-
1
Enchiladas:
-
2
Heat 3/4 cup olive oil over medium heat and submerge tortillas one at a time and cook until they are soft and pliable. Place on paper towels to drain excess oil.
-
3
Chop green and yellow onions and heat in pan with remaining olive oil over medium heat until the yellow onion is transluscent. Cool onions for 10 minutes and add to 1 cup cheddar and 1 cup Monterey Jack cheeses, chili powder, salt and pepper, and crab. Mix well.
-
4
Pour about 1 cup enchilada sauce in the bottom of a baking dish to cover. Place cheese and crab mixture in tortillas. Roll them and place seam side down in baking dish. After all enchiladas are rolled, cover with the remaining sauce and cheese. Cover with aluminum foil and bake for 40 minutes. Remove foil, garnish enchiladas with black olives (optional) and bake for an additional 15 to 20 minutes. When the cheese is golden brown, remove and let cool for approximately 20 minutes. Serve with sour cream.
-
5
Sauce:
-
6
Rinse the ancho chiles under cold water and pat dry with paper towels. Remove the seeds and veins. Chop the onion and heat in pan with chiles over medium low heat until fragrant, about five minutes. Turn the chiles occasionally.
-
7
Bring six cups of water to a boil and add the chiles, onion, and garlic. Reduce the heat and simmer for fifteen minutes.
-
8
Transfer the contents of the pan to a blender and add the oregano and cumin. Blend for two minutes until the mixture is smooth.
-
9
Force the mixture through a strainer with the back of a spoon to remove chile skin.
-
10
Simmer the strained enchilada sauce for 15 minutes to blend. Add salt to taste.
