"The imitation crabmeat used in this Tex-Mex casserole is also known as surimi and is made commercially by processing and re-forming minced fish to look like crab. It's less expensive than crab and, as a bonus, is lower in cholesterol...."
INGREDIENTS
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8 6-1/4-inch corn tortillas
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1 medium red onion, finely chopped (1/2 cup)
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2 cloves garlic, minced
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1 teaspoon ground coriander
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1/4 teaspoon ground black pepper
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2 tablespoons butter or margarine
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3 tablespoons all-purpose flour
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1 8-ounce carton dairy sour cream
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1 14-ounce can chicken broth
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1 or 2 canned jalapeno peppers, rinsed, seeded, and chopped* or one 4-ounce can diced green chili peppers, drained
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1 cup shredded Monterey Jack cheese (4 ounces)
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12 ounces flake-style immitation crabmeat