IMITATION CRAB AND CHEESE ENCHILADAS|
1 Tbsp. butter or margarine
1/3 c. chopped onion
3 c. imitation crab flakes or
1 (4 oz.) can chopped green
1/4 c. butter or margarine
1/4 c. flour
2 1/4 c. milk or half and half
2 Tbsp. chopped cilantro
1/2 tsp. salt
1/4 tsp. black pepper
1/2 c. sour cream
1 1/4 c. shredded Jack cheese
8 (6-inch) flour tortillas
sliced avocado and black
Melt 1 tablespoon butter in skillet. Add onions and
cook 3 minutes. Stir in crab and green chiles. In another pan
melt remaining butter. Add flour. Stir in milk all at once.
Add cilantro, salt and pepper. Cook over medium high heat
until mixture thickens and bubbles. Stir in sour cream and 1/2
cup Jack cheese until melted. Remove from heat. Stir remain-
ing 1 cup cheese and cheese sauce mixture into crab mixture.
Spoon 2 tablespoons cheese sauce into bottom of 12 x 7-inch or
13 x 9-inch baking dish. Fill flour tortillas with crab
filling. Place filled tortillas seam side down in baking dish.
Pour remaining cheese sauce over tortillas. Sprinkle remaining
1 cup cheese over all. Bake at 350 degrees about 30 minutes or until
hot and bubbly. Serve at once garnished with avocado and
olives if desired. Makes 4 servings.
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