Ingredients
1
can (19 oz) Old El Paso™ mild enchilada sauce
1
cup whipping (heavy) cream
2
tablespoons CRISCO® Pure Olive Oil
1
small onion, coarsely chopped (1/4 cup)
1
box (10 oz) frozen corn & butter sauce, thawed
1
can (4.5 oz) Old El Paso™ chopped green chiles
1/2
cup lightly packed fresh cilantro, stems removed, coarsely chopped
1/4
cup dry sherry or apple juice
1
can (1 lb) pasteurized crabmeat or 3 cans (6 oz each) lump crabmeat, drained
1
package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 count)
4
cups shredded Cheddar-Monterey Jack or Colby-Monterey Jack cheese blend (1 lb)
1/2
cup chopped green onions (about 8 medium)
1
package (2 oz) slivered blanched almonds
2/3
cup sour cream
Lime wedges
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with CRISCO® Original No-Stick 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, chiles, 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.
