These creamy crab enchiladas are a delightful fusion of seafood and Mexican flavors. The succulent lump crab meat is combined with a rich and flavorful white sauce, then rolled up in flour tortillas and baked until golden and bubbly. Perfect for a special dinner or entertaining guests!
Ingredients: 8 oz lump crab meat. 8 flour tortillas. 1 cup shredded Monterey Jack cheese. 1/4 cup chopped green onions. 2 cloves garlic, minced. 2 tablespoons butter. 2 tablespoons all-purpose flour. 1 cup chicken broth. 1 cup heavy cream. 1/2 teaspoon ground cumin. Salt and pepper to taste. Chopped fresh cilantro for garnish.
Instructions: Warm the oven up to 175F 350C. Melt the butter in a saucepan over medium-low heat. Add the minced garlic and cook until it smells good. Add the flour and stir constantly for one minute. Whisk in the heavy cream and chicken broth one at a time. For about 5 minutes, cook until it gets thicker. Salt and pepper should be added. Make the seasonings taste better. Take the sauce off the heat and add half of the shredded Monterey Jack cheese. Mix it in until it melts. Put chopped green onions, lump crab meat, and half of the sauce you made into a bowl. Put an equal amount of the crab mixture on each flour tortilla. Roll them up and place them seam-side down in a baking dish that has been greased. Cover the enchiladas with the rest of the sauce and top them with the rest of the shredded cheese. Put it in an oven that's already hot and bake for 20 to 25 minutes, or until the cheese melts and bubbles. Before serving, sprinkle with chopped fresh cilantro.
