Step 1

Preheat oven to 350º F. To make the sauce: In a large bowl stir together sour cream, yogurt, flour, salt, cumin, and paprika. Stir in milk and green chilies. Divide sauce in half.

Step 2

Combine chopped crab meat and green onions in one half of the sauce to make the filling.

Step 3

Evenly divide filling between tortillas. Roll tightly and place in a baking dish, seam down.

Step 4

Spoon remaining sauce evenly over the tops of the enchiladas. Sprinkle evenly with cheese.

Step 5

Bake uncovered, for 35-40 minutes, until heated through and cheese is lightly browned. Let stand for 10 minutes and top with cilantro as garnish.