Makes 2 servings

Ingredients:

2 tablespoons butter or margarine
3 tablespoons chopped onion
2 cloves garlic, minced
6 green chiles, roasted, peeled, stems and seeds removed, chopped
1 tablespoon dried red chile
2 tablespoons flour
1 teaspoon ground cumin
1 cup dry white wine
1 cup heavy cream
1⁄2 cup sour cream
1 teaspoon salt
1 pound cooked lump crabmeat
2 cups Monterey Jack cheese, grated
6 blue corn tortillas
Chopped cilantro for garnish

Preheat oven to 350 degrees F.

Sauté the onion and garlic in butter until soft. Add the green and red chiles. Stir in the flour and cumin and heat for 3 minutes. Stir in the wine and heavy cream and simmer until sauce thickens, about 10 to 15 minutes. Remove from heat and stir in sour cream and salt. Mix in the crabmeat with one cup of sauce and one cup of the cheese.

Soften the tortillas in a damp towel in the microwave, about 10 seconds. Butter a casserole dish. Place one of the tortillas in the dish, put a ¼ cup of the crab mixture on the tortilla, and roll it up, making sure that the open end of the tortilla is on the bottom of the dish (so that enchilada will stay together). Continue the process with each of the tortillas until the dish is filled.

Pour the remaining sauce over the tortillas and top with the remaining grated cheese. Bake just long enough to heat through and melt cheese, about 15 minutes. Garnish with cilantro.