Ingredients
1/2 cup chopped onion1 tablespoon butter1 garlic clove, minced1 cup reduced-fat sour cream3 tablespoons all-purpose flour1 cup reduced-sodium chicken broth1 can (4 ounces) chopped green chiles1 teaspoon ground coriander1/4 teaspoon pepper1 cup shredded reduced-fat Mexican cheese blend, divided2 cups coarsely chopped real or imitation crabmeat8 flour tortillas (6 inches), warmed1/2 cup chopped tomato1/2 cup chopped green onions1/4 cup chopped ripe olives
Preparation
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, chiles, 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.
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.
Cover and bake at 350° 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.
