Cravin' Crab Enchiladas
"Elevate enchiladas to a new level with a crab filling and a creamy sauce. Servings # 10..."
INGREDIENTS
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1 can (19 oz) Old El Paso® mild enchilada sauce
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1 cup whipping (heavy) cream
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2 tablespoons CRISCO® Pure Olive Oil
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1 small onion, coarsely chopped (1/4 cup)
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1 box (10 oz) Green Giant® Niblets® frozen corn & butter sauce, thawed
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1 can (4.5 oz) Old El Paso® chopped green chiles
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1/2 cup lightly packed fresh cilantro, stems removed, coarsely chopped
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1/4 cup dry sherry or apple juice
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1 can (1 lb) pasteurized crabmeat or 3 cans (6 oz each) lump crabmeat, drained
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10 Old El Paso® flour tortillas for soft tacos & fajitas (from 10.5-oz package)
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4 cups shredded Cheddar-Monterey Jack or Colby-Monterey Jack cheese blend (1 lb)
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1/2 cup chopped green onions (about 8 medium)
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1 package (2 oz) Fisher® Chef's Naturals® Slivered Blanched Almonds
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2/3 cup sour cream
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Lime wedges
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