Green Enchiladas with Crab

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Green Enchiladas with CrabRecipe
Karry Hosford
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.
4 servings (serving size: 2 enchiladas, 3/4 cup topping, and about 1/3 cup sauce)


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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


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.

Created date

April 2004

Nutritional Information

Calories 304
Caloriesfromfat 29 %
Fat 9.7 g
Satfat 3.4 g
Monofat 3.1 g
Polyfat 1.8 g
Protein 20.6 g
Carbohydrate 36.6 g
Fiber 5.8 g
Cholesterol 58 mg
Iron 1.8 mg
Sodium 843 mg
Calcium 241 mg