Crab Enchiladas - cooking recipe

Ingredients

1 cup crabmeat
1 (440 g) can creamed corn
3/4 cup sour cream
3 green onions, finely sliced
2 tablespoons chopped coriander
1 tablespoon chopped pickled jalapeno pepper
1 tablespoon lime juice
Tabasco sauce
6 tortillas
1 cup salsa, sauce
1 1/2 cups grated cheese

Preparation

Preheat oven to 180c.
Mix first 8 ingredients together.
Fill each tortilla with 1/4 th of the mixture and lay in a baking dish.
Spread with tomato salsa, then sprinkle with cheese.
Bake for 30 minutes until well heated through and cheese is golden brown.