Printable | Taste of Home

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
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

Printed from tasteofhome.com Oct 7, 2008

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Seafood Enchiladas cont.

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. 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.