Hacienda Restaurant's Crabmeat Enchiladas Recipe

ingredients

Crabmeat Enchiladas
1 pound crabmeat (fresh or frozen)
1 medium tomato (finely diced)
1 bell pepper (finely diced)
1 small onion (finely diced)
2 teaspoons salt
1 teaspoon black pepper (fresh ground)
1 teaspoon red pepper
1/2 teaspoon ground cumin
12 (6 inch) flour tortillas

Red Sauce
5 Guajillo chiles (dried)
1 can (28 ounce size) diced tomatoes
1 small onion (medium diced)
1 bell pepper (medium diced)
1 Serrano pepper
4 teaspoons salt
2 teaspoons garlic
2 teaspoons ground cumin
1 teaspoon black pepper (fresh ground)
8 ounces Colby and Jack cheese
1 iceberg lettuce
8 ounces sour cream

directions

Red Sauce: Seed and remove stems from Guajillo chiles. Soak in boiling water, remove when softened.

Blend tomatoes, drained chilies, garlic and Serrano to a fine puree. Saute onions and bell pepper in a heavy bottom sauce pan. Add tomato mixture and simmer for 20 minutes, adjust salt.

Crabmeat Enchiladas: Saute onions and bell pepper in a heavy skillet on medium heat. Add thawed crab, tomatoes and rest of ingredients and simmer for 5 minutes.

Preheat broiler in oven. Heat 6 inch flour tortillas then fill with crabmeat mixture, roll and place on oven proof plates. Add sauce and cheese over the top of each enchilada and place in broiler until cheese is melted. Garnish with lettuce and sour cream.

Recipe Source: Chef Mark Grossenheider Hacienda Mexican Restaurant

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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