- Enchiladas
- 1 (19 ounce) can Old El Paso® mild enchilada sauce
- 1 cup whipping (heavy) cream
- 2 tablespoons CRISCO® Pure Olive Oil
- 1 small onion, coarsely chopped
- 1 (10 ounce) box Green Giant® Niblets® frozen corn & butter sauce, thawed
- 1 (4.5 ounce) can 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 (16 ounce) can pasteurized crabmeat, drained
- 10 Old El Paso® flour tortillas for soft tacos & fajitas
- 4 cups shredded Cheddar-Monterey Jack or Colby-Monterey Jack cheese blend
- 1/2 cup green onions, chopped
- 1 (2 ounce) package Fisher® Chef's Naturals® Slivered Blanched Almonds
- Garnishes
- 2/3 cup sour cream
- Lime wedges
- Heat oven to 350 degrees F. Spray 13×9-inch (3-quart) glass baking dish with CRISCO(R) Original No-Stick Cooking Spray.
- In 2-quart saucepan, heat enchilada sauce and whipping cream to boiling over medium heat, stirring occasionally. Reduce heat to low; simmer uncovered 7 to 10 minutes, stirring occasionally, until sauce is reduced and slightly thickened.
- Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Add onion; cook 2 to 3 minutes, stirring occasionally, until softened and translucent (do not brown). Stir in corn, chiles, 1/4 cup of the cilantro, the sherry and crabmeat until well mixed. Remove from heat.
- Spoon slightly less than 1/2 cup crabmeat mixture down center of each tortilla; top each with 1/4 cup of the cheese. Roll up tortillas; place seam sides down in baking dish. Sprinkle remaining 1 1/2 cups cheese over enchiladas. Pour sauce mixture over enchiladas.
- Bake 30 to 35 minutes or until bubbly around edges. Sprinkle with remaining 1/4 cup cilantro, the green onions and almonds. Serve with sour cream and lime wedges.