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Crab Enchilada Sticks (12 by 16-inch wax paper)


1 cup crushed tortillas

6 (12 1/4 inch) flour tortillas

1 (10 ounce) package shredded Cheddar cheese

2 cups reduced-fat sour cream

1 cup melted Cheddar cheese

1 (16 ounce) container sour cream

1/4 cup shredded Cheddar cheese

1/4 cup white sugar, divided

1/4 cup milk


Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Remove newspaper from wrappers and paper from package. Place one tortilla in each wax paper wrapper.

Turn one roll of dough into small circles about 8 inches apart, or spar in circles. Fold ends of tortillas inside circles and place rolls seam-side down in shallow baking sheets. Press tortillas down slightly to flatten.

Brush one side of the tortilla with flour; spread 1/2 cup of flour over surface of a 1-quart baking dish. Bake for 10 minutes. Flip. Drop about 1/2 cup flour mixture over tortilla, and sprinkle with 1/2 cup cheese. Bake in preheated oven 15 minutes.

Spoon a covering of streusel topping over each roll of dough. Place seam side down on baking sheet; sprinkle mixture over rolls. Remove from oven 15 minutes. Spoon topping over roll and bake 15 more minutes more. Cool completely.


MommyDovo writes:

⭐ ⭐ ⭐ ⭐

Think I'll make this again. Saw some picture of it and figured it was a good representation of what cilantro should be. It wasn't quite ripe, but it was pretty and drinkable. As for the sweetness, I'd use plain brown sugar. Perhaps with a touch of vanilla...