Seafood Enchiladas 1/2 cup chopped onion 1 garlic clove, minced 1 tablespoon butter 1 cup (8 ounces) reduced-fat sour cream 3 tablespoons all-purpose flour 1 cup reduced-sodium chicken broth 1 can (4 ounces) chopped green chilies 1 teaspoon ground coriander 1/4 teaspoon pepper 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend, divided 2 cups coarsely chopped real or imitation crabmeat 8 flour tortillas (6 inches), warmed 1/2 cup chopped tomato Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Seafood Enchiladas cont. 1/2 cup chopped green onions 1/4 cup chopped ripe olives In a large saucepan, cook onion and garlic in butter over medium heat until tender. Combine sour cream and flour until smooth; gradually add to onion mixture. Stir in the broth, chilies, coriander and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Remove from the heat; stir in 1/2 cup cheese. Place crab in a bowl; stir in 1/2 cup sauce. Spoon equal amounts on tortillas; roll up tightly. Place seam side down in an 11-in. x 7-in. baking dish coated with cooking spray. Top with remaining sauce. Cover and bake at 350° for 30 minutes. Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

	Seafood Enchiladas Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes. Top with tomato, green onions and olives. Yield: 8 servings. Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008