Green Enchiladas with Crabmeat

Instructions

1. 1

   Remove stems, seeds, and internal membranes of all peppers, and rinse.

2. 2

   Combine peppers, onion, garlic, and cilantro in a food processor. Pulse until finely chopped. Add tomatillos, avocado, lime juice, and salt; process until smooth. Pour in chicken broth in a slow thin stream while continuing to process.

3. 3

   In a large saucepan, heat the olive oil over medium heat. Add the mixture in the food processor all at once. Bring to a boil, then reduce to a simmer. Cook for 15 minutes.

4. 4

   Blend the crabmeat and sour cream together.

5. 5

   Spread some of the tomatillo sauce on a tortilla. Spoon about 2 Tbs. of the crabmeat filling across the middle of it, then roll it up. Place the tortilla seam side down in a shallow casserole or baking dish. Repeat until all tortillas are filled.

6. 6

   Pour tomatillo sauce over enchiladas, making sure the sauce leaks from the ends. Sprinkle cheese over all and bake in a 350-degree oven for about 15 minutes--until cheese melts and begins to bubble. Serve hot with sour cream and guacamole.