Instructions: A small saucepan over low heat. Cook in the juice it generates for 5 minutes. Use this liquid to thin sauce if necessary. (or) Pick over crabmeat carefully. Use milk, water, or chicken stock to thin sauce if needed. taste is gone, without browning. Slowly add cream, stirring until smooth and thickened. Reserve 1/2 cup cheese and add rest to sauce. Heat tortilla in oil to soften. Place roughly 1/12 of seafood on tortilla (you can reserve some for garnish) with 2 Tablespoons sauce and roll up. Place in shallow ovenproof dish, arrange remaining sauce and cheese on top.

Bake at 300-325 for about 30 minutes. (Temp. and time can be altered to suit the rest of the meal, and also depends on whether the enchiladas were made ahead and refrigerated) mushrooms, adding the mushrooms with the vegetables.

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