Shelly's Recipe

CRAB ENCHILADAS

Category: Casseroles - Seafood

Enchiladas
1 can (19 oz) mild enchilada sauce
1 cup whipping (heavy) cream
2 tbsp olive oil
1 small onion, coarsely chopped (1/4 cup)
1 (10 oz) box frozen corn & butter sauce, thawed
1 can (4.5 oz) chopped green chilies
1/2 cup lightly packed fresh cilantro, stems removed, coarsely chopped
1/4 cup dry sherry or apple juice
1 lb crabmeat or 3 (6 oz) cans lump crabmeat, drained
10 flour tortillas for soft tacos & fajitas (from 10.5-oz pkg)
4 cups shredded Cheddar-Monterey Jack or Colby-Monterey Jack cheese blend 1/2 cup chopped green onions (about 8 medium)
1 (2 oz) pkg slivered blanched almonds

Garnishes
2/3 cup sour cream
Lime wedges

Heat oven to 350. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

In 2-quart saucepan, heat enchilada sauce and whipping cream to boiling over medium heat, stirring occasionally. Reduce heat to low; simmer uncovered 7 to 10 minutes, stirring occasionally, until sauce is reduced and slightly thickened.

Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Add onion; cook 2 to 3 minutes, stirring occasionally, until softened and translucent (do not brown). Stir in corn, chilies, 1/4 cup of the cilantro, the sherry and crabmeat until well mixed. Remove from heat.

Spoon slightly less than 1/2 cup crabmeat mixture down center of each tortilla; top each with 1/4 cup of the cheese. Roll up tortillas; place seam sides down in baking dish. Sprinkle remaining 1 1/2 cups cheese over enchiladas. Pour sauce mixture over enchiladas.

Bake 30 to 35 minutes or until bubbly around edges. Sprinkle with remaining 1/4 cup cilantro, the green onions and almonds. Serve with sour cream and lime wedges.