Ingredients:

Seafood Filling
6		Flour Tortillas, 6-8”
16	Oz	Crab meat, flaked
1	Cup	Cottage cheese
¼	Cup	Parmesan cheese
1		Egg
1	Tbl	Parsley flakes
¼	Tsp	Onion powder
Cheese Sauce:
4	Tbl	Butter
4	Tbl	Flour
½	Tsp	Salt
2		Dashes pepper
2	Cup	Milk
8	Oz	Monterey jack cheese
1	Tbl	Lemon juice

Directions:

Preheat oven to 375 degrees.

Seafood Mixture: Mix all ingredients except tortillas. Warm tortillas until pliable (about 10 second in microwave ). Wet one side of tortilla and place wet side down. Spoon on filling ingredients. Roll to hold in filling. Spray baking dish with non-stick coating. Lay chimichangas seam side down on baking dish. Bake 25 minutes.

Serve with cheese sauce.

 

Cream Sauce: In a small saucepan melt butter or margarine. Stir in flour, salt, and

pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove from heat. Add cheese and stir until melted. Just before serving, add lemon juice and stir until smooth

Yields

6 servings