The green salsa is just wonderful on this, and I spooned some over the top of the enchiladas before baking, fearing they'd dry out without it. I had no choice but to use canned crab (2 six oz. cans), so I pepped it up a bit with sauteed white onion, red bell, and fresh oregano. After 20 minutes, I put on more sauce and the cheese, then baked five more. This actually took eight tortillas total. Served with yellow hominy and a salad of grapefruit/avocado tossed with mint. If your family are big eaters, make lots of sides or double the recipe as this fed me (3 enchiladas) and my son (five).
Green Enchiladas with Crab
EllenDeller Posted: 07/02/09
cdmrebecca Posted: 05/06/09
Made this for Cinco de Mayo - SO GOOD and fresh tasting! It really was like a restaurant preparation. I did make changes - I used shrimp instead of crab (on a budget, ya know) and used 2% sharp cheddar, because I have no idea what chijuajua cheese is. You HAVE to make the sauce fresh though - I know other folks said use store bought, but the fresh sauce really made this dish. This would be just as good with ANY protein as the filling. This is going into regular rotation in our house!
enasmommy Posted: 06/01/09
I gave it a 5 because it was really delicious however, it is definitely putsy, as my mother would say. That was the only drawback. I would say you can make the tomatillo sauce ahead of time and that takes the longest. The actual enchiladas are super quick. Good leftovers minus the salad topping. Great recipe!
karap87 Posted: 11/16/09
I didnt' have crab...but I really wanted to make green enchiladas, so I sauteed 3 chicken breasts in chicken broth, olive oil, some pepper salt, cumin and lime zest. I shredded the chicken and followed the directions as followed and it was aammmazzinnngg. Because my boyfriend is obsessed with fresh herbs, I used a little more cilantro and lime juice, and added some jalapeno's after the enchiladas were done baking..yummy, spicy and fabulousss.
erinwalsh16 Posted: 07/06/11
This was absolutely delicious but since I changed a few things, I'm only giving it 4 stars (I'd give 4.5 if I could). My store didn't have tomatillos (usually they do!), so I used a jarred, all-natural salsa verde. I mixed some of the salsa into the crab and cheese mixture, and topped with the salad and some sliced avocado. Very filling and great flavor. Will definitely make again.
carolfitz Posted: 09/06/12
Looks involved but it's pretty quick and easy. The uncooked tomatillo salsa is very fresh & bright, really good with the crab (this summer there's been a lot on sale but you could sub any seafood). Recommend you make the salsa to recipe. Then adjust to taste with more chiles, maybe some onion in the blender, maybe a little more avocado if you like it creamier -- great with any seafood taco or as a fresh salsa with chips. Made the enchiladas to recipe, adding the kernels from one ear of sweet corn. For the lettuce topping, subbed fresh minced oregano for dried. Great summer supper -- very green plate!