I didn’t set out to make enchiladas on a Monday night, the plan was crab cakes and salad, but when I told my son I was making crab cakes he looked at me and said “Mom, you know I don’t like crab cakes.” Well, I guess I really have been ignoring that, as I do believe that sometimes it takes ten or more times to try a food before you might like it. He actually used to like crab cakes, not sure what changed, but I decided why bother if he won’t eat it or just picks at it. So now what to do with the crab I bought earlier from Trader Joes. It was pre-packaged in the refrigerator section, so I didn’t have to use it yesterday, but I thought I would anyway, as I was now in the mood for it. I had a distant memory of crab enchiladas I made many years ago. I dug up the recipe and didn’t like how it looked (tastes change over time!). Then my husband and I both found a recipe online that looked pretty good for crab and avocado enchiladas, but it had a white sauce in and on it, which was not what I was thinking, I was thinking a green tomatillo sauce, so I created my own recipe. I was in a tremendous hurry and didn’t have a lot of confidence this would turn out to be worthy of this blog, so I didn’t take pictures. Nevertheless it was pretty tasty so I will post the recipe (best as I can remember). I will probably tweak it in the future and I will post that when/if I do. I have a feeling this would be just as good without the crab and just vegetables (adding a few more mushrooms and doubling the spinach).
Crab and Spinach Enchiladas with Tomatillo Sauce
Veggie-filled crab enchiladas with a tomatillo sauce.
- Pre-heat oven to 375 degrees and spray a large baking dish with cooking spray.
- Microwave the corn in the husk for a few minutes until corn is tender. Cool and then cut kernels off the cob. Set aside.
- Chop onion, garlic, red pepper (jalapeño if using), mushrooms, and spinach.
- Heat a large skillet with a tablespoon or so of olive oil.
- Sauté the onion, garlic and red pepper for 5 minutes in the olive oil over medium heat. Add the chopped mushrooms and cook a few minutes longer until the mushroom water evaporates some. Add the chopped spinach and season with salt and pepper, oregano, chili powder and cumin. Stir well and cook for a few more minutes or until the spinach wilts.
- Remove the mixture from the heat and put into a large mixing bowl. Add crab and cheese and stir well.
- Spoon a few tablespoons of tomatillo sauce onto bottom of greased baking dish.
- Heat up tortillas if using corn tortillas (so they don’t crack when rolled). Flour tortillas don’t need heating.
- Spoon crab and vegetable mixture into tortillas. Roll them and place them seam side down in the baking dish. Repeat until all the crab mixture is used up.
- Pour tomatillo sauce over enchiladas until it comes at least half-way up the enchiladas. Sprinkle desired amount of cheese over the top of the enchiladas (about ½ cup). Bake for 30 minutes or until the cheese starts to brown a bit and sauce is bubbly.
- Remove from oven and top with chopped avocado, tomatoes, and jalapeno. Serve and enjoy!
The crab and tomatillo sauce pairs nicely with a bright citrusy white wine such as a Chablis or a Sauvignon Blanc.