Green Enchiladas With Crab

• Sauce:
• 8 medium tomatillos
• 2 quarts water
• 1/4 cup chopped peeled avocado
• 2 tablespoons minced fresh cilantro
• 1 tablespoon fresh lime juice
• 1/4 teaspoon salt
• 1 serrano chile, seeded
• 1 garlic clove, minced
• Enchiladas:
• 1/2 cup (2 ounces) shredded queso chihuahua cheese
• 1/4 teaspoon salt
• 1 pound lump crabmeat, drained and shell pieces removed
• 8 (6-inch) corn tortillas
• Cooking spray
• Topping:
• 2 cups thinly sliced iceberg lettuce
• 1/2 cup thinly vertically sliced onion
• 1/4 cup thinly sliced radishes
• 2 tablespoons minced fresh cilantro
• 2 teaspoons white vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon dried oregano

1. Preheat oven to 375u0b0.
2. To prepare sauce, discard husks and stems from tomatillos. Bring 2 quarts water to a boil in a large Dutch oven. Add tomatillos; cook 2 minutes. Drain. Place tomatillos, avocado, and next 5 ingredients (avocado through garlic) in a blender; process until smooth. Strain mixture through a sieve into a medium bowl; discard solids.
3. To prepare enchiladas, combine the cheese, 1/4 teaspoon salt, and crab. Warm tortillas according to package directions. Spoon about 1/2 cup crab mixture down center of each tortilla; roll up. Place, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray. Cover and bake at 375u0b0 for 12 minutes or until thoroughly heated.
4. To prepare topping, combine lettuce and remaining ingredients. Serve enchiladas with sauce and topping.

tomatillos, water, avocado, fresh cilantro, lime juice, salt, serrano chile, garlic, cheese, salt, lump crabmeat, corn tortillas, cooking spray, topping, onion, radishes, fresh cilantro, white vinegar, salt, oregano

Taken from www.myrecipes.com/recipe/green-enchiladas-with-crab (may not work)