Crab Enchilada Casserole

• 10 6-inch corn tortillas
• 1 7-ounce jar salsa verde (medium to hot)
• 1 7 1/2-ounce container creme fraiche
• 1 teaspoon extra-virgin olive oil
• Easiest Crab Salad (page 46)
• 8 ounces semihard cheese (page 23), grated (2 cups)
• Kosher salt and freshly ground black pepper to taste

1. Preheat the oven to 375F.
2. Using either a gas stove or a broiler, toast the tortillas over or under the flame until they are partially crisp and the edges are just blackened, about 30 seconds per side.
3. The tortillas will burn easily, so check them often while they are toasting.
4. In a small bowl, combine the salsa verde and creme fraiche to make a creamy sauce.
5. Set aside.
6. Drizzle the olive oil in the bottom of an 8-inch baking dish.
7. Trim 3 to 4 tortillas to fit the contours of the baking dish and make one complete layer of tortilla over the bottom of the dish.
8. On top of the tortillas, layer one-third of the crab salad, one-third of the cheese, and one-third of the sauce.
9. Top with another layer of tortillas, another third of the crab salad, another third of the cheese, and another third of the sauce.
10. Make one final layer of the remaining tortillas and tortilla trimmings, crab salad, and cheese.
11. (You will have formed three layers in the dish.)
12. Pour the remaining sauce over the top, making sure to cover any exposed crab or tortilla pieces.
13. Sprinkle the top with salt and pepper.
14. Bake for 30 minutes, or until the edges are brown and bubbly and the casserole is hot throughout.
15. Let rest for 5 minutes before serving.
16. Once baked, the enchiladas can be stored in the refrigerator, covered, for up to 2 days.

corn tortillas, salsa verde, extravirgin olive oil, salad, semihard cheese, kosher salt

Taken from www.epicurious.com/recipes/food/views/crab-enchilada-casserole-387752 (may not work)