Crab Enchiladas

8 oz Crab Classic Flake style, broken into pieces
1 can (10 oz) Enchilada sauce
4 cups shredded low fat Cheddar cheese &
Monterey Jack blend
1 cup low fat Greek style yogurt (Chobani &
Fage 0% fat works well)
2 medium-sized tomato diced
1/3 cup scallion sliced
1 (3.25 oz) canned black olive slices
1/4 tsp pepper
1/8 tsp salt
8 (8 inch) flour or whole wheat tortillas, warmed

In a large bowl, combine 3 cups Cheddar & Monterey jack cheese blend (reserve remaining 1 cup for topping), Crab Classic flakes, Greek yogurt, tomato, scallion, pepper and salt. Spoon 1/2 to 3/4 cup of mixture onto the center of each tortilla; spread 2 tablespoon of enchilada sauce onto the tortilla and roll up. Add remaining enchilada sauce into a baking dish and place tortilla seam side down.

Cover and bake at 350 degrees for 20 minutes. Uncover, sprinkle with remaining 1 cup of cheese blend. Bake 10 minutes more or until cheese is melted. Sprinkle with additional scallion and onions if desired. Let stand 10 minutes before serving.

Serves 8