Ingredients for Crabmeat Enchiladas
- 1 medium onion, chopped
- 2 tablespoons oil
- 1/4 cup all-purpose flour
- 2 cups milk
- Green Chili Peppers not specified in recipe
- 2 cups (8 ounces) shredded Monterey Jack cheese
- 1/2 cup (2 ounces) shredded sharp cheddar cheese
- 1 to 2 tablespoons canola oil
- 10 corn tortillas (6 to 8 inch)
- 1 pound crabmeat, fresh or frozen, thawed, well drained
- salt and pepper to taste
- 1 teaspoon chili powder (or more, to taste)
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How to Make Crabmeat Enchiladas
- Preheat oven to 250°F (120°C).
- In a medium saucepan, sauté 1 medium onion (chopped) in 2 tablespoons of oil until softened. Stir in 1/4 cup all-purpose flour and cook for 1 minute. Gradually whisk in 2 cups of milk and 1 teaspoon of chili powder (or more, to taste).
- Cook, stirring constantly, until the sauce reaches a medium-thick consistency (about 5-7 minutes).
- Set aside 1/4 cup of shredded cheese for topping.
- Heat 1/2 to 1 teaspoon of canola oil in a large skillet over medium heat at a time.
- Briefly dip each corn or flour tortilla (6-8 inch) in the hot oil until softened and pliable. Do not fry.
- Fill each tortilla with 1 tablespoon of shredded cheese, 2 tablespoons of crabmeat, and 2 tablespoons of the chili sauce.
- Roll up the tortillas tightly and place them seam-side down in an 11x7 inch baking dish.
- Repeat until all tortillas are used.
- Pour the remaining sauce over the enchiladas and sprinkle with the reserved cheese.
- Bake in the preheated oven for 10-15 minutes, or until heated through and the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
42g
Fat
69g
Carbs
15g
