My family flips when I make these creamy enchiladas!
12-oz. pkg. imitation crabmeat, flaked
10 10-inch flour tortillas
3 T. butter
1 onion, minced
2 cloves garlic, minced
1 t. coriander
1/2 t. salt
1/2 t. pepper
8-oz. container sour cream
3 T. all-purpose flour
14-1/2 oz. can chicken broth
2 4-oz. cans diced green chiles
1-1/2 c. shredded Monterey Jack cheese, divided
Place crabmeat in a medium bowl; set aside. Wrap tortillas in aluminum foil; bake at 350 degrees for 10 minutes, until softened. Set aside. Heat butter in a medium saucepan; add onion, garlic, coriander, salt and pepper and heat until onion is transparent. Set aside. Combine sour cream and flour in a medium bowl; stir in broth. Add sour cream mixture and chiles to onion mixture in saucepan; cook over medium heat until thick and bubbly. Remove from heat; add 1/2 cup cheese. Add one cup of hot mixture to crabmeat; divide among softened tortillas, placing filling in middle of each tortilla. Roll up tortillas; arrange seam-side down in a greased 13"x9" baking pan and top with remaining sour cream mixture. Bake, covered, at 350 degrees for 30 to 35 minutes, until heated through. Sprinkle with remaining cheese. Bake, uncovered, for 5 additional minutes, until cheese is melted. Let stand 5 minutes before serving. Makes 4 to 6 servings.
Where even the teakettle sings from happiness, that is home. -Ernestine Schumann-Heink