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Crabmeat Enchiladas

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Ingredients

Adjust Servings:
1 medium onion, chopped
1 tablespoon vegetable oil
1 tablespoon flour
2 cups reduced-fat milk
4 - 6 long green chili peppers, roasted,peeled,seeded and chopped (a 4-oz can of chopped green chili can be substituted for the fresh)
1/4 lb monterey jack cheese, grated
1/4 lb longhorn cheddar cheese, grated
1 small amount canola oil
1 dozen corn tortilla
2 (6 ounce) cans crabmeat

Nutritional information

576.4
Calories
238 g
Calories From Fat
26.5 g
Total Fat
13.8 g
Saturated Fat
100.5 mg
Cholesterol
1125.5 mg
Sodium
46.9 g
Carbs
5.7 g
Dietary Fiber
10.6 g
Sugars
39 g
Protein
414 g
Serving Size

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Crabmeat Enchiladas

Features:
    Cuisine:

    I think the temp is way to low for enchiladas, usually bake on 350 or 375, I did 275 & to raw, so ended up over cooked when I turned up heat!! The sauce was a little dull. needed more spices in it!! I make chicken enchiladas, so I just converted to that sauce instead, like stated was very thin!!

    • 55 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Crabmeat Enchiladas,This is so good. A different twist on enchiladas. It has been around my house for a long time. It is adapted from a recipe in a 1979 edition of Seasoned with Sun.,I think the temp is way to low for enchiladas, usually bake on 350 or 375, I did 275 & to raw, so ended up over cooked when I turned up heat!! The sauce was a little dull. needed more spices in it!! I make chicken enchiladas, so I just converted to that sauce instead, like stated was very thin!!,Delicious! My son took one bite and moaned with delight. I added a teaspoon each of Old Bay and cumin to the sauce. Will definately make this one again. Thanks for sharing PaulaG!


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    Steps

    1
    Done

    Preheat Oven to 250 Degrees.

    2
    Done

    Saute Onion in Oil, Add Flour, Milk and Chili.

    3
    Done

    Cook Until Medium Thick.

    4
    Done

    Reserve 1/4 Cup of Cheeses to Sprinkle Over Top of Sauce.

    5
    Done

    Heat 1/2 to 1 Tsp of Canola Oil at a Time in Skillet.

    6
    Done

    When Oil Is Warm Quickly Dip Tortillas in Oil Until Soft and Warm.

    7
    Done

    Immediately Put 1 Tablespon Each of Cheese, Crabmeat and Sauce in Tortilla and Roll Up.

    8
    Done

    Place Seam Side Down in a 11x7 Inch Pan.

    9
    Done

    Repeat Until All Tortillas Are Used.

    10
    Done

    Pour the Remaining Sauce on Top and Sprinkle With Reserved Cheeses.

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    William Khan

    Sushi sensei skilled in the art of crafting delicate and delicious sushi rolls.

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