Crabmeat Enchiladas
photo by kymgerberich
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4
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
directions
- 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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Reviews
-
Very nice easy casserole to put together and get on the table. I cut recipe in half and used I can of crab for this recipe and made as written. I thickend up the sauce a little, and made it to my liking, as it was a little thin for me. I added some black olives to the mix, simply because I love them. I also used Mexican cheese instead of Monterey Jack... It turned out great. This is a dish I will be making again sometime soon. Thanks for sharing Paula! Linda
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Tweaks
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Very nice easy casserole to put together and get on the table. I cut recipe in half and used I can of crab for this recipe and made as written. I thickend up the sauce a little, and made it to my liking, as it was a little thin for me. I added some black olives to the mix, simply because I love them. I also used Mexican cheese instead of Monterey Jack... It turned out great. This is a dish I will be making again sometime soon. Thanks for sharing Paula! Linda
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
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