Green Enchiladas With Crab

I’ve been wanting to make this recipe for over 2 years and had been thwarted by the price of tomatillos. Saturday was the day that the angels sang and i found tomatillos at the farmers market for 3.00 a pound! Woohoo!
I did of course have to change it up! I only had big wheat tortillas, i didn’t de-seed the seranno – damn! did the sauce have kick, I didn’t have any lettuce or radish – so i cut up some spinach, and i didn’t have the right cheese so i used nacho taco cheese. Next time i would definitely get the right tortillas, get some more powerful cheese, maybe add some black beans or rice to it, and seed half the pepper. Definitely a recipe you can play with!! Hope you have fun with it! And the sauce makes a ton – we’ll be trying it on our ground turkey tacos this week as well!

Yield

4 servings (serving size: 2 enchiladas, 3/4 cup topping, and about 1/3 cup sauce)

Ingredients

  • Sauce:
  • 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
  • Enchiladas:
  • 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
  • Topping:
  • 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

Preparation

Preheat oven to 375°.

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.

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.

To prepare topping, combine lettuce and remaining ingredients. Serve enchiladas with sauce and topping.

Nutritional Information

Calories:304 (29% from fat)
Fat:9.7g (sat 3.4g,mono 3.1g,poly 1.8g)
Protein:20.6g
Carbohydrate:36.6g
Fiber:5.8g
Cholesterol:58mg
Iron:1.8mg
Sodium:843mg
Calcium:241mg