Ingredients
Enchiladas
1
can (19 oz) Old El Paso® mild enchilada sauce
1
cup whipping (heavy) cream
2
tablespoons CRISCO® Pure Olive Oil
1
small onion, coarsely chopped (1/4 cup)
1
box (10 oz) Green Giant® Niblets® frozen corn & butter sauce, thawed
1
can (4.5 oz) Old El Paso® chopped green chiles
1/2
cup lightly packed fresh cilantro, stems removed, coarsely chopped
1/4
cup dry sherry or apple juice
1
can (1 lb) pasteurized crabmeat or 3 cans (6 oz each) lump crabmeat, drained
10
Old El Paso® flour tortillas for soft tacos & fajitas (from 10.5-oz package)
4
cups shredded Cheddar-Monterey Jack or Colby-Monterey Jack cheese blend (1 lb)
1/2
cup chopped green onions (about 8 medium)
1
package (2 oz) Fisher® Chef's Naturals® Slivered Blanched Almonds
Garnishes
2/3
cup sour cream
Lime wedges
Description
Elevate Enchiladas To A New Level With A Crab Filling And A Creamy Sauce.
Pillsbury
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