Chile and Crab Enchilladas

Posted by francis keyser Saturday, May 9, 2009
Taste Level: GR
Cost: $20 and under
Serves: 4
Prep Time: 25-30 min.
Cook time: 10-15 min.
Difficulty: 2

We have been having a lot of Mexican themed food and crab lately. We are going to take a break from both for a spell but this sure was a great way to finish off our run! The flavors really came together so well that I had trouble resisting not eating another serving.

Ingredients:
2 tbsp unsalted sweet cream butter
1 small green onions (chopped about 2/3 cup)
3/4 cup sweet white onion (Juliane)
1 cloves garlic (minced)
1/2 cup of canned crab meat (drained)
1/4 cup imitation crab meat (chopped)
1 tsp Fresh Parsley (chopped, compacted)
1 tsp fresh Basil (chopped, compacted)
1/2 medium limes juice
1 pinches Red Hawaiian salt (kosher salt can be substituted)
a dash of dried Dill
1 tsp sun-dried tomatoes (diced)
1 Pasilla Chile
1/2 cup white cheddar (shredded)
1 cup sharp cheddar (shredded)
8 8 inch hand made style corn tortillas (They're a bit thicker and just work better)
2 cups enchilada sauce (check our toppings/sauce for recipe or Frontera brand is good)

In a large skillet over medium heat saute white onion in a little olive oil, remove onion to seperate plate and now melt butter. Once butter is melted combine salt, juice lime, garlic and green onion. Cook stirring frequently for 3 minutes making sure not to let onion or garlic start to brown. Add crab meats, parsley and basil folding all ingredients gently together until heated through evenly (4-5 minutes.) Turn off heat to skillet, move to unheated burner and let sit covered for 1-2 minutes.

While cooking crab preheat your ovens broiler. Lay Chile on a broiling pan or strait on the rack positioning the the Chile one to two inches from the broiler element. Cook until Chile is blistering and black on both sides (usually 3-5 minutes per side turning once.) Now put Chile in a paper or plastic bag. Let sit 10-15 minutes until cool. Turn oven down to 350 degrees. Carefully peel the blackened skin, cut off the stem end, remove the seeds and discard. Slice Chile into 1/2 strips.

Mix cheeses together. In an 8x8 baking dish spread a thin layer of your enchilada sauce. Take each tortilla and add one strip of Chile, 2 -2 1/2 tbsp crab mixture, 1/8 of the sauteed onion and 2-3 tbsp cheese roll tortilla together and lay seem down in sauce. After you have all tortillas in baking dish pour remaining sauce over enchiladas and sprinkle with remaining cheese. Bake uncovered at 350 for 10-15 minutes or until heated through.

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