Rating: 4.5 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 4
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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.

Recipe by Cooking Light May 2004


Credit: Karry Hosford

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

304 calories; calories from fat 29%; fat 9.7g; saturated fat 3.4g; mono fat 3.1g; poly fat 1.8g; protein 20.6g; carbohydrates 36.6g; fiber 5.8g; cholesterol 58mg; iron 1.8mg; sodium 843mg; calcium 241mg.