Crab Enchiladas With Tomatillo Sauce Avocados Recipe 445

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CRAB ENCHILADAS WITH TOMATILLO SAUCE & AVOCADOS RECIPE - (4.3/5)

Provided by Lynnw-2

Number Of Ingredients 18



Crab Enchiladas with Tomatillo Sauce & Avocados Recipe - (4.3/5) image

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.

FILLING:
1 cup crab meat, I used Louis Kemp Imitation Crab
1 cup sour cream
1/2 cup minced green onions
1/2 cup chopped cilantro, optional
1 teaspoon cumin powder
1 teaspoon dried oregono
1/2 cup shredded Mexican-blend cheese
TOMATILLO SAUCE:
1 pound tomatillos
2 garlic cloves
1 jalapeno
1 cup chicken or vegetable broth
ENCHILADAS
6 corn tortillas
1/2 cup Mexican-blend cheese
1 avocado, sliced
1 medium tomato, chopped

CRAB MEAT ENCHILADAS

Provided by Food Network

Number Of Ingredients 20



Crab Meat Enchiladas image

Steps:

  • Preheat oven to 350 degrees F. Heat water on stove at medium temperature, add red peppers. Boil until peppers soften (about 7-10 minutes). While red peppers soften, chop onion, cilantro and mix together. Mix the two cheeses together in a bowl. When red peppers soften, transfer them into blender. Add 2 cups of the same boiled water, salt, and garlic to blender. Blend for 2-3 minutes. Using a bowl and a strainer, strain this mixture to remove seeds and remaining skin. Add 1 cup of HERDEZ® Salsa Casera to mixture. Mix well. Add grapeseed oil to skillet and heat. Soften tortillas in grapeseed oil for 10-20 sec. Set on paper towel until all tortillas are done. Dip tortillas into red sauce and lay on flat surface, add crab and roll. Place rolled tortillas into a 9 x 13 pan. Use remaining red sauce to cover rolled tortillas. Pour 1/2 cup of remaining HERDEZ® salsa over mixture. Sprinkle cheese over the salsa. Pour remaining 1/2 cups of HERDEZ® salsa over cheese. Bake for 25-30 minutes. Remove from oven. Sprinkle the onion and cilantro mixture over the cheese. Drizzle the Mexican cream over mixture. Serves 4
  • Guacamole:
  • Mix together mashed avocado, diced onions, diced tomatoes, lime juice and HERDEZ® Salsa Verde. Serve.

3 1/2 oz. jack cheese (shredded)
1/2 cup of Mexican cream
(if not available, sour cream with some heavy cream added may be used)
12 corn tortillas (or flour if desired)
3 1/2 oz. cheddar cheese (shredded)
1/2 cup of onion (1/4 inch dice)
3 tablespoons cilantro (chop)
Guacamole:
1/4 cup of onion (chop 1/4 inch dice)
1/2 cup of tomatoes (chopped 1/4 inch dice)
2 whole large avocados (pitted and mashed)
1/2 cup of HERDEZ(R) salsa verde
1 1/2 tablespoons lime juice
1 1/2 cups Shredded crab or imitation crab
4 oz of dried red peppers
3 cups of water
1 1/2 teaspoon of salt
2 cloves of garlic
2 cups HERDEZ® Salsa Casera medium
4 Tablespoons of grapeseed oil

CHEESY CRAB ENCHILADAS

While I was in college, my roommates and I loved the taste of ranch dressing - it was our condiment of choice for almost everything. So I created these rich delectable crab enchiladas - with ranch dressing mix as my secret ingredient. -Kelly Mockler, Madison, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 enchiladas.

Number Of Ingredients 15



Cheesy Crab Enchiladas image

Steps:

  • In a large bowl, combine the cream cheese, dressing mix and 3 tablespoons milk until smooth. Set aside 3/4 cup for topping. , In a large skillet, saute onion and garlic in butter until tender. Stir in the crab, olives, chilies, pepper and salt. Fold crab mixture and 1-1/2 cups Monterey Jack into remaining cream cheese mixture., Spoon about 2/3 cup down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. Combine the remaining milk and reserved cream cheese mixture until blended; pour over tortillas. , Sprinkle with Colby and remaining Monterey Jack. Cover and bake 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Serve with the green onions, tomatoes, lettuce and olives if desired.

Nutrition Facts : Calories 991 calories, Fat 58g fat (31g saturated fat), Cholesterol 258mg cholesterol, Sodium 2421mg sodium, Carbohydrate 63g carbohydrate (5g sugars, Fiber 1g fiber), Protein 55g protein.

2 packages (8 ounces each) cream cheese, softened
1 envelope ranch salad dressing mix
3 tablespoons plus 1/4 cup milk, divided
1 small red onion, diced
2 garlic cloves, minced
2 tablespoons butter
1 pound fresh, frozen or canned crabmeat, flaked and cartilage removed
2 cans (2-1/2 ounces each) sliced ripe olives, drained
1 can (4 ounces) chopped green chilies
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups shredded Monterey Jack cheese, divided
8 flour tortillas (8 inches), warmed
1/2 cup shredded Colby cheese
Chopped green onions and tomatoes, shredded lettuce and additional sliced ripe olives, optional

TOMATILLO ENCHILADA SAUCE

This sauce is an excellent companion in chicken or beef enchiladas. I make a large batch from the huge tomatillo harvest I get, and then freeze it into quart-sized freezer bags to use during the year. There are never any leftovers when enchiladas are made with this sauce!

Provided by drjwall

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h35m

Yield 32

Number Of Ingredients 9



Tomatillo Enchilada Sauce image

Steps:

  • Put tomatillos and serrano peppers in a large stockpot, cover with water, and bring to a boil. Boil until tomatillos are an army green color, 15 to 20 minutes. Drain.
  • Combine tomatillo-pepper mixture, onions, and garlic in a blender, working in batches if necessary. Puree until smooth.
  • Transfer puree to a large pot. Add chicken broth, brown sugar, cilantro, salt, and cumin; bring to a boil. Cook until reduced and thickened, about 45 minutes.

Nutrition Facts : Calories 46.9 calories, Carbohydrate 9.4 g, Cholesterol 0.8 mg, Fat 1 g, Fiber 1.8 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 366.2 mg, Sugar 7.2 g

6 pounds fresh tomatillos, husks removed
6 small serrano peppers, stems removed
1 ½ large onions, roughly chopped
6 cloves garlic, peeled
4 cups chicken broth
½ cup packed brown sugar
½ bunch fresh cilantro, chopped, or to taste
1 tablespoon salt
1 teaspoon ground cumin

CRABMEAT ENCHILADAS

This is so good. A different twist on enchiladas. It has been around my house for a long time. It is adapted from a recipe in a 1979 edition of Seasoned with Sun.

Provided by PaulaG

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11



Crabmeat Enchiladas image

Steps:

  • Preheat oven to 250 degrees.
  • Saute onion in oil, add flour, milk and chili.
  • Cook until medium thick.
  • Reserve 1/4 cup of cheeses to sprinkle over top of sauce.
  • Heat 1/2 to 1 tsp of canola oil at a time in skillet.
  • When oil is warm quickly dip tortillas in oil until soft and warm.
  • Immediately put 1 Tablespon each of cheese, crabmeat and sauce in tortilla and roll up.
  • Place seam side down in a 11x7 inch pan.
  • Repeat until all tortillas are used.
  • Pour the remaining sauce on top and sprinkle with reserved cheeses.
  • Bake in preheated oven for 10 to 15 minutes.

Nutrition Facts : Calories 576.4, Fat 26.5, SaturatedFat 13.8, Cholesterol 100.5, Sodium 1125.5, Carbohydrate 46.9, Fiber 5.7, Sugar 10.6, Protein 39

1 medium onion, chopped
1 tablespoon vegetable oil
1 tablespoon flour
2 cups reduced-fat milk
4 -6 long green chili peppers, roasted,peeled,seeded and chopped (a 4-oz can of chopped green chili can be substituted for the fresh)
1/4 lb monterey jack cheese, grated
1/4 lb longhorn cheddar cheese, grated
1 small amount canola oil
1 dozen corn tortilla
2 (6 ounce) cans crabmeat
salt and pepper

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