˝ cup butter
˝ cup flour
1 cup chopped onion
˝ cup chopped bell pepper
˝ cup chopped celery
1 cup chicken stock
1 tablespoon chopped, seeded jalapeno
1/8 teaspoon oregano
1 cup heavy cream
1/3 cup grated Swiss cheese
4 ounces cream cheese, softened
1/2 cup sour cream
4 chopped and seeded jalapenos
1 pound crabmeat, shrimp or crawfish tails, chopped
1 cup finely chopped scallions
16 corn tortillas
2 cups Monterey Jack cheese
1. Melt butter.
2. Add flour whisk, and cook for 5 minutes. Remove from heat.
3. Sauté vegetables in a separate pan until onions are limp.
4. Add stock, seasoning and cream then cook on medium low heat for 15 minutes.
5. Fold in roux, mixing thoroughly.
6. Remove from heat and stir in Swiss cheese until it melts.
Filling:
1. Mix cream cheese and sour cream until smooth.
2. Add remaining ingredients, mixing well.
Assembly:
1. Steam tortillas to soften.
2. Grease a 9 X 13 baking dish
3. Divide filling onto each tortilla.
4. Roll and place in baking dish seam side down.
5. Top with sauce and cheese.
6. Bake in a preheated 450°F oven for about 20 minutes, or until sauce is hot and cheese
is melted.
Serves 8.
Source: Holly. http://members.tripod.com/hruggiero/index.htm
