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1
Preheat the oven to 375F.
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2
Using either a gas stove or a broiler, toast the tortillas over or under the flame until they are partially crisp and the edges are just blackened, about 30 seconds per side.
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3
The tortillas will burn easily, so check them often while they are toasting.
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4
In a small bowl, combine the salsa verde and creme fraiche to make a creamy sauce.
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5
Set aside.
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6
Drizzle the olive oil in the bottom of an 8-inch baking dish.
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7
Trim 3 to 4 tortillas to fit the contours of the baking dish and make one complete layer of tortilla over the bottom of the dish.
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8
On top of the tortillas, layer one-third of the crab salad, one-third of the cheese, and one-third of the sauce.
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9
Top with another layer of tortillas, another third of the crab salad, another third of the cheese, and another third of the sauce.
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10
Make one final layer of the remaining tortillas and tortilla trimmings, crab salad, and cheese.
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11
(You will have formed three layers in the dish.)
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12
Pour the remaining sauce over the top, making sure to cover any exposed crab or tortilla pieces.
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13
Sprinkle the top with salt and pepper.
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14
Bake for 30 minutes, or until the edges are brown and bubbly and the casserole is hot throughout.
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15
Let rest for 5 minutes before serving.
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16
Once baked, the enchiladas can be stored in the refrigerator, covered, for up to 2 days.
