Ingredients:
8 corn tortillas
3-5 Tbs corn oil
1 cup whipping cream
1 cup green onions, minced
1 (12-oz.) crabmeat, frozen and thawed
1 (4-oz.) can chopped green chiles
1 (3-oz.) package cream
1 (IO-oz.) can red enchilada sauce
1/2 cup cheese, gr4lted
Instructions:
Dip tortillas in oil. Transfer tortillas to a large baking pan and pour on whipping cream (or half-and-halt). Allow to soak 5 minutes. l’lean-while, saute remaining oil. Add crabmeat, chiles, and cream cheese and stir until cheese melts. Mix. until blended. Remove tortillas from cream and reserve cream for later use. Place U8 of cr.. ibmeat mixture down center of each tortilla. Roll and place seam side down intogreased or sprayed pan. Bake 350° for 30 minutes or until heated thoroughly.
Notes:
Having eaten these they are the ultimale in enchiladas. Served with a frosty margaritas or beer they make: any night seem sial. 215 f
Servings Yield:
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