Seafood Enchiladas
1/2 c. chopped onion
1 garlic clove, minced
1 tbsp. butter
3 tbsp. all purpose flour
1 c. chicken broth
1/4 tsp pepper
1 c. shredded, reduced fat Mexican cheese blend, divided
2 cups coarsely chopped imitation crabmeat
8 flour tortialls (6 inches), warmed
1/2 c chopped tomato
1/2 c chopped green onions
In a large saucepan, cook onion and garlic in butter over medium heat until tender. Combine sour cream and flour until smooth; gradually add to onion mixture. Stir in the broth and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 mintues or until thickened. Remove from the heat; stir in 1/2 cup of cheese.
Place crab in a bowl; stir in 1/2 cup sauce (I usually do just a little bit more, just until moistened). Spoon equal amounts on tortillas; roll up tightly. Place seam side down in an 11 inch x 7 inch baking dish coated with cooking spray. Top with remaining sauce.
Cover and bake at 350 degrees for 30 mintues. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or unti cheese is melted. Let stand for 5 minutes. Top with tomato and green onion.
I shared this at Life as Mom, Tempt My Tummy Tuesdays, $5 Dinners and The Grocery Cart Challenge.
This looks yummy! I've been wondering what to do with the imitation crab I bought on sale. Thanks for the recipe!
GREAT!!! recipe. YUMMY!!! YUM!!! Geri
This looks so good! 😀
I love Mexican food.
Wow. . . that looks great, and easy too.
Those enchiladas look great. Thanks for participating in TMTT, this week.
Thanks for publishing recipe. I'd misplaced my well-used copy and planned on making them this week. This recipe alse freezes well and can be cooked in the microwave also (about 10 if not frozen, 18 minutes if frozen on med-high to high).