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.