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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Wrap tortillas in foil; bake for 10 to 15 minutes or until softened.
Meanwhile, in a medium saucepan, cook red onion, garlic, coriander and black pepper in butter (or margarine) until onion is tender. In a medium bowl, stir flour into sour cream. Add broth; stir until combined. Add sour cream mixture to onion mixture. Stir in jalapeño(s) (or chiles). Cook and stir over medium heat until mixture is slightly thickened and bubbly. Remove from heat. Add 1/2 cup cheese; stir until melted.
Stir 1/2 cup of the sauce into the imitation crabmeat. Place about 1/4 cup of the filling on each tortilla; roll up. Arrange rolled tortillas, seam-sides down, in a lightly greased 2-quart rectangular baking dish. Top with remaining sauce. Bake, covered, for 30 to 35 minutes or until heated through.
Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, about 5 minutes more or until cheese melts. Let stand for 10 minutes before serving.