Crab Enchiladas With Green Mole Recipe 465

Steps:

• Preheat the oven to 375°F. Heat the oil in a large skillet over high heat. Add the onions and celery and cook until slightly limp, about 2 minutes. Add the crab, oregano, and pepper and toss until the crabmeat is heated through, just another couple of minutes. Remove from the heat. Spread 1/2 cup mole verde onto the bottom of a 9-by-13-by-2-inch baking dish. Stack the tortillas on a microwave-safe plate and cover with a wet paper towel. Microwave on high for 30 to 60 seconds, until softened. Spread the tortillas out onto a couple of large baking sheets or cutting boards. Spoon some of the crab mixture in a line down the center of each tortilla. Roll them up, placing them seam-side down on the mole verde in the baking dish. Repeat until all of the tortillas are placed in the dish. Pour the remaining mole sauce over the enchiladas and sprinkle with the cheese. Top with the green onions. Bake until heated through and the cheese melts, about 15 minutes. To serve, transfer 2 enchiladas each onto 6 plates and top each with a couple of avocado slices.

Steps:

• Preheat oven to 250 degrees.
• Saute onion in oil, add flour, milk and chili.
• Cook until medium thick.
• Reserve 1/4 cup of cheeses to sprinkle over top of sauce.
• Heat 1/2 to 1 tsp of canola oil at a time in skillet.
• When oil is warm quickly dip tortillas in oil until soft and warm.
• Immediately put 1 Tablespon each of cheese, crabmeat and sauce in tortilla and roll up.
• Place seam side down in a 11x7 inch pan.
• Repeat until all tortillas are used.
• Pour the remaining sauce on top and sprinkle with reserved cheeses.
• Bake in preheated oven for 10 to 15 minutes.

Steps:

• Preheat the oven to 375°F.
• Heat the oil in a large skillet over high heat. Add the onions and celery and cook until slightly limp, about 2 minutes. Add the crab, oregano, and pepper and toss until the crabmeat is heated through, just another couple of minutes. Remove from the heat.
• Spread 1/2 cup mole verde onto the bottom of a 9-by-13-by-2-inch baking dish.
• Stack the tortillas on a microwave-safe plate and cover with a wet paper towel. Microwave on high for 30 to 60 seconds, until softened. Spread the tortillas out onto a couple of large baking sheets or cutting boards.
• Spoon some of the crab mixture in a line down the center of each tortilla. Roll them up, placing them seam-side down on the mole verde in the baking dish. Repeat until all of the tortillas are placed in the dish. Pour the remaining mole sauce over the enchiladas and sprinkle with the cheese. Top with the green onions.
• Bake until heated through and the cheese melts, about 15 minutes. To serve, transfer 2 enchiladas each onto 6 plates and top each with a couple of avocado slices.

Steps:

• In a saucepan over low heat, melt butter; stir in flour until smooth. Gradually stir in broth and soup until blended. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Remove from the heat. Stir in sour cream, salsa and salt; set aside. , Place cottage cheese in a blender; cover and process until smooth. Transfer to a bowl; add the shrimp, crab, Monterey Jack cheese, chiles and cilantro. , Spread 1-1/2 cups sauce in a greased 13x9-in. baking dish. Place about 1/3 cup seafood mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with the remaining sauce. Bake, uncovered, at 350° until heated through, 30-35 minutes. If desired, top with sliced jalapeno pepper, green onions and chopped cilantro. Serve with additional salsa.