Ingredients
3tbspbutter
3tbspall-purpose flour
2cupschicken stock
4ozOld El Paso chopped green chiles,1 can
½tspground cumin
1cupplain Greek yogurt,or sour cream
8Old El Paso burrito-sized flour tortillas
18ozlump crab meat,3 cans, drained
15ozGreat Northern beans,1 can, rinsed and drained
3cupsPepper Jack cheese,shredded
2medium avocados,peeled, pitted and diced
½cupfresh cilantro leaves,chopped
¼cupqueso fresco,crumbled, or cotija cheese, optional
Preparation
Preheat the oven to 350 degrees F.
Grease a 9 x 13-inch baking pan with cooking spray, then set aside.
Heat the butter in a large sauté pan over medium-high heat.
Add the flour, then whisk to combine.
Cook for 1 minute until lightly browned, stirring frequently.
Add half of the chicken stock, then whisk until combined.
Add the remaining chicken stock, green chiles, and cumin, then whisk until combined.
Let the mixture continue heating for 2 to 3 minutes until it reaches a simmer and thickens slightly.
Stir in the Greek yogurt, then whisk until combined. Remove from heat and set aside.
Lay out a single tortilla on a flat work surface, then cover it evenly with a few spoonfuls of the white sauce.
Layer about ⅛ of the crab, beans, cheese in a line down the middle of the tortilla, and about ⅛ of a single avocado.
Roll up the tortilla, then place it in the baking dish.
Repeat with the remaining tortillas, crab, beans and cheese.
Once all of the enchiladas are in the pan, spread the remaining white sauce evenly on top of the enchiladas.
Bake for 20 to 25 minutes, uncovered, until the tortillas begin to brown around the edges and the casserole is cooked through.
Remove the pan, then sprinkle with the remaining avocado and fresh cilantro.
Serve warm, and enjoy!
