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Ingredients

• Sauce:
• 8 medium tomatillos
• 2 quarts water
• 1/4 cup chopped peeled avocado
• 2 tablespoons minced fresh cilantro
• 1 tablespoon fresh lime juice
• 1/4 teaspoon salt
• 1 serrano chile, seeded
• 1 garlic clove, minced
• Enchiladas:
• 1/2 cup (2 ounces) shredded queso chihuahua cheese
• 1/4 teaspoon salt
• 1 pound lump crabmeat, drained and shell pieces removed
• 8 (6-inch) corn tortillas
• Cooking spray
• Topping:
• 2 cups thinly sliced iceberg lettuce
• 1/2 cup thinly vertically sliced onion
• 1/4 cup thinly sliced radishes
• 2 tablespoons minced fresh cilantro
• 2 teaspoons white vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon dried oregano

Description

In The Southwest, Enchiladas Are Usually Covered With Chili Gravy. Mexican Cooks Are More Likely To Take A Healthful Approach, Using A Fresh Salsa And Vegetable Topping.

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