Seafood Enchiladas - cooking recipe

Ingredients

1 cups fresh spinach or (10 ounce) package frozen spinach
1 (16 ounce) package imitation crabmeat
1 (8 ounce) brick fat free cream cheese
1/2 cup skim milk
1 tablespoon onion powder
1 teaspoon garlic salt
1 cup reduced-fat mozzarella cheese
1 (4 ounce) can diced green chilies
12 small flour tortillas
1 (19 ounce) can enchilada sauce

Preparation

Saute spinach in oil if using fresh, or thaw and drain frozen in a colander if using frozen.
In a bowl, combine softened cream cheese, milk, onion powder and garlic salt. Mix in green chilies and crab flakes.
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.
Freeze, and then thaw for use, or bake fresh at 400* for 25 minutes. Top with enchilada sauce, cook 5 more minutes.
Enjoy!