CRABMEAT ENCHILADAS

Crabmeat Enchiladas image

This is so good. A different twist on enchiladas. It has been around my house for a long time. It is adapted from a recipe in a 1979 edition of Seasoned with Sun.

Provided by PaulaG

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 576.4, Fat 26.5, SaturatedFat 13.8, Cholesterol 100.5, Sodium 1125.5, Carbohydrate 46.9, Fiber 5.7, Sugar 10.6, Protein 39

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