Crab Enchiladas   

1 T. butter
1/3 c. onion (chopped)
3 c. imitation crab flakes or bite-size chunks
4 oz. can chopped green chilies (drained)
1/3 c. butter
¼ c. flour
2 c. milk
¼  t. chili powder
Salt & pepper to taste
½ c. sour cream
1 ½ c. shredded cheddar cheese
8 flour tortillas (6-inch)
Sliced avocado and black olives (optional)

Melt 1 T. butter in skillet. Add the onions and cook for 3 minutes. Stir in crab and green chilies and set aside. Melt 1/3 c. of butter in another pan. Add the flour, salt, pepper, and chili powder; cook, stirring for a minute or two. Stir in the milk and cook over medium high heat until the mixture thickens and bubbles. Remove from heat and stir in the sour cream and ½ c. of the cheddar cheese. Spoon about ¼ c. of the cheese sauce into the bottom of a 9 x 13 inch dish.  Fill tortillas with the crab filling.  Place seam side down in the dish.  Pour the remaining cheese sauce over the tortillas.  Sprinkle the remaining cheese over the top. Bake at 350º for 30 minutes. Garnish with sliced avocado and black olives, if you wish.

Serves 4

Leslie Cuvelier
Lawler