"Crabby" Enchilada

½ cup chopped onion
1 teaspoon garlic powder or minced garlic clove
1 Tablespoon butter/margarine
1 cup (8 ounce) sour cream (reduced fat is okay)
3 Tablespoons flour
1 cup chicken broth
1 can (4 ounce) chopped green chilies
1 teaspoon ground coriander
¼ teaspoon black pepper
1 cup (4 ounces) shredded Mexican cheese blend, divided
2 cups coarsely chopped real or imitation crabmeat
8 flour tortillas (6 inches) warmed
½ cup chopped tomato
½ cup chopped green onio
¼ cup chopped ripe olives

In a large saucepan, cook onion and garlic in butter/margarine over medium heat until tender.  Combine sour cream and flour will smooth; gradually add to onion mixture.  Stir in the broth, chilies, coriander and pepper.  Bring to a boil.  Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened.  Remove from the heat; stir in ½ cup cheese.

Place crab in a bowl; stir in ½ cup sauce.  Spoon equal amounts on tortillas; roll up tightly.  Place seam side down in a 11” x 7” x 2” sprayed/oiled baking dish.  Top with remaining sauce. 

Cover and bake at 350 degrees for 30 minutes.  Uncover; sprinkle with remaining cheese.  Bake 5 minutes longer or until cheese is melted.  Let stand for 5 minutes.  Top with tomato, green onions and olives.