Monday, January 5, 2015
The Border Cookbook's Crab Enchiladas
2 T butter
1/2 onion chopped
1 garlic clove, minced
1/2 jalapeno, diced
1/2 t dried espazote
8 oz cream cheese, at room temperature
1 lb Krab (use real crab if you can afford it :))
12 corn tortillas
1/2 c grated cheese
cilantro for top
Preheat the oven to 350. Spray a 9x13 pan.
Melt the butter and add in the onion, garlic, jalapeno and espazote. Saute briefly, then add in the cream cheese and cook until the cream cheese is soft. Mix in the crab and set aside. Spray the tortillas with cooking spray, then warm them in the oven for 3 minutes. When all the tortillas are soft and warm, spoon the crab mixture in, roll them and put them in the pan seam side down. Top with the salsa verde, cilantro and grated cheese. Bake for 25 minutes, then serve with desired toppings.