Green Enchiladas with Crab

Green Enchiladas with Crab
Photo by Karry Hosford

Ingredients

  • ¼ teaspoon salt
  • ¼ teaspoon salt
  • 1 garlic clove, minced
  • 2 quarts water
  • 2 tablespoons minced fresh cilantro
  • Cooking spray
  • 2 cups thinly sliced iceberg lettuce
  • + 16 more ingredients
    • Topping:
    • ¼ teaspoon salt
    • ½ cup thinly vertically sliced onion
    • Sauce:
    • ¼ cup thinly sliced radishes
    • ¼ teaspoon dried oregano
    • 8 (6-inch) corn tortillas
    • ¼ cup chopped peeled avocado
    • 8 medium tomatillos
    • ½ cup (2 ounces) shredded queso chihuahua cheese
    • 2 teaspoons white vinegar
    • 2 tablespoons minced fresh cilantro
    • 1 tablespoon fresh lime juice
    • 1 serrano chile, seeded
    • Enchiladas:
    • 1 pound lump crabmeat, drained and shell pieces removed

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 mixtu...

View full recipe at My Recipes

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