Crab Enchiladas

Crab Enchiladas

2 Tbsp. butter, divided
1 lb. fresh crab meat, picked clean of shells
1 red bell pepper, diced
1 small onion, diced
1/2 tsp. Old Bay (or another seafood seasoning)
1/2 tsp. salt
1 Tbsp. all-purpose flour
6 tbsp. heavy cream or half-and-half
1/4 cup sour cream
8 oz. Monterey Jack cheese, shredded
1 cup tomatoes, seeded and diced
8-10 (8-inch) flour tortillas
Cooking spray

In a large sauté pan, melt 1 tablespoon of the butter over medium-high heat. Add the diced bell pepper and onion, and cook until just tender, about 5-7 minutes. Add the Old Bay, salt, and flour to the pan; stir well and cook briefly until fragrant, about 30-60 seconds. Lower the heat to medium-low and add the heavy cream to the pan, stirring to scrape any browned bits from the bottom of the pan. Cook just until slightly thickened, 1-2 minutes.

Remove the pan from the heat. Stir in the sour cream, half of the shredded cheese, and the tomatoes. Add the crab to the pan, and carefully mix everything together until combined and the cheese is melted.

Preheat the oven to 350 F. Grease a 9 x 13-inch baking dish. Scoop 1/3 cup of the filling mixture down the center of a tortilla. Sprinkle lightly with some of the reserved cheese. Roll the tortilla tightly around the filling and place seam side-down in the prepared baking dish. Repeat with the remaining filling, tortillas and cheese. Spray the tops of the finished assembled tortillas lightly with cooking spray. Bake uncovered for about 30-35 minutes, until lightly browned. Let cool at least 5-10 minutes before serving.