Roasted Tomato Sauce, *
8 oz Crab Meat, **
1/2 cup Green Onions w/tops, Sliced
1 tbsp Butter Or Margarine
1/2 cup Dairy Sour Cream
1/2 cup Monterey Jack Cheese, Shred
14 oz Artichoke Hearts, ***
10 Flour Tortillas, ****
4 tbsp Butter Or Margarine
Directions
* see sowest 2 for recipe.
** use 1 package of frozen salad-style imitation crabmeat, thawed *** artichoke hearts should be drained and cut into quarters.
Use one **** flour tortillas should be 7 to 8 inches in diameter and be warm.
Prepare roasted tomato sauce; set aside.
Cook crabmeat and onions in 1 tbls of margarine over medium heat, stirring frequently, until onions are tender.
Mix in cour cream, cheese and artichoke hearts.
Spoon about 13 of a cup of the mixture onto one end of each tortilla.
Roll up tightly into a cylinderical shape; secure with wooden picks.
Heat 2 tbls of margarine in 10-inch skilled over medium heat until hot and bubbly.
Cook 3 or 4 flautas in margarine, turning frequently, until golden brown, about 5 minutes.
Keep warm in 300 °F.
Oven.
Repeat with remaining flautas, adding the remaining margarine as needed.