Dungeness Crab Enchiladas
Rich, buttery and totally indulgent Dungeness Crab Enchiladas with creamy jack cheese and salsa verde.
Servings: 12 enchiladas
Ingredients
- 2 cups Dungeness crab shelled
- 12 medium size fresh corn tortillas
- 4 cups Monterey Jack cheese or Farm Style Mexican shredded cheese shredded, reserve about 1 cup for topping
- 3 cups green enchilada sauce
- cooking oil
Green Enchilada Sauce
- 10 tomatillos skins removed
- 1 jalapeno whole
- 1 yellow onion peeled and quartered
- 1 clove garlic
- 1 tbsp cooking oil
- ½ lime juiced
- 1 tbsp heavy cream
- 1 tsp sugar
- salt and pepper to taste
- 1/2 - 1 cup chicken broth or water
Fresh Avocado Salad
- 1 avocado peeled, pitted and cubed
- 1/2 lime juiced
- 1 handfull cherry tomatoes halved
- 1 tbsp. fresh cilantro chopped
Instructions
- Heat about 1 cup cooking oil in a large frying pan over medium low heat.
- Warm green enchilada sauce in a small saucepan over medium low heat.
- Coat the bottom of a cooking dish with a little sauce.
- Place tortilla first in warm oil, then in enchilada sauce and move over to cooking dish. Fill with a heaping spoonful of crab and cheese. Roll up and place seam side down in prepared cooking dish. When you have filled your dish with rolled enchiladas, drizzle a little more sauce over the top and remaining cheese.
- Bake at 375 degrees until cheese is just melted. Serve with fresh avocado salad.
Salsa Verde
- Preheat oven to 400 degrees
- Place on a sheet pan: tomatillos, jalapeno, yellow onion and garlic
- Drizzle with cooking oil
- Sprinkle with salt and pepper
- Roast on 375 degrees for about 30 minutes or until almost charred
- Transfer ingredients to a blender and pulse blend, adding about 1/2 cup of chicken broth or water until thinned. Add more if necessary.
- Transfer to a small saucepan on medium heat and add heavy cream and sugar
- Stir to combine and keep warm until ready
Fresh Avocado Salad
- Combine all ingredients together and serve over cooked enchiladas.