Green Enchiladas with Crab

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.

Yield: 4 servings (serving size: 2 enchiladas, 3/4 cup topping, and about 1/3 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 304
  • Calories from fat: 29%
  • Fat: 9.7g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1.8g
  • Protein: 20.6g
  • Carbohydrate: 36.6g
  • Fiber: 5.8g
  • Cholesterol: 58mg
  • Iron: 1.8mg
  • Sodium: 843mg
  • Calcium: 241mg

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

  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.
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