Step 1

To make the sauce, melt the butter in the saucepan on medium heat.

Step 2

Sauté the minced onion in the butter, about 5 minutes or until the onion turns a light golden color.

Step 3

Add the cream cheese in with the onion, stirring 'til it melts.

Step 4

Then add the sour cream, heavy whipping cream, green chiles, salt, pepper, shredded cheddar, and shredded Monterey Jack to the mixture.

Step 5

Let the sauce simmer, constantly stirring, 'til it begins to thicken. It'll probably take about 10 to 15 minutes.

Step 6

Then if you want to add tomatoes to your sauce, you can stir them in. At this point, you'll want to turn the heat to low and just keep your sauce warm while you make and assemble the crab enchiladas.

Step 7

Preheat the oven to 350° F and grease a 9"x13" baking dish with cooking spray.

Step 8

Heat the olive oil on medium heat in a skillet.

Step 9

Then sauté the minced garlic, onion, and red pepper in the oil, about 5 minutes, or 'til it's softened.

Step 10

Then in a large bowl, add the crab meat, the cooked veggies, lemon juice, seasoning, salt and pepper, 1/2 cup of the cheddar cheese, and 1/2 cup of the Monterey Jack cheese.

Step 11

Mix everything together really well.

Step 12

Warm the tortillas in the microwave by placing between a couple of damp paper towels and heating 'til warmed.

Step 13

Spread about a cup of the white sauce into the bottom of your greased baking dish.

Step 14

Add a heaping tablespoon of the crab meat mixture to each corn tortilla, loosely wrapping each one.

Step 15

Place each crab enchilada, seam side down, in the baking dish on top of the sauce.

Step 16

Spread the remaining sauce over the finished crab enchiladas, and sprinkle with remaining cheese.

Step 17

Bake your sour cream white sauce crab enchiladas at 350° F for about 40-45 minutes, or until the cheese melts and the enchiladas are cooked thru. Garnish with green onions, and serve with fresh tomatoes, avocado, salsa, and sour cream.