Seafood EnchiladasFrom fluffy24 8 years ago
- 8 6-1/4-inch corn tortillas shopping list
- 1 medium red onion, finely chopped (1/2 cup) shopping list
- 2 cloves garlic, minced shopping list
- 1 teaspoon ground coriander shopping list
- 1/4 teaspoon ground black pepper shopping list
- 2 tablespoons butter or margarine shopping list
- 3 tablespoons all-purpose flour shopping list
- 1 8-ounce carton dairy sour cream shopping list
- 1 14-ounce can chicken broth shopping list
- 1 or 2 canned jalapeno peppers, rinsed, seeded, and chopped* or one 4-ounce can diced green chili peppers, drained shopping list
- 1 cup shredded monterey jack cheese (4 ounces) shopping list
- 12 ounces flake-style immitation crabmeat shopping list
How to make it
- Wrap tortillas in foil; place in a 350 degree F. oven for 10 to 15 minutes or until softened.
- Meanwhile, for sauce, in a medium saucepan cook red onion, garlic, coriander, and black pepper in butter or margarine until onion is tender. In a medium bowl stir flour into sour cream. Add broth; stir until combined. Add sour cream mixture to onion mixture. Stir in jalapeno or chili peppers. Cook and stir over medium heat until mixture is slightly thickened and bubbly. Remove from heat. Add half of the cheese; stir until melted.
- For filling, stir 1/2 cup of the sauce into imitation crabmeat. Place about 1/4 cup of the filling on each tortilla; roll up. Arrange rolled tortillas, seam sides down, in a lightly greased 2-quart rectangular baking dish. Top with remaining sauce. Bake, covered, in a 350 degree F. oven for 30 to 35 minutes or until heated through.
- Sprinkle with remaining cheese. Bake, uncovered, about 5 minutes more or until cheese melts. Let stand for 10 minutes before serving. Makes 4 servings.
- *Note: Because hot peppers contain oils that can burn your eyes, lips, and skin, protect yourself when working with peppers by wearing plastic gloves or plastic bags. Be sure to wash your hands thoroughly with soap and water before touching your eyes or face.