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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I received this recipe from an old friend for the family many years ago, and my family still loves it today. The crab makes it a wonderful change of pace from other weeknight fare. âDonna Roberts of Shumway, Illinois Ingredients:
1/2 cup chopped onion |
1 tablespoon butter |
1 garlic clove, minced |
1 cup (8 ounces) reduced-fat sour cream |
3 tablespoons king arthur unbleached 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 |
Directions:
1. In a large saucepan, cook onion in butter over medium heat until tender. Add garlic; cook 1 minute longer. 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 the heat; stir in 1/2 cup cheese.
2. Place crab in a small 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.
3. 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.
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