? 6 6-inch corn tortillas

? 1 10-ounce bag of baby spinach leaves, cooked, squeezed and chopped

? 1 8-ounce tub whipped chive soft cream cheese

? 3/4 cup pepper jack cheese, grated

? 2 tablespoons milk

Heat together.

Combine 1 1/2 cups crab meat, 2 tablespoonfuls chopped green chilies, the cooled spinach and the cheese mixture.

Spray a 9×13 inch pan with non-stick spray.

Put 1/6th of filling, just off center of each tortilla. Roll each and place in pan, seam side down. Repeat until all are used.

? 2 10-ounce cans mild green enchilada sauce

? 1 cup mild salsa with cilantro

Mix and pour over rolled tortillas. Bake at 350 degrees 25-30 minutes until bubbling.

Remove to serving plates. Spoon sauce over each.

Toppings:

sour cream

guacamole

minced tomato

sliced black olives

Careful not to lose the crab flavor.