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
