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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. 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:
1. Preheat oven to 250 degrees.
2. Saute onion in oil, add flour, milk and chili.
3. Cook until medium thick.
4. Reserve 1/4 cup of cheeses to sprinkle over top of sauce.
5. Heat 1/2 to 1 tsp of canola oil at a time in skillet.
6. When oil is warm quickly dip tortillas in oil until soft and warm.
7. Immediately put 1 Tablespon each of cheese, crabmeat and sauce in tortilla and roll up.
8. Place seam side down in a 11x7 inch pan.
9. Repeat until all tortillas are used.
10. Pour the remaining sauce on top and sprinkle with reserved cheeses.
11. Bake in preheated oven for 10 to 15 minutes.
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