These Chilean crab enchiladas are great with either red or green enchilada sauce though I must admit I prefer green. Take an adventure South of the border and make crab enchiladas tonight.
1 pound Seatech Chilean Crab Meat
2 tablespoons olive oil
1 medium sweet onion chopped
1 jalapeno pepper, sliced and chopped
1 clove garlic finely chopped
juice from 1 lime
8 oz grated Monterey Jack chees
2 oz grated cheddar chees
1 dozen corn tortillas
1 8 oz can green or red enchilada sauce
2 oz sliced black olives
1/2 cup scallions, sliced thin
1/3 cup vegetable oil
Heat 1/3 cup vegetable oil in a saute pan over medium high heat. Using tongs add one tortilla and cook until softened, turning once, about 15 seconds for each side. Transfer tortilla to paper towels and drain well. Repeat with remaining tortillas.
Heat olive oil in a saute pan to medium. Saute sweet onions and jalapenos until onions are translucent. Add garlic and lime juice. Let cool and stir in half of the Monterey Jack cheese, the crab meat and olives.
Cover the bottom of a baking dish with a little bit of the enchilada sauce. Place 1/12 of the filling in a tortilla roll and place in baking dish and repeat. Sprinkle cheddar cheese and scallions over the enchiladas. Cover with remaining enchilada sauce and place in a 350 degree oven and cook for 20 minutes.
Serve with rice, refried beans and Pico De Gallo
Serve with chips and salsa
Make with crab and shrimp