Crabmeat Enchiladas

Name: Crabmeat Enchiladas
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

11 ingredients

11 steps

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.