Seafood Enchiladas

By carvalhohm

The imitation crabmeat used in this Tex-Mex casserole is also known as surimi and is made commercially by processing and re-forming minced fish to look like crab. It's less expensive than crab and, as a bonus, is lower in cholesterol.

Ingredients

• 8 6-1/4-inch corn tortillas
• 1 medium red onion, finely chopped (1/2 cup)
• 2 cloves garlic, minced
• 1 teaspoon ground coriander
• 1/4 teaspoon ground black pepper
• 2 tablespoons butter or margarine
• 3 tablespoons all-purpose flour
• 1 8-ounce carton dairy sour cream
• 1 14-ounce can chicken broth
• 1 or 2 canned jalapeno peppers, rinsed, seeded, and chopped* or one 4-ounce can diced green chili peppers, drained
• 1 cup shredded Monterey Jack cheese (4 ounces)
• 12 ounces flake-style imitation crab meat

Details

Servings 4
Preparation time 30mins
Cooking time 75mins
Adapted from recipe.com

Preparation

Step 1

1.Wrap tortillas in foil; place in 350 degree oven for 10 to 15 minutes or until softened.

2.Meanwhile, for sauce, in medium saucepan cook red onion, garlic, coriander, and black pepper in butter or margarine until onion is tender. In medium bowl stir flour into sour cream. Add broth; stir until combined. Add sour cream mixture to onion mixture. Stir in jalapeno or chili peppers. Cook and stir over medium heat until mixture is slightly thickened and bubbly. Remove from heat. Add half of cheese; stir until melted.

3.For filling, stir 1/2 cup sauce into imitation crab meat. Place about 1/4 cup filling on each tortilla; roll up. Arrange rolled tortillas, seam sides down, in lightly greased 2-quart rectangular baking dish. Top with remaining sauce. Bake, covered, in 350 degree oven for 30 to 35 minutes or until heated through.

4.Sprinkle with remaining cheese. Bake, uncovered, about 5 minutes more or until cheese melts. Let stand for 10 minutes before serving.