Spinach and Crab Enchiladas

Ingredients

• 0.5 cup olives black chopped
• 0.5 teaspoon ground pepper 
• 1 teaspoon chili powder 
• 10  flour whole-wheat white (7 to 8 in.)
• 4 cloves garlic minced peeled
• 12 oz monterrey jack cheese shredded
• 2  jalapeno fresh minced stemmed rinsed seeded
• 8 ounces lump crab meat shelled cooked drained
• 0.5 cup mayonnaise 
• 1 tablespoon olive oil 
• 8 oz onion peeled chopped
• 0.5 cup flat parsley italian chopped
• 2 cups enchilada sauce red
• 10 servings salt and pepper 
• 10 oz spinach frozen dry thawed chopped
• 1 tablespoon worcestershire sauce 

Equipment

• bowl
• frying pan
• oven
• baking pan
• spatula

Directions

1. Pour oil into a 10- to 12-inch frying pan over medium-high heat. When hot, add onion, garlic, and jalapeos. 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.
3. Add salt and pepper to taste.
4. 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.
5. 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.
6. Bake in a 350 oven until cheese is browned and bubbling, about 30 minutes.
7. Let cool in pan about 5 minutes, then serve from pan with a wide spatula.