Recipe Archives->Mexican->Crab Enchiladas 05

Crab Enchiladas
Serves 4

1 tablespoon butter or margarine
1 tablespoon corn or canola oil
2 garlic cloves, minced
1 medium onion, minced
1 tablespoon American chili powder
1 1/2 lbs fresh cooked crab meat (or use canned)
1/3 cup mayonnaise (non-fat is okay)
1/2 teaspoon salt
1 tablespoon cilantro, chopped
12 corn tortillas
3 cups enchilada sauce
1/2 cup corn or canola oil (to fry tortillas)
4 cups Chihuahua or Jack cheese, grated
1 bunch green onions, chopped

Melt butter and oil in a medium saucepan over low heat. Add garlic
and onion and cook over medium heat until translucent. Remove from
heat and add chili powder, crab, mayonnaise, salt and cilantro.
Heat enchilada sauce in another saucepan.

In a skillet, heat oil until a drop of water sizzles when placed
in  the pan. Fry a tortilla lightly on both sides so it is still
pliable.  Using tongs, remove it from the pan. Dip it into the
enchilada sauce  and lay it inside a 9 x 14 pan. Stuff enchilada
with crab mixture, cheese and onions.  Roll and place seam side
down in the pan.  Repeat with all tortillas.  

When all enchiladas are made, place the pan in a 350 degree oven
for about twenty minutes. Remove from oven, pour remaining enchilada
sauce over enchiladas until almost covered. Top with remaining
cheese and onions. Broil for one to two minutes until cheese is
melted.

Printable version: crab-enchiladas05.txt.