Crab Enchiladas with Green Tomato Sauce

Preheat oven to 400 degrees. Drain green tomatoes saving both the tomatoes and the liquid in separate bowls.

In a large skillet and a tablespoon of vegetable oil. Fry two tortillas until golden brown.

Tear or cut the fried tortillas and add them to the green tomato juice. Set aside and allow the tortillas to soften.

In the same skillet used for the tortillas add some vegetable oil if needed, diced jalapenos and diced onions. Sauté until softened.

Once onions and jalapeno are softened add in garlic and cilantro, sautéing for a minute or two.

In a blender add softened tortillas and the green tomato juice, drained green tomatoes, sauteed onion jalapeno mixture, 1/2 cup of chicken broth, 1/2 teaspoon of salt and 1/2 teaspoon of granulated sugar. Blend until smooth.

Wipe the skillet clean. Add 1/4 cup of unsalted butter on medium low heat. Once butter is melted add in the crab gently. Allow crab to just warm and soak up some of the butter. Remove from heat.

Spray a baking dish with non-stick cooking spray. Fill the tortillas with warm buttery crab, rolling them and setting them in the prepared baking dish seam side down.

Spoon sauce over the enchiladas.

Add shredded cheese to the top. Bake for 10-15 minutes or until cheese is melted.

Allow to cool for 5 minutes then serve. Sprinkle with our Easy Queso Fresco Cheese and freshly cut cilantro.

Enjoy! Crab enchiladas pair nicely with our Easy Spanish Rice