Crab and Avocado Enchiladas

Name: Crab and Avocado Enchiladas
Yield: 8
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

Crab and Avocado Enchiladas was pinched from <a href="http://www.gimmesomeoven.com/crab-avocado-enchiladas-recipe/" target="_blank">www.gimmesomeoven.com.</a>

"This crab and avocado enchiladas recipe is made with a delicious cream sauce, and comes together with just 20 minutes of prep time!..."

INGREDIENTS

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3 tablespoons butter

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3 tablespoons all-purpose flour

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2 cups chicken stock

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1 (4 ounce) can Old El Paso chopped green chiles

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½ teaspoon ground cumin

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1 cup plain Greek yogurt or sour cream

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8 Old El Paso burrito-sized flour tortillas

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3 (6-ounce) cans lump crab meat*, drained

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1 (15-ounce) can Great Northern beans, rinsed and drained

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3 cups shredded Pepper Jack* cheese

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2 medium avocados, peeled, pitted and diced

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1/2 cup chopped fresh cilantro leaves

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(optional) 1/4 cup crumbled queso fresco or cotija cheese

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