Crab or Fish Enchiladas with Salsa Verde

Make this wonderful Crab or Fish Enchiladas with Salsa Verde for a delicious dinner to serve family and guests!

Salsa Verde:

2 pasilla chili peppers

8 tomatillos

2 cups water

2 minced garlic cloves

1/2 chopped red onion

1/2 cup water from cooking tomatillos

1/2 cup chopped fresh cilantro

1 tsp. dried oregano

1/4 tsp. ground cumin

cayenne pepper to taste

1/2 tsp. chili powder

1 cup whole sour cream

To prepare Salsa Verde:  Roast peppers directly over a gas flame or under a preheated broiler on a broiler rack. Using tongs, turn pasilla chili peppers frequently, until blistered and blackened on all sides. Place peppers in a bowl with a plate on top. Let steam for 15 minutes to loosen skins. Peel off all charred skin. Coarsely chop roasted flesh.

Peel husks off tomatillos and rinse. In a medium saucepan, bring 2 cups water, tomatillos, garlic and onion to boil and simmer until softened, about 15 to 20 minutes. Drain cooking water from pot, reserving 1/2 cup.

Transfer tomatillos, garlic, onion and reserved 1/2 cup water to a blender along with roasted peppers, cilantro, oregano, cumin, cayenne pepper, chili powder and sour cream. Blend until smooth. Taste, and adjust seasonings. return to saucepan and heat to simmering. Do not boil. Remove from heat and set sauce aside.

Enchiladas:

1 1/4 lbs. fresh lump crab meat or 24 oz, canned or-

1 1/4 lbs. cooked, chopped swordfish or tuna or salmon or red snapper

16 oz. crumbled Mexican-style cheese (queso fresco) or whole cottage cheese

1/4 cup minced fresh cilantro

freshly ground pepper to taste

12 corn tortillas

1 1/2 cups grated Monterey Jack cheese

1/2 cup scallions

1 cup Mango Salsa click here

Preheat oven to 375 degrees.

Combine crab meat or fish, crumbled Mexican cheese, cilantro, black pepper and 1/2 cup salsa Verde. Mix well and set aside.

Spread a thin layer of Salsa Verde in a greased 9 x 13 inch baking dish. Using tongs, soften corn tortillas by dipping one at a time into hot sauce in saucepan for about 5 seconds.

Remove from sauce and spoon 3 heaping Tbsp. of filling down middle of each tortilla.

Roll tortilla around filling and place seam-side down in baking dish. Repeat with all tortillas.

Spread remaining salsa Verde sauce over filled tortillas.

Sprinkle with grated cheese and chopped scallions.

Bake 25 minutes or until hot. Serve with Mango Salsa on side.

Serves 8

 

 

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