CRAB ENCHILADAS WITH TOMATILLO SAUCE & AVOCADOS RECIPE - (4.4/5)
Provided by Lynnw-2
Number Of Ingredients 18
Steps:
- Make the tomatillo sauce: Take the paper-like coverings off the tomatillos and clean them. Heat a grill or griddle pan to medium high. Grill the tomatillos, garlic cloves and jalapeno until they have char marks and are slightly soft from being cooked. Remove them and let them cool. If you want your sauce to not be quite as spicy, remove the seeds from the jalapeno. Place the tomatillos, garlic and jalapeno into a blender with the chicken broth. Blend on high until a nice sauce. Make the crab enchilada filling: Mix all of the ingredients except the crab in a medium size bowl. Gently stir in the crab, trying not to break it up too much. Make the enchiladas: Spray a casserole dish with non-stick spray. Put about 1/4 cup of the tomatillo sauce in the bottom of the dish. Take a corn tortilla and quickly dip it into the tomatillo sauce. Then add about 4 tablespoons of filling and roll it up and place seam side down in a casserole dish. Do this with all 6 tortillas. Top with more of the tomatillo sauce and the remaining shredded Mexican-blend cheese. Bake at 350°F for about 30 minutes or until heated through and the cheese is melted. Remove from oven and top with slices of avocado and chopped tomatoes. Serve with additional sour cream, if you'd like.
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John Boehm
[email protected]These enchiladas were just okay. I wasn't a big fan of the tomatillo sauce.
Shabeer Ali
[email protected]I'm not a big fan of crab, but I really enjoyed these enchiladas. The tomatillo sauce was amazing.
Zwelakhe Zulu
[email protected]These enchiladas were a bit time-consuming to make, but they were worth the effort.
Krone Neverpromised
[email protected]I had some trouble finding crab meat, so I used shrimp instead. It was still delicious!
CH NaBeel
[email protected]These enchiladas were a bit too spicy for me, but my husband loved them.
Hamad Ghanem
[email protected]I loved the creamy crab filling and the tangy tomatillo sauce. This is a great recipe!
Umer Waqas
[email protected]These enchiladas were delicious! I will definitely be making them again.
Mark Wisniewski
[email protected]I tried this recipe, but the enchiladas fell apart when I tried to roll them.
LaLa Love
[email protected]These enchiladas were just okay. I wasn't a big fan of the tomatillo sauce.
Emmanuel Ogbonna
[email protected]I'm not a big fan of crab, but I really enjoyed these enchiladas. The tomatillo sauce was amazing.
Ajsa Cadro
[email protected]These enchiladas were a bit time-consuming to make, but they were worth the effort.
gift ghama
[email protected]I had some trouble finding crab meat, so I used shrimp instead. It was still delicious!
murtaza shah
[email protected]These enchiladas were a bit too spicy for me, but my husband loved them.
Buhle Melody
[email protected]I added some chopped cilantro to the tomatillo sauce, and it really brightened up the flavor.
VjFyam Fyamcool
[email protected]These enchiladas were easy to make and turned out great! I used canned crab meat, and it worked perfectly.
MD Rakib plb
[email protected]I love the combination of crab and tomatillo in these enchiladas. The flavors are so fresh and unique.
Samayia willias
[email protected]These crab enchiladas were a hit with my family! The tomatillo sauce was tangy and flavorful, and the crab filling was rich and creamy. I will definitely be making this recipe again.