Ingredients Jump to Instructions ↓

  1. 5 T. butter divided

  2. 1/2 cup chopped onion

  3. 3 cups fresh crab meat

  4. 1 (4oz.) can chopped green chile s, drained

  5. 1/4 cup all purpose flour

  6. 2 1/4 cups milk

  7. 2 T. chopped cilantro

  8. 1/2 t. salt

  9. 1/3 t. black pepper

  10. 1/2 cup dairy sour cream

  11. 2 1/2 cups shredded Monterey Jack cheese , divided

  12. 8 (6") flour tortillas

Instructions Jump to Ingredients ↑

  1. Melt 1 T. butter in skillet. Add onion and cook 3 minutes. Stir in crab and green chiles; set aside. In large saucepan melt 4 T. butter. Add flour, stirring until smooth. Stir in milk all at once. Add cilantro, salt and pepper. Cook over medium-high heat until mixture thickens and bubbles. Stir in sour cream and ½ cup of Jack cheese until cheese melts. Remove from heat. Stir 1 cup cheese and 1 cup sauce into crab mixture. Spoon ¼ cup sauce into bottom of large baking dish. Fill flour tortillas with approximately 2 T. crab filling. Place flour tortillas seam side down in baking dish. Pour remaining sauce over tortillas. Sprinkle remaining 1 cup cheese over all. Bake at 350 for 20-30 minutes or until hot and bubbly. Serve at once


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