G'pa's Crab Enchilada's

Happy Friday, everyone - below you'll find my G'pa's Crab and Green Chili Enchilada recipe - I hope you enjoy it as much as we do! I've also attached the recipe as a word document at the end of the email to make it easier for printing.

G’Pa’s Crab and Green Chili Enchiladas

2 - 8 oz packages cream cheese (soften to room temperature)

1 - medium – large onion, finely chopped

1 - 7 oz can diced green chiles

1 cup slivered almonds

1 – 28 oz can green enchilada sauce (we’ve used red, but prefer green)

½ lb or 2 cans crabmeat

12 – 16 tortillas (we usually use corn tortillas)

12 – 16 oz shredded jack cheese (or whatever cheese you prefer)

Sour cream

Avocado slices or guacamole

Cilantro

Pre-heat oven to 350º

Mix cream cheese, onion, crabmeat, green chiles and slivered almonds (it will be thick and chunky).

Heat enchilada sauce in small frying pan until hot.

Immerse a tortilla in sauce for just a moment (not too long or it will disintegrate).

Place tortilla in 13” x 9” baking dish and spoon some cream cheese mixture down the center (use enough mixture to approximate the size of a large cigar).

Roll tortilla, overlapped side down.

Repeat this process (it should easily make 12 – 16 enchiladas).

Pour remaining sauce over enchiladas and sprinkle generously with cheese.

Bake in oven until cheese is well melted and sauce is bubbling.

Remove from oven and cool for a few minutes and serve with sour cream, avocado slices or guacamole and cilantro.

Download gpas_crab_and_green_chili_enchiladas.doc

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My G'pa was an avid photographer, so I thought I'd leave you today with a few of the pictures he sent me over the years. The area that he lived is an area I have loved all my life: the foothills of the Sierras. My G'pa lived in Jamestown, and these pictures were taken near there.

Comments

[claudia]

I'm thinking that is easy enough for even ME to make. And that's sayin' something.

[Carole]

It sounds heavenly! I'm not sure I can wait until next Friday. ;-) Thanks, Elisa.

[maryse]

you had me at "cilantro"

[Kim]

I am so hungry right now! Those enchiladas sound awesome. I have avocado and cilantro at home, so a quick trip to the store and I'll be ready to make these yummy morsels! Thanks and I will think of your wonderful grandpa while I make and eat these.

[Beth S.]

That sounds SO good! Thanks for sharing! :-)

[Martha]

I'm with Maryse, you had me at "cilantro" too. My hubby thinks it tastes like soap but I think it should be a mandatory ingredient in everything.

[lisa]

I may make these over the weekend, thanks! Nice you have some of your G'pa's photos. I have some of my grandmother's paintings, nothing museum worthy, but I love them. Especially the 4x6 ish outhouse pic, it's in my bathroom!

[kmkat]

What brand of enchilada sauce do you use? When I make bean & cheese enchiladas I always make my own red sauce, which is tasty but probably not right for these -- I fear it might overpower the crabmeat flavor.

[Chris]

Thanks - they sound evil, but tasty!

[Jeanne]

Sounds delicious - thanks! I downloaded and I think we may be having this for dinner tonight!

[Meg]

Ooooh this recipe will be the end of this pregnant lady, I can see it now!

[Angie]

Thank you for sharing the recipe and photos from your grandfather.

[Amy Boogie]

That sounds so good.
I'll change out the dairy stuff for the vegan versions and it will be perfect. I might have to go shopping for ingredients and make thos tonight.

[Kellee]

OH MAN. You weren't kidding. You're totally giving out the crabby goodness! You know we're on board for this, right?

[Amy Boogie]

We just had these! I know it's a day early but I just got the ingredients and we couldn't help ourselves. These thigns are awesome! I just changed out the dairy for the tofu equivilent and they are so good. Thank you for posting the recipe.