From the kitchen of Patti Elkins.
1/2 cup finely chopped onion
2 Tbsp butter
10 oz. crabmeat fresh or canned
1 Tbsp chicken base
Cayenne pepper or minced serrano pepper to taste
1 jar Cookwell's Green Chili Stew
1½ cups sour cream
1 cup grated cheddar/jack cheese blend
12 corn tortillas
1 cup grated cheddar/jack cheese blend (additional)
Cilantro sprigs, sliced serrano peppers or diced tomatoes for garnish
Sauté onion in butter. Remove from heat and stir in, chicken base, cayenne and Cookwell's Green Chili Stew. Add sour cream and 1 cup cheese. Mix well and reserve 1 cup mixture without crabmeat. Add crabmeat to other.
Heat tortillas in microwave with wet paper towel between each tortilla for approximately 1 minute. Fill each tortilla with some of the crab mixture, roll, and place seam side down in a buttered 9x11 casserole. Cover with remaining sour cream and cheese mixture, and sprinkle with remaining 1 cup cheese. Bake at 350 for 20 minutes and garnish. Serve immediately.
Cooks Tip: Pour a small amount of half and half or cream around edges of pan before baking. This will keep the edges of the tortillas from becoming dry and crusty.