Green Crab Enchiladas
|2 cShredded Jack cheese; 8 oz|
|2 tbChopped jalapeno chiles;|
|8 Fresh shitaki mushrooms;|
|2 cGrated Jack cheese|
|1 Italian plum tomato; seeded|
|1 1/2 cSour cream|
|2 Green onions; thinly sliced|
|1/4 cCornstarch; Mixed with|
|18 Thin tortillas-corn-6 inches|
|21 ozChicken broth; Two 10 1/2 oz|
|2 1/2 tbFresh basil; minced|
|2 cCrab meat; picked over-I|
Green Crab Enchiladas Preparation
In a large bowl mix the crab meat with all the ingredients in the crab filling group. Cover with plastic wrap and set aside In a large fry pan heat the oil over medium heat. Using tongs cook the tortillas on both sides, one at a time until the tortilla is just soft and limp. Pat the excess oil off with a paper towel, place a heaping tablespoon of the crab mixture on one end of the tortilla spreading it evenly across the tortilla. Starting at the end of the tortilla with the crab mixture roll the tortilla up and place it in a 12 1/2 x 8 1/2 pyrex dish that has been sprayed with a non stick substance Continue until all the tortillas have been done or you run out of crab mixture. Two dishes will be needed for all 18 tortillas. Pour the sauce evenly over the tortillas, cover with aluminum foil and cook in a preheated 375 degree oven for approximately 30 minutes. Remove the foil cover and cook for 15 more minutes. Remove from the oven and sprinkle the reserved Jack cheese evenly over the top and place back in the oven just long enough to melt the cheese topping. Remove and serve at once. Will serve 8 to 10. Sauce In a large sauce pan combine the chicken broth, jalapenos and cornstarch. Mix thoroughly. When well mixed place over medium heat and continue mixing until it begins to thicken. Add the sour cream, blend well and remove from the heat. It should have the consistency of a smooth gravy. If its too thick add a little more chicken broth. If too thin add a little more cornstarch. Recipe by: LeRoy Trnavsky Posted to MC-Recipe Digest by firstname.lastname@example.org (LeRoy C Trnavsky) on Apr 29, 1998
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