Seafood Enchiladas

• 1/2 cup chopped onion
• 1 tablespoon butter
• 1 garlic clove, minced
• 1 cup reduced-fat sour cream
• 3 tablespoons all-purpose flour
• 1 cup reduced-sodium chicken broth
• 1 can (4 ounces) chopped green chilies
• 1 teaspoon ground coriander
• 1/4 teaspoon pepper
• 1 cup shredded reduced-fat Mexican cheese blend, divided
• 2 cups coarsely chopped real or imitation crabmeat
• 8 flour tortillas (6 inches), warmed
• 1/2 cup chopped tomato
• 1/2 cup chopped green onions
• 1/4 cup chopped ripe olives

1. In a large saucepan, cook onion in butter over medium heat until tender. Add garlic; cook 1 minute longer. Combine sour cream and flour until smooth; gradually add to onion mixture. Stir in the broth, chilies, coriander and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Remove from the heat; stir in 1/2 cup cheese.
2. Place crab in a small bowl; stir in 1/2 cup sauce. Spoon equal amounts on tortillas; roll up tightly. Place seam side down in an 11x7-in. baking dish coated with cooking spray. Top with remaining sauce.
3. Cover and bake at 350u0b0 for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes. Top with tomato, green onions and olives.

onion, butter, garlic, sour cream, allpurpose, chicken broth, green chilies, ground coriander, pepper, cheese blend, imitation crabmeat, flour tortillas, tomato, green onions, chopped ripe olives

Taken from www.tasteofhome.com/recipes/seafood-enchiladas/ (may not work)