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Green Enchiladas with Crab

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

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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.

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