Recipes

Crab Enchiladas

2 tablespoons butter

¼ cup flour

2-3 cups of milk

6-8 tortillas

1-2 packages imitation crab, flaked or chunked

½ teaspoon salt (optional)

8 oz brick of cheddar cheese shredded

Preheat the oven to 350˚. 

--In a saucepan melt the butter.  Add in flour a little at a time and whisk around.  --After the flour and butter are mixed together, slowly incorporate the milk. 

--Shred the cheddar cheese and stir into the milk mixture.  Keep stirring until it’s fully melted, otherwise it will all just melt to the bottom and create this ball of cheese.

--Do a rough chop of the crab just to get the pieces a little smaller and throw those into the cheese sauce. 

--I add in a little salt, but I’m a salt person so it’s totally by preference. 

--Spray a baking dish with cooking spray or you can use butter.  Then I fill each tortilla with some of the crabby cheese mixture, then roll them up and lay them seam side down.  Do that with all of your tortillas and then pour the extra crab & cheese sauce over the pan.  

--At this point you can add extra cheese to the top or leave it just as is.  I’m from Wisconsin so you know I add extra cheese!

--Bake for about 20-30 minutes, just to get everything nice & warm on the inside.

This is a household favorite.  If I made this once a week there wouldn’t be a complaint, just a couple of people who hate themselves from eating too much!