"This crab and avocado enchiladas recipe is made with a delicious cream sauce, and comes together with just 20 minutes of prep time!..."
INGREDIENTS
•
3 tablespoons butter
•
3 tablespoons all-purpose flour
•
2 cups chicken stock
•
1 (4 ounce) can Old El Paso chopped green chiles
•
½ teaspoon ground cumin
•
1 cup plain Greek yogurt or sour cream
•
8 Old El Paso burrito-sized flour tortillas
•
3 (6-ounce) cans lump crab meat*, drained
•
1 (15-ounce) can Great Northern beans, rinsed and drained
•
3 cups shredded Pepper Jack* cheese
•
2 medium avocados, peeled, pitted and diced
•
1/2 cup chopped fresh cilantro leaves
•
(optional) 1/4 cup crumbled queso fresco or cotija cheese