Crab Enchiladas (Enchiladas de cangrejo)
In this recipe, it is important to add the sauces and cheese to the enchiladas in layers. If you mix them all up together you will not experience the flavors as a sequence.
Equipment
- 13- x 9-inch ovenproof dish
Ingredients
- 12 soft corn tortillas
- 4-6 tablespoons butter
- 1 recipe
Tomatillo Sauce with Cream - 1½ cups
Sour Cream Mixture - 1 pound lump crab meat
- 1 pound medium-sharp white cheddar cheese shredded
Instructions
- Preheat oven to 350°F.
- Lightly grease a 13- x 9-inch Pyrex dish or another suitable oven-proof dish.
- Heat the butter over medium heat until bubbly. Do not let it burn. Cook each tortilla about 30 seconds on each side and transfer to a plate.
- Working with one tortilla at a time, spread a thin layer of sour cream mixture. Top with a thin layer of tomatillo sauce. Place about 3 tablespoons crab meat, and about the same amount of cheese.
- Fold or roll each tortilla and place in baking dish. When finished, top with additional tomatillo sauce, sour cream mixture, and shredded cheese. Bake until the cheese is melted and the sauce is bubbly. Serve immediately.
Nutrition
Calories: 921kcalCarbohydrates: 37gProtein: 39gFat: 71gSaturated Fat: 45gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 2gCholesterol: 215mgSodium: 1276mgPotassium: 689mgFiber: 7gSugar: 6gVitamin A: 2240IUVitamin C: 19mgCalcium: 714mgIron: 5mg