Crabmeat Enchiladas

Chef Mark Grossenheider
Hacienda Mexican Restaurant
Serves 12

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 comino
(12) 6 inch flour tortillas

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

Preparation
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.