Cindy Hattersley's Crab Enchiladas
Servings 4 or more
Ingredients
- 1 medium onion chopped
- 1 tablespoon olive oil
- 1 tablespoon flour
- 2 cups half and half
- 4 -6 green chilis chopped
- 1-2 jalapenos
- 1/4 lb monterey jack cheese grated
- 1/4 lb cheddar cheese grated
- 1 dozen corn tortilla
- 12 oz fresh crabmeat (or canned if not available)
- salt and pepper to taste
- tbsp olive oil for dipping tortillas
Instructions
- Preheat oven to 350 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 olive oil
- 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 11×7 inch pan.
- Repeat until all tortillas are used.
- Pour the remaining sauce on top and sprinkle with reserved cheeses.
- Bake in preheated oven for 40 minutes.