seafood enchiladas

12 ounces crab-flavored flakes (fake crab)
8 corn tortillas
1 red onion, medium finely chopped (1/2 cup)
2 cloves garlic, minced
1 teaspoon coriander, ground
1/4 teaspoon pepper
2 tablespoons butter
3 tablespoons flour
1 8-ounce carton sour cream
1 14-1/2 ounce can chicken broth
1 or 2 jalapeno peppers, seeded and chopped or 1 4 ounce can diced green chili peppers, drained
1 cup Monterey Jack cheese, shredded (4 ounces)
Chopped tomatoes for garnish
Red or green onion, sliced, for garnish
Chopped fresh cilantro for garnish.

Flake fish coarsely; set aside. Wrap tortillas in foil; place in a 350 oven for 10-15 minutes, or until softened.

Meanwhile, for sauce, in a medium saucepan cook red onion, garlic, coriander and pepper in butter until onion is tender. In a medium bowl, stir four into sour cream. Add broth; stir until combined. Add sour cream mixture to onion mixture. Stir in jalapeno or chili peppers. Cook and stir over medium heat until thick and bubbly. Remove from heat, add half of the cheese and stir until melted.

For filling, stir 1/2 cup of the sauce into flaked fish. Place about 1/4 cup of the filling on each tortilla; roll up. Arrange tortilla rolls, seam side down, in a lightly greased 2 quart baking dish. Top with remaining sauce. Bake, covered, in a 350 oven for 30-35 minutes or until heated through.

Sprinkle with remaining cheese. Bake, uncovered, another 5 minutes or until cheese melts. Let stand for 10 minutes before serving. Garnish with tomatoes, red or green onion, and cilantro, if desired.

From Better Homes & Gardens. Per serving (4 servings): 550 calories; 44 g carbohydrates; 68 mg cholesterol; 30 g fat; 1 mg sodium.

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