Blue Crab Blue-corn Green Chile Enchilada Recipe
Three rolled blue-corn tortillas stuffed with lump crab meat and shrimp, smothered with green chile sauce.
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Ingredients
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Filling and Sauces
Method
Preparation and Assembly
- 1
Prepare the Filling
In a skillet over medium heat, add olive oil. Sauté the diced onion and minced garlic until translucent. Add the shrimp and cook until pink, about 3-4 minutes. Stir in the lump crab meat, cumin, salt, and pepper. Cook for an additional 2 minutes, then remove from heat and mix in chopped cilantro.
- 2
Assemble the Enchiladas
Preheat your oven to 350°F (175°C). Take each blue-corn tortilla and fill it with the crab and shrimp mixture. Roll them up tightly and place them seam side down in a greased baking dish.
- 3
Add the Sauce and Cheese
Pour the green chile sauce evenly over the rolled enchiladas. Sprinkle the shredded cheddar cheese on top.
- 4
- 5
Serve
Remove from the oven and let cool for a few minutes. Serve warm, garnished with additional cilantro if desired.