1/2 cup sliced mushrooms
2 Tablespoons butter
1/2 cup sliced green onions
1 cup mild salsa, divided
3 ounces cream cheese
1/4 teaspoon ground cumin
1 1/2 cups shredded crab meat
1 1/2 cups shredded Jack cheese, divided
6 - 8 flour tortillas
Saute mushrooms in butter.
Turn to low heat, add: green onions and 1/4 of salsa, cream cheese, cumin and crab meat.
Stir until cream cheese melts.
Stir in 1/2 cup Jack Cheese.
Remove from heat.
Spoon 1/3 cup crab mixture into each tortilla and roll up, place seam side down in lightly greased baking dish.
Pour remaining salsa over enchiladas and sprinkle with remaining Jack cheese.
Bake 350º F for 15-20 minutes until hot.
Can be heated slowly in the microwave.