Crabmeat Enchiladas - cooking recipe

Ingredients
    1 medium onion, chopped
    1 tablespoon vegetable oil
    1 tablespoon flour
    2 cups reduced-fat milk
    4 -6 long green chili peppers, roasted,peeled,seeded and chopped (a 4-oz can of chopped green chili can be substituted for the fresh)
    1/4 lb monterey jack cheese, grated
    1/4 lb longhorn cheddar cheese, grated
    1 small amount canola oil
    1 dozen corn tortilla
    2 (6 ounce) cans crabmeat
    salt and pepper
Preparation
    Preheat oven to 250 degrees.
    Saute onion in oil, add flour, milk and chili.
    Cook until medium thick.
    Reserve 1/4 cup of cheeses to sprinkle over top of sauce.
    Heat 1/2 to 1 tsp of canola oil at a time in skillet.
    When oil is warm quickly dip tortillas in oil until soft and warm.
    Immediately put 1 Tablespon each of cheese, crabmeat and sauce in tortilla and roll up.
    Place seam side down in a 11x7 inch pan.
    Repeat until all tortillas are used.
    Pour the remaining sauce on top and sprinkle with reserved cheeses.
    Bake in preheated oven for 10 to 15 minutes.

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