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Crab and Spinach Enchiladas
Serves 4
Prep time 10 minutes
Cook time 25 minutes
Total time 35 minutes
Allergy Fish
Meal type Main Dish
Misc Pre-preparable
These lighter crab and spinach enchiladas are full of flavor with medium green sauce and baked to perfection

Ingredients

  • 1 can crab meat, 6 oz (drained)
  • 1 can Freshlike Spinach (drained)
  • 1 clove Garlic (chopped)
  • 1 cup Monterrey Jack Cheese (shredded & divided)
  • 1 cup queso fresco cheese (crumbled & divided)
  • 1/2 can Medium heat green enchilada sauce
  • avocado & tomato to garnish (chopped)
  • 4 Flour Tortillas, 8" size

Note

Substitue shrimp for a nice variation or use tofu to make it vegetarian for meatless Mondays

Directions

Step 1
Preheat the oven to 350.

Drain and squeeze any excess water from the spinach. Add the spinach, crab, garlic and 1/2 of the jack cheese to a large bowl and mix, Add salt and pepper to taste. Add 1-2 tablespoons enchilada sauce to the mix, depending on how "saucy" you like them,
Crab and Spinach Enchiladas
Step 2
Add 1/4 cup of the sauce to the bottom of a baking dish. Take 1/4 of the mix and place it in a flour tortilla. Roll it up and lay it seam side down in a baking dish. Repeat with the remaining mix and tortillas
Step 3
Cover the tortillas with the crumbled queso fresco. Add the remaining sauce and cover with the rest of the jack cheese. Add sliced green onions if you want a bit of onion flavor to the enchiladas
Crab and Spinach Enchiladas
Step 4
Bake for 25 minutes until cheese is melted. Then, set the broiler to high and broil until the cheese starts turning golden brown. Serve garnished with tomatoes and avocado
Crab and Spinach Enchiladas
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I loved the fresh taste of the Freshlike spinach in these crab and spinach enchiladas. I think the crab and spinach compliment each other nicely. The queso freso melted right into the tortillas and gave the enchiladas a creamy texture. And using a medium green sauce instead of a milder one gave this a nice kick without the burning you can get with medium to hot sauces.

Crab and spinach enchiladas

Am I a fan of Popeyes and Freshlike? Yes, I am. I find both varieties of canned spinach very delicious and easy to use in my recipes. And with Popeye on the label of one, the kids will be more apt to give it a try. Who doesn’t love Popeye?

I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

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Filed Under: Fish, Seafood & Shellfish, Product Reviews 9 Comments

Comments

  1. Deb @ Kneaded Creations says

    November 7, 2013 at 10:43 pm

    I have always loved the flavors of spinach and cheese together, and I am betting that adding the sea food really increases the flavor, too! just popping over from the Full Plate Thursday Link Party. I have pinned, liked and tweeted, and g+-ed. I would love it if you would drop by my site at https://www.kneadedcreations.com for a short visit! I will look forward to seeing you there! Deb @ Kneaded Creations.
    Deb @ Kneaded Creations recently posted…SOFT VEGAN POTATO BREAD & Real Food FridayMy Profile

    Reply
  2. Miz Helen says

    November 9, 2013 at 2:46 pm

    What a great combination for enchilada’s. Hope you are having a great day and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon
    Miz Helen
    Miz Helen recently posted…Whats For Dinner Next Week 11-10-13My Profile

    Reply
  3. Sherryl Wilson says

    November 9, 2013 at 9:29 pm

    I love Crab and Spinach Enchiladas! These look wonderful.

    Thanks for linking up with us on Good Tastes Tuesday
    Sherryl Wilson recently posted…Pumpkin Nutella DipMy Profile

    Reply
  4. Diane Balch says

    November 10, 2013 at 5:32 pm

    I never heard of crab enchiladas but I love the idea and my daughter loves spinach. Pinning this. Thanks for sharing it with us on foodie friday.
    Diane Balch recently posted…Indian Rice: Peas & Onions #Foodie FridayMy Profile

    Reply
  5. Liz says

    November 10, 2013 at 6:58 pm

    Thank you for the nice recipe.

    Reply
  6. Kenneth Goh says

    November 11, 2013 at 7:16 am

    Crab, cheese and spinach combinations will definitely come out something awesome. Thanks for joining 4 seasons blog hop. Pin and have a nice day.
    Kenneth Goh recently posted…My Chocolate Éclairs Are Ugly But Possess Awesome Internal Beauty.. Chocolate ÉclairsMy Profile

    Reply
  7. becky says

    November 11, 2013 at 7:04 pm

    shut up!? these look delish! adding to top 15 from foodtastic friday!

    Reply
    • Lori Hart says

      November 12, 2013 at 9:32 pm

      Thank you Becky!!

      Reply
  8. Andi @ The Weary Chef says

    November 14, 2013 at 12:19 pm

    I’m a spinach AND crab lover, and Mexican food is my very favorite. Could this recipe be any more perfect for me? Thanks so much for sharing it with us at Saturday Night Fever!
    Andi @ The Weary Chef recently posted…Three-Ingredient Spiced Rum Pumpkin Dump CakeMy Profile

    Reply

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Welcome to Lori’s Culinary Creations!! I'm here to share delicious adventurous recipes for empty nesters and busy working adults. You will love these recipes; some easy and some that will really challenge your skills. I will show you tips and tricks for easier cooking and have put together a “must have” page for essential kitchen gadgets and appliances. Let's get cooking!!

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