Easy Crabmeat Enchiladas

INGREDIENTS:

• 12 ounces imitation crabmeat, flaked
• 1/4 cup low-fat sour cream
• 1/2 onion, chopped
• 1 (10 ounce) can enchilada sauce
• 1/4 cup skim milk
• 6 (8 inch) low-fat flour tortilla

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large microwave-safe bowl, combine the flaked imitation crab, sour cream, onion, and 1/2 of the enchilada sauce; Mix well.
3. Microwave mixture on high for 2 to 3 minutes.
4. Pour milk into an 8 inch pie plate. Dip the tortillas, one at a time, in the milk. Fill each tortilla with 4 ounces of the crab mixture. Roll tortilla and place in a greased 9x9 inch glass baking dish. Pour remaining enchilada sauce over the top of the enchiladas.
5. Bake uncovered in a preheated oven for 20 minutes.