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Green Enchiladas with Crabmeat

Ingredients

  • Sauce:
  • 1 banana pepper
  • 1 small hot pepper
  • 2 fresh jalapeno peppers
  • 1/2 cup chopped white onion
  • 2 cloves garlic, chopped
  • 6 sprigs cilantro
  • 12 tomatillos, husked and boiled 15 minutes
  • 1 avocado, just under ripe
  • 1 Tbs. lime juice
  • 1/2 tsp. salt
  • 1 1/2 cups chicken broth
  • 2 Tbs. olive oil
  • 12 small soft corn tortillas
  • 1 lb. claw crabmeat
  • 1/4 cup sour cream
  • 1 cup shredded Monterey Jack cheese or queso fresca
  • Oil for frying

Instructions

  1. 1

    Remove stems, seeds, and internal membranes of all peppers, and rinse.

  2. 2

    Combine peppers, onion, garlic, and cilantro in a food processor. Pulse until finely chopped. Add tomatillos, avocado, lime juice, and salt; process until smooth. Pour in chicken broth in a slow thin stream while continuing to process.

  3. 3

    In a large saucepan, heat the olive oil over medium heat. Add the mixture in the food processor all at once. Bring to a boil, then reduce to a simmer. Cook for 15 minutes.

  4. 4

    Blend the crabmeat and sour cream together.

  5. 5

    Spread some of the tomatillo sauce on a tortilla. Spoon about 2 Tbs. of the crabmeat filling across the middle of it, then roll it up. Place the tortilla seam side down in a shallow casserole or baking dish. Repeat until all tortillas are filled.

  6. 6

    Pour tomatillo sauce over enchiladas, making sure the sauce leaks from the ends. Sprinkle cheese over all and bake in a 350-degree oven for about 15 minutes--until cheese melts and begins to bubble. Serve hot with sour cream and guacamole.