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Blue Corn Enchiladas with Crabmeat




Source of Recipe


from link below


Recipe Link: http://www.oster.com/recipedetail.asp?id=192

List of Ingredients




Blue Corn Enchiladas with Crabmeat

Recipes Main Courses

Featuring flavors of chile, onion and garlic in a cumin white wine
reduction, try this new twist on a Mexican favorite for your next dinner or
main course.

Ingredients:
6 green chiles, roasted, peeled, stems and seeds removed,
chopped
1 tbsp dried red chile
3 tbsp chopped onion
2 cloves garlic, minced
2 tbsp butter or margarine
2 tbsp flour
1 tsp ground cumin
1 cup dry white wine
1 cup heavy cream
1/2 cup sour cream
6 scallions, chopped, including greens
1 lb cooked lump crabmeat
2 cups Monterey Jack cheese, grated
6 blue corn tortillas
Chopped cilantro for garnish

Cooking Instructions:
Sauté the onion and garlic in butter until soft. Add the green chiles. Stir
in the flour and cumin and heat for 3 minutes.

Stir in the wine and simmer until sauce thickens. Remove from heat and stir
in sour cream.

Mix in the crabmeat with one cup of sauce and one cup of the cheese.

Soften the tortillas in a damp towel in the microwave, about 10 seconds.
Butter a casserole dish. Place one of the tortillas in the dish, put a
couple of tablespoon of the crab mixture on the tortilla, and roll it up,
making sure that the open end of the tortilla is on the bottom of the dish
(so that enchilada will stay together). Continue the process with each of
the tortillas until the dish is filled.

Pour the remaining sauce over the tortillas and top with more grated cheese.
Bake in a 350°F Oster® toaster oven just long enough to heat through and
melt cheese, about 15 minutes. Garnish with cilantro.

Recipe