Seafood and Crab Enchilada

Seafood and Crab Enchiladas

This is one of my favorite dishes to order when I go out for Mexican.  It isn’t always on the menu because I’m not entirely certain it’s authentic.  But whatever it is, it’s delicious and one of the most important steps is making the Seafood and Crab mix correctly.  Yes it’s imitation crab, but if you buy the right stuff you will see that the ingredients involve mostly white fish like pollock, cod and I believe whiting if I’m not mistaken.  Then there is always some small portion of real crab meat to help the flavor.  So the “Seafood and Crab” description is accurate if someone wants to argue the point.  But I discovered long ago that the secret to making a great mix is in the mayonnaise.  A dab of minced or chopped garlic helps too, but you’ve got to make sure that the mayo get’s fully absorbed into the mix with plenty left on the outside to keep it moist.  This means a lot of stirring.  I always break up the meat as much as possible before I add the other ingredients, but really that’s all there is to it.  But I’m telling you, if you skip this simple step, your Seafood and Crab mix in your Enchilada will be so-so and you won’t like it near as much!  This dish can be fabulous if take a few extra minutes to prepare it right.  Also it’s important to have a good Enchilada Sauce to fully coat your tortilla’s.  Lucky for you I just posted my recipe for that just before this one and I’ve added to the end of this instructional tutorial.  Oh, and yes this recipe does call for flour tortilla’s.  It’s the way it comes no matter where I order it.  So use a doughy restaurant grade flour tortilla.  You can find them in the refrigerated section in normal grocery stores, often near the chorizo and mexican cheese, or you can get them at your local mexican market.  They are usually thinner tortillas but that’s what you want.  Here’s a link to a Bean and Cheese Burrito video where I actually show you what they look like and how they make a difference.  I also have a Chicken Enchilada’s Recipe made with Verde if you are interested, CLICK HERE for that.

Seafood and Crab Enchilada’s Ingredients:

Flour Tortilla’s
1 cup Seafood and Crab mix for each Tortilla (do the math)
3 oz Enchilada Sauce
1/2 cup Cheddar Cheese, grated

Seafood and Crab Mix (Original Post)

2 cups Imitation Crab meat
2 chopped Green Onions
1 chopped Garlic Clove
1 cup Mayonnaise
1 tbsp Olive Oil
Salt and Pepper to taste

Enchilada Sauce (Original Post)

12 Large Dehydrated Chili’s, seeded
1 qt Chicken Broth, approximately
1/2 tsp Cumin
1/2 tsp Onion Powder
1/4 tsp Salt, adjust to taste
2 garlic Cloves

Chicken Enchiladas

Chicken Enchiladas

Chicken Enchiladas Ingredients:

Makes 16
Chicken Mix
2 Boneless Chicken Breasts
4 Boneless chicken thighs
1/2 Onion, chopped
1 can Corn
1 Chipotle Pepper
1 tbsp Chipotle Pepper Juice
2 Garlic Cloves, chopped
1 tsp Cumin
3 tbsp Olive Oil
1 Juice from Lime
Crock Pot Juice, all of it
Salt and Pepper to taste

1 pkg Corn Tortillas
1 Can Whole Green Chili’s
1 Can Enchilada Sauce, (Click HERE for Red & HERE for GREEN)

Garnish
1 cup Mild Cheddar Cheese
Fresh Cilantro, chopped
2 Green Onions, chopped scallions
1/2 cup Lettuce, chopped
Sour Cream, preference amount

Season the Chicken with Salt and Pepper then place in a Slow Cooker and cook for 6 hours on Low.  Prep Vegetables and Combine the Onion, Corn, Chipotle Pepper and Garlic in a Bowl.  Set everything else aside.  When the Chicken is done, carefully remove and separate from the accumulated crock-pot liquid, but save the liquid for later.  Finger pull or fork apart the Chicken into torn pieces and season with Cumin.  Then, in a hot pan set on Med-High, add olive oil and the Corn and Onion Mixture, then salt and pepper to taste.  Cook for 2 Minutes, then add the Chicken, Lime and Crock-pot Juice and stir until everything is mixed thoroughly, then kill the heat.

For each Enchilada, completely dip and submerge 1 Tortilla in the Enchilada Sauce, then lay flat on a plate, cutting board or counter top.  Add 1 Green Chili to the center and a 2 to 3 tbsp of Chicken Mix, then starting from the back back of the Tortilla, roll towards the front and lay each Enchilada down in a Baking Pan or Casserole Dish.  Repeat until it’s full.  Ladle in 1 cup of Enchilada Sauce over the tops of all the rolled Tortillas, then cover with cheese.  Bake at 350 degrees for 20 Minutes, then garnish and Serve!