Green Enchiladas with Crab |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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In the Southwest, enchiladas are usually covered with chili gravy. Mexican cooks are more likely to take a healthful approach, using a fresh salsa and vegetable topping. Ingredients:
8 medium tomatillos |
2 quarts water |
1/4 cup chopped peeled avocado |
2 tablespoons minced fresh cilantro |
1 tablespoon fresh lime juice |
1/4 teaspoon salt |
1 serrano chile, seeded |
1 garlic clove, minced |
1/2 cup (2 ounces) shredded queso chihuahua cheese |
1/4 teaspoon salt |
1 pound lump crabmeat, drained and shell pieces removed |
8 (6-inch) corn tortillas |
cooking spray |
2 cups thinly sliced iceberg lettuce |
1/2 cup thinly vertically sliced onion |
1/4 cup thinly sliced radishes |
2 tablespoons minced fresh cilantro |
2 teaspoons white vinegar |
1/4 teaspoon salt |
1/4 teaspoon dried oregano |
Directions:
1. Preheat oven to 375°.
2. To prepare sauce, discard husks and stems from tomatillos. Bring 2 quarts water to a boil in a large Dutch oven. Add tomatillos; cook 2 minutes. Drain. Place tomatillos, avocado, and next 5 ingredients (avocado through garlic) in a blender; process until smooth. Strain mixture through a sieve into a medium bowl; discard solids.
3. To prepare enchiladas, combine the cheese, 1/4 teaspoon salt, and crab. Warm tortillas according to package directions. Spoon about 1/2 cup crab mixture down center of each tortilla; roll up. Place, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray. Cover and bake at 375° for 12 minutes or until thoroughly heated.
4. To prepare topping, combine lettuce and remaining ingredients. Serve enchiladas with sauce and topping.
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