Name: Javier's DTLAs Enchiladas De Cangrejo Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 cups Dungeness crab meat, picked and flaked; 0.5 cups Cream cheese, room temperature; 0.25 cups Mexican crema or sour cream; 0.75 cups Monterey Jack cheese, shredded; 2 tbs Fresh cilantro, finely chopped; 2 each Green onions, thinly sliced (white + green); 1 tsp Lime zest; 1 tbs Lime juice; 0.5 tsp Kosher salt; 0.25 tsp Freshly ground black pepper; 1 tbs Olive oil (for warming tortillas); 10 each Tomatillos, husked and rinsed; 1 each Jalapeño or serrano chile, stemmed (seeded for milder); 0.5 each White onion, quartered; 2 each Garlic cloves; 0.5 cups Fresh cilantro, stems removed; 0.5 cups Chicken or vegetable stock (warm); 1 tsp Olive oil; 1 tsp Kosher salt; 0.25 tsp Freshly ground black pepper; 8 each Corn tortillas (6–8, 6-inch); 0.25 cups Vegetable or canola oil (for frying/warming tortillas); 0.5 cups Monterey Jack or Oaxaca cheese, shredded (for topping); 0.25 cups Queso fresco or cotija, crumbled (optional); 4 each Thinly sliced radishes; 2 tbs Extra cilantro leaves; 2 each Lime wedges; 1 each Avocado, sliced (optional)

Method

Salsa de Tomatillo (tomatillo sauce)

Preheat the broiler or a heavy skillet. Place husked and rinsed tomatillos, jalapeño, quartered onion, and garlic cloves on a baking sheet lined with foil (or directly in a dry skillet). Broil or char over medium-high heat, turning occasionally, until tomatillos are blistered and softened and the chile and onion have char marks, about 8–10 minutes. If using a skillet, cook until softened and lightly blackened, about 6–8 minutes.

Let the roasted tomatillos, chile, onion, and garlic cool slightly. Transfer to a blender. Add cilantro, warm stock, olive oil, kosher salt, and black pepper. Blend until mostly smooth but with a little texture, about 20–30 seconds. Taste and adjust seasoning; add a teaspoon of stock or water if sauce is too thick. Set aside and keep warm.

If you prefer a smoother sauce, strain through a fine-mesh sieve back into a saucepan and simmer gently 3–4 minutes to integrate flavors. Keep warm on low heat until ready to use.

Relleno de Cangrejo (crab filling)

In a medium bowl, combine the flaked Dungeness crab meat, room-temperature cream cheese, Mexican crema (or sour cream), shredded Monterey Jack, chopped cilantro, sliced green onions, lime zest, lime juice, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Mix gently until ingredients are evenly incorporated, keeping some lumpiness from the crab for texture. Taste and adjust seasoning; add up to 1/4 tsp more salt if needed.

Cover the bowl and refrigerate the filling for 15–20 minutes to let flavors meld while preparing the tortillas and sauce. (If crab is cold from the fridge, let it sit 10 minutes beforehand so cream cheese mixes smoothly.)

Montaje y horneado (assembly and bake)

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish with 1 teaspoon of vegetable oil or cooking spray.

Warm the corn tortillas so they are pliable and won't crack when rolled: heat 1/4 cup vegetable oil in a medium skillet over medium heat. Briefly fry each tortilla about 10–15 seconds per side until soft and pliable but not crispy. Drain on paper towels and keep covered with a clean towel to stay warm. Alternatively, warm tortillas wrapped in a damp towel in the microwave for 30–40 seconds.

Ladle about 1/3 to 1/2 cup of the tomatillo sauce into the bottom of the prepared baking dish and spread into an even layer to prevent sticking.

To assemble enchiladas: place a warm tortilla on a work surface, spoon approximately 2–3 tablespoons of the crab filling down the center of each tortilla. Roll snugly and place seam-side down in the baking dish atop the sauce. Repeat with remaining tortillas and filling (should make 6–8 enchiladas depending on filling amount).

Pour the remaining tomatillo sauce evenly over the rolled enchiladas, coating them. Sprinkle shredded Monterey Jack or Oaxaca cheese evenly over the top and crumble queso fresco or cotija if using.

Bake in the preheated oven until sauce is bubbling and cheese is melted and slightly golden on the edges, about 12–15 minutes. If desired, broil for 1–2 minutes to brown the cheese—watch carefully to avoid burning.

Remove from oven and let rest 3 minutes before serving. Garnish with thinly sliced radishes, extra cilantro leaves, avocado slices, and lime wedges. Serve warm.