Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Roasted Tomato Sauce; * 1/2 c Monterey Jack Cheese; Shred
8 oz Crab Meat; ** 14 oz Artichoke Hearts; ***
1/2 c Green Onions w/tops; Sliced 10 Flour Tortillas; ****
1 tb Butter Or Margarine 4 tb Butter Or Margarine
1/2 c Dairy Sour Cream

* 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.
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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 degree F. oven. Repeat with remaining flautas, adding the
remaining margarine as needed. Serve with warm Roasted Tomato Sauce.

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