Main Dish Recipes - Crabby Rice Enchiladas

Ingredients   

• 1 cup Uncle Ben's Converted Brand Rice

• 1 or 2 6-ounce packages frozen crabmeat, thawed and diced

• 1/4 cup chopped green onion

• 1/2 lb. Monterey Jack cheese, shredded

• 1 10-ounce can enchilada sauce

• 1/3 cup cooking oil 16 corn tortillas

• 1 cup dairy sour cream (more if desired)

• Pitted ripe olives, quartered, for garnish­optional

Makes 8 servings

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Method:

1. Cook rice according to package directions. Stir crabmeat, onion, 1 cup cheese and 3 Tbs. enchilada sauce into cooked rice.

2. Heat oil in small skillet. Heat tortillas, one at a time, until soft. Drain on paper toweling.

3. Spread each tortilla down center with about 1/4 cup rice mixture. Roll up.

4. Arrange in 13 1/2 x 8 1/2-inch baking dish. Pour remaining enchilada sauce over tortillas. Cover with aluminum foil, crimping it tightly to edges of dish.

5. Bake at 350F for 25 minutes. Uncover. Sprinkle with remaining cheese.

6. Return to oven until thoroughly heated and cheese melts, 5 to 10 minutes.

7. Top with sour cream; garnish with olives if desired.