Crab and Goat Cheese Enchiladas

When you are craving mexican food it's not always easy to come up with something new and different besides the same old chicken tacos or bean and cheese enchiladas. To give enchiladas a little spin my friend Rachel suggested using crab meat. I thought this was a great idea and because I have a few family members with lactose intolerance I used goat cheese which I love cooking with.

This recipe was really simple and quick to get together. Here's what I did:

Recipe

2 cans real crab meat (not imitation)
1 large can green enchilada sauce (buy 2 cans if you want extra sauce to serve on the side)
8 medium tortillas (regular or wheat)
1 bell pepper chopped
1 onion chopped
1 can black beans
1 small log of goat cheese


First preheat the oven to 350 degrees and coat a casserole dish with cooking spray. Then pour a small layer of enchilada sauce in the bottom of the dish as a base for the enchiladas. Using an assembly line process dip both sides of the tortilla in the green chile sauce and then fill with crab meat, black beans, onion, bell pepper and a few crumbles of goat cheese. Fold up the enchilada and repeat the process until all enchiladas are made and placed in the casserole dish. After all enchiladas are made pour the remaining sauce over the top of the entire casserole. Last sprinkle as much of the remaining goat cheese over the top as you would like and any leftovers of beans, bell pepper or onion. Bake and enjoy!




Tip: If you are not a fan of crab you can substitute for anything else you like chicken, shrimp, more veggies, etc (same goes with goat cheese!).