If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Serves 3 - 4 - I’m a big fan of crab and find anything made with it to be pretty darn delicious – and this recipe is no exception. With just a few ingredients you’ll be an enchi king or queen in no time.
Ingredients
1 tablespoon olive oil.
1 red pepper, diced.
1/2 yellow onion, diced.
1 cup chicken broth, or vegetable or even water if you don’t have - it’s just for softening the tortillas.
8 flour tortillas.
8oz cooked crab meat, broken up.
1/2 teaspoon (or to taste) Old Bay Seasoning.
1 cup whipping cream.
1 cup green enchilada sauce.
2 large handfuls shredded Monterey jack cheese.
1/4 cup chopped cilantro for garnish.
Directions
Preheat oven to 350.
Heat oil in a pan over medium heat.
Add red pepper & onion, cook until just softened, about 5 minutes.
In a large bowl add the cooked onion and pepper, crab meat, Old Bay Seasoning and cheese - mix thoroughly.
Pour the cream in the bottom of a casserole dish.
Soak the tortillas in the chicken stock for 30 seconds, shake off excess and put on work surface.
Add 1/8 of the mixture on to the tortilla, roll up tightly, lay them side by side seam side down on top of the cream.
Layer a large handful of cheese.
Drizzle over the enchilada sauce.
Bake in the oven for about 30 minutes or golden brown and bubbly.
