A delicious Mexican recipe which features enchiladas, in this case folded tortillas filled with fresh crabmeat and fresh spinach leaves, and topped with a sauce and melted Jack cheese.

Preheat the oven to 300°F. Wrap the tortillas tightly in foil and bake for 10 to 15 minutes, until heated through.

In a medium skillet, heat the oil. Add the crabmeat and sauté over moderately high heat until heated through, for 2-3 minutes. Spoon the crabmeat onto the center of the warm tortilla and sprinkle with the cheese and the spinach.

Roll the tortillas into cylinders and place on a warmed serving plate, seam-side down. Surround with Cherry Tomato Salsa.