CRAB ENCHILADAS WITH GREEN MOLE
Provided by Cecilia Hae-Jin Lee
Categories Bake Cinco de Mayo Dinner Crab Potluck Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 entrée servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F.
- Heat the oil in a large skillet over high heat. Add the onions and celery and cook until slightly limp, about 2 minutes. Add the crab, oregano, and pepper and toss until the crabmeat is heated through, just another couple of minutes. Remove from the heat.
- Spread 1/2 cup mole verde onto the bottom of a 9-by-13-by-2-inch baking dish.
- Stack the tortillas on a microwave-safe plate and cover with a wet paper towel. Microwave on high for 30 to 60 seconds, until softened. Spread the tortillas out onto a couple of large baking sheets or cutting boards.
- Spoon some of the crab mixture in a line down the center of each tortilla. Roll them up, placing them seam-side down on the mole verde in the baking dish. Repeat until all of the tortillas are placed in the dish. Pour the remaining mole sauce over the enchiladas and sprinkle with the cheese. Top with the green onions.
- Bake until heated through and the cheese melts, about 15 minutes. To serve, transfer 2 enchiladas each onto 6 plates and top each with a couple of avocado slices.
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Tiffany Massie
[email protected]These enchiladas were easy to make and they turned out great. The crab was tender and the green mole sauce was flavorful. I will definitely be making this recipe again.
Luis De los angeles
[email protected]I'm allergic to crab, so I used shrimp instead. The enchiladas were still delicious! The green mole sauce was creamy and flavorful.
Casen Evans
[email protected]I made these enchiladas for my friends and they loved them. The crab was tender and the green mole sauce was flavorful. I would definitely make these again.
Pardati Majhi
[email protected]These enchiladas were a bit bland for my taste. I think I would have liked them better if I had used a spicier green mole sauce.
Jean Smith
[email protected]I'm not a fan of seafood, but I really enjoyed these enchiladas. The crab was cooked perfectly and the green mole sauce was delicious. I would definitely make these again.
Mereula Adi
[email protected]These enchiladas were a bit time-consuming to make, but they were worth it. The crab was tender and flavorful, and the green mole sauce was rich and creamy. I would definitely make these again for a special occasion.
Jules K
[email protected]I've made these enchiladas several times now and they're always a hit. The green mole sauce is especially delicious. I like to serve them with a side of rice and beans.
Destiny Amos
[email protected]These enchiladas were easy to make and they turned out great. The crab was tender and juicy, and the green mole sauce was flavorful and complex. I will definitely be making this recipe again.
Babal Seelro
[email protected]I made these enchiladas for my family and they were a big hit. The kids loved the crab and the adults loved the green mole sauce. I'll definitely be making these again.
Kevin Wiggins
[email protected]These enchiladas were a bit too spicy for me, but my husband loved them. He said the green mole sauce was the best he's ever had. I'll definitely be making these again, but I'll use less chili peppers next time.
jia____ hs
[email protected]I'm not a big fan of crab, but I really enjoyed these enchiladas. The green mole sauce was amazing and the crab was cooked perfectly. I would definitely make these again.
Rafiya 123
[email protected]These crab enchiladas were delicious! The crab was tender and flavorful, and the green mole sauce was rich and creamy. I loved the combination of flavors and textures.
Jessica Bozin
[email protected]I made these enchiladas for a potluck and they were a huge success. Everyone loved them! The green mole sauce was especially popular. I'll definitely be making these again.
Adrienne Belk
[email protected]This recipe was easy to follow and the results were amazing. The crab enchiladas were cheesy, flavorful, and the green mole sauce was the perfect complement. I will definitely be making this again!
balqiis hajji
[email protected]I've never had crab enchiladas before, but I'm so glad I tried this recipe. The green mole was flavorful and complex, and the crab was tender and juicy. I loved the combination of flavors and textures.
Sabir Soomro Music
[email protected]These crab enchiladas with green mole were a hit at my dinner party! The combination of crab and mole was unique and delicious, and the enchiladas were perfectly cooked. I will definitely be making this recipe again.