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Crab Enchiladas with Chili Cream Sauce


3 Tbs. butter
1 clove garlic, crushed
2 tablespoons onion, chopped
3 tablespoons flour
1 1/2 cup milk
1 tablespoons chili powder
1 tablespoon cilantro, chopped


Combine the butter, garlic, and onion in a heavy saucepan and cook over medium heat for 2 minutes. Add the flour and cook, while stirring, for 2 minutes. Reduce the heat to medium-low and add the milk, chili powder, and cilantro. Cook for 15 minutes. Pour through a fine strainer, reserving the sauce.
Enchilada Filling
1 cup snow crab meat
1/2 cup jack cheese, shredded
2 tablespoons green onion, sliced
1/4 cup of enchilada sauce
4 6-inch flour tortillas


Combine all ingredients.

To serve:
Spoon the enchilada filling into the center of each flour tortilla, roll up and serve.

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