Crab Enchiladas

Name: Crab Enchiladas
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 7
Cuisine: American

(1)

"Spicy enchiladas verde, stuffed with queso fresco and crab."

-- @shelbyykhan

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Prep time: 25mins

Cook time: 25mins

Serves or Makes: 7

Recipe Card

Step 1
Start by roasting your chiles. Do this by washing and thoroughly drying the chiles.
Step 2
Position oven rack to be about 5" under the broiler.
Step 3
Cook chiles (and two of the jalapeños) under broiler for about 6 minutes, to get a good char. Using tongs, flip chiles over to get char on the other side, an additional 5-7 minutes.
Step 4
Place chiles in a paper bag, or container with lid to "steam" which will make it easy to remove the skins. You should later on be able to just slide the chiles out of the skins, and remove seeds if desired.
Step 5
While chiles are steaming, sauté onion, garlic, remaining jalapeño (seeded) lightly in a pan.
Step 6
Transfer sautéed veggies to blender, with chiles.
Step 7
Add cumin, salt and pepper, veggie stock, spinach, and oil to blender. Puree until smooth.
Step 8
Add sugar, and the juice of one lime. Blend to combine. **note if you do not like spicy, be sure to remove the seeds from roasted chiles as well** Or, as an alternative... instead of roasting your own chiles... use a can of roasted green chiles, they’ll be much more mild :)

Step 1
Warm verde sauce in a skillet, and preheat oven to 350.
Step 2
Dredge each tortilla through sauce, and set aside. Turn off heat, while you assemble the enchiladas.
Step 3
Place about 2 tablespoons of crab in the center of tortilla, and add cheese to cover (about an equal amount)
Step 4
Roll as tightly as possible, and place seam side down in a deep baking dish/casserole dish. Repeat with all tortillas.
Step 5
Cover with remaining verde sauce, and cheese.
Step 6
Bake for 25 minutes, broil on low for an additional 2 if needed to brown the cheese.