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About this recipe
This recipe comes courtesy of The Wellness Kitchen: Fresh, Flavorful Recipes for a Healthier You (Adams Media, 2014) by Paulette Lambert, RD, CDE.
Preheat oven to 350°.
Spray 9x13-inch baking dish with non-stick spray.
Break crabmeat into smaller pieces.
In small bowl, combine green onion, cream cheese and chiles. Gently add the crab.
Spread 2 tablespoons crab and 1 tablespoon grated cheese on each tortilla. Roll up and place in baking dish.
Pour enchilada sauce over enchiladas. Top with remaining cheese and olives.
Cover with foil and bake for 30 minutes.
Serve with shredded lettuce and reduced-fat sour cream.
Serving size: 2 enchiladas
Calories per serving: 425
Calorie equivalent: 4 ounces protein, 2 carbohydrates, 1 fat