Crab Enchiladas With Green Mole Recipe

Name: Crab Enchiladas With Green Mole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive or vegetable oil; 1 red onion, chopped; 2 stalks celery, chopped; 1 pound lump crabmeat; 2 teaspoons chopped fresh oregano; 1/2 teaspoon freshly ground black pepper; 3 cups jarred or fresh; Twelve 5-to 6-inch corn tortillas; 1 cup crumbled cotija cheese; 3 green onions, chopped; 1 ripe avocado, pitted and sliced

Servings: persons

2 tablespoons olive or vegetable oil
1 red onion, chopped
2 stalks celery, chopped
1 pound lump crabmeat
2 teaspoons chopped fresh oregano
1/2 teaspoon freshly ground black pepper
3 cups jarred or fresh
Twelve 5-to 6-inch corn tortillas
1 cup crumbled cotija cheese
3 green onions, chopped
1 ripe avocado, pitted and sliced

1
Preheat the oven to 375u00b0F.
2
Heat the oil in a large skillet over high heat. Add the onions and celery and cook until slightly limp, about 2 minutes. Add the crab, oregano, and pepper and toss until the crabmeat is heated through, just another couple of minutes. Remove from the heat.
3
Spread 1/2 cup mole verde onto the bottom of a 9-by-13-by-2-inch baking dish.
4
Stack the tortillas on a microwave-safe plate and cover with a wet paper towel. Microwave on high for 30 to 60 seconds, until softened. Spread the tortillas out onto a couple of large baking sheets or cutting boards.
5
Spoon some of the crab mixture in a line down the center of each tortilla. Roll them up, placing them seam-side down on the mole verde in the baking dish. Repeat until all of the tortillas are placed in the dish. Pour the remaining mole sauce over the enchiladas and sprinkle with the cheese. Top with the green onions.
6
Bake until heated through and the cheese melts, about 15 minutes. To serve, transfer 2 enchiladas each onto 6 plates and top each with a couple of avocado slices.

235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive or vegetable oil, 1 red onion, chopped, 2 stalks celery, chopped, 1 pound lump crabmeat, and more.

Yes, Crab Enchiladas With Green Mole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crab Enchiladas With Green Mole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions