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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Chris Ricky tv
[email protected]These enchiladas were a bit too rich for my taste. I think I'll try a different recipe next time.
Ch. usman
[email protected]I'm a vegetarian, so I used tofu instead of crab meat. The enchiladas were delicious!
First Playerlm. Jo
[email protected]I made these enchiladas in a slow cooker. They were delicious and so easy to make!
Solomon benjamin
[email protected]I used canned crab meat instead of fresh crab meat. The enchiladas were still delicious!
Maroun Bou issa
[email protected]These enchiladas were a bit too spicy for my taste, so I omitted the jalapeños. They were still delicious!
Isaac Chinedu
[email protected]I'm not a fan of tomatillos, so I used salsa verde instead. The enchiladas were still delicious!
Mr. Shadow
[email protected]I made these enchiladas for my family and they loved them. Even my picky kids ate them without complaint.
Zionna Pride
[email protected]I'm allergic to crab, so I used shrimp instead. The enchiladas were still delicious!
Randell Thinn
[email protected]I had some leftover crab meat, so I used it to make these enchiladas. They were delicious!
Nabakembo Eva
[email protected]The crab filling was a bit bland for my taste, so I added some chopped cilantro and jalapeño to give it a bit more flavor.
Fiza Dilber
[email protected]I found that the tomatillo sauce was a bit too tangy for my taste, so I added a bit of sugar to balance out the flavors.
Jamesha Cummings
[email protected]These enchiladas were a nice change from the usual beef or chicken enchiladas. The crab filling was light and flaky, and the tomatillo sauce was tangy and refreshing.
Sweety Akter
[email protected]I'm not a huge fan of crab, but I really enjoyed these enchiladas. The tomatillo sauce was the perfect complement to the crab filling.
Baylen Clarke
[email protected]This recipe was a bit more time-consuming than I expected, but it was definitely worth the effort. The enchiladas were so flavorful and juicy.
bassman1977able
[email protected]I made this dish for a party and it was a hit! Everyone loved the unique flavor and the beautiful presentation.
Akyleigh Blair-nivens
[email protected]I was a bit hesitant about the combination of crab and tomatillo sauce, but I was pleasantly surprised. The flavors complemented each other perfectly.
Younis Moosiani
[email protected]????? 5 stars! This recipe was easy to follow and resulted in a delicious and satisfying meal.
Bafana Thukwana
[email protected]? These crab enchiladas were a delicious and unique twist on a classic dish. The tomatillo sauce was tangy and flavorful, and the crab filling was tender and succulent.