Yield: 8 Enchiladas
2 cups sour cream thinned with a little milk
¼ cup milk
4 tablespoons unsalted butter
2 tablespoons safflower or canola oil
1 large clove garlic, minced
3/4 cup green onion, chopped
1 pound lump crabmeat
2 canned chipotle chilies en adobo, julienned
Freshly ground black pepper
¼ cup safflower or canola oil for frying
8 6-inch corn tortillas, store-bought
½ cup Monterey jack cheese, grated
3 tablespoons cilantro, minced
12 green onions
8 fresh green and red jalapeno chiles for making chile “flowers”, optional
- Heat oven to 350°F.
- Stir together the sour cream and milk in a small mixing bowl. Lightly salt and set aside.
- In a medium saucepan or deep skillet, melt the butter with the oil over medium heat. Add the garlic and green onion, and cook for about 2 minutes, until the onions are softened.
- Carefully check crabmeat for shells and discard. Add the crabmeat, chipotle strips, and 1 cup of the thinned sour cream, reserving the rest to use as topping. Lower the heat and continue cooking for 5-8 minutes, stirring occasionally. Add pepper to taste. This can be made to this point in advance and reheated before proceeding.
- Heat about 2 tablespoons of the oil in a medium skillet over medium heat and place one tortilla into the hot oil. Cook first side for 8-10 seconds, turn over and cook second side about 5 seconds. You just want these to soften, so do not overcook. Dab with paper towels and set aside. Cook remaining tortillas, adding oil as necessary.
- Place an equal portion of the crab mixture across the center of the tortilla (like a hot dog). Roll each up into cigar shape and place into baking dish right up against each other. Choose an appropriate size baking dish or pan as to not have any room left after all eight are lined up.
- Pour remaining sauce over enchiladas and cover with aluminum foil and bake for 15 minutes or until thoroughly heated. Serve immediately, sprinkled with chopped cilantro.
NOTE: Mexican Rice and Guacamole are excellent sides.