Seafood Enchiladas

Name: Seafood Enchiladas
Ingredients: 8 6-1/4-inch corn tortillas; 1 medium red onion, finely chopped (1/2 cup); 2 cloves garlic, minced; 1 teaspoon ground coriander; 1/4 teaspoon ground black pepper; 2 tablespoons butter or margarine; 3 tablespoons all-purpose flour; 1 8-ounce carton dairy sour cream; 1 14-ounce can chicken broth; 1 or 2 canned jalapeno peppers, rinsed, seeded, and chopped* or one 4-ounce can diced green chili peppers, drained; 1 cup shredded Monterey Jack cheese (4 ounces); 12 ounces flake-style immitation crabmeat

Seafood Enchiladas was pinched from <a href="http://www.recipe.com/seafood-enchiladas/" target="_blank">www.recipe.com.</a>

"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

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