1 cup snow crab meat
1/2 cup Monterey Jack cheese, shredded
2 tablespoons green onion, tops only, sliced thin
1 tablespoon cilantro, chopped
4 flour tortillas
Combine first 4 ingredients by hand. Place 1/4 of mixture on each flour tortilla and roll. Place in a lightly greased oven-proof pan. Set aside.
Lobster Cream Sauce:
Combine all of the sauce ingredients by hand. Place in a sauce pan and bring to boil. Simmer for 5 minutes. Pour sauce over cold enchiladas bake at 325º for 15 minutes until hot.