Green Enchiladas with Crab

Green Enchiladas with Crab Recipe
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)

Recipe from

Cooking Light

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


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.