From above, the dish appears vibrant and inviting. A quartet of plump enchiladas lay snugly in center of the plate, blanketed in a glowing red guajillo chilli sauce and garnished with creamy, melted cheese. Bright green herbs and red radishes dot the top, adding a pop of color, with fresh lime wedges on the side.

Crab-Stuffed Guajillo Enchiladas with Seasonal Greens

Name: Crab-Stuffed Guajillo Enchiladas with Seasonal Greens
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups cooked and shredded crab meat cooked and shredded; 8 soft corn tortillas; 4 dried Guajillo Chilies dried; 2 cloves garlic cloves minced; 1 medium onion chopped; 4 cups spring greens (can be spinach, chard or any mix of your liking); 1 cup Chihuahua cheese or Monterey Jack grated; 4 radishes sliced; 2 fresh lime cut into wedges; a handful fresh Coriander/Cilantro chopped; 4 tablespoons vegetable oil; 2 cups water; to taste salt

Mexican enchilada meets succulent crab and fresh spring greens.

Category Main Course

Prep 20 minutes

Cook 30 minutes

Style Mexican

Technique Baking

Diet Friendly Pescatarian

Daily recipe · April 24, 2024

A little about this dish

This recipe brings a seafood twist to the traditional Mexican Enchilada in an unconventional yet absolutely delicious way. The sweet, succulent crab meat, paired with lush, bright spring greens and a homemade guajillo chilli sauce, perfectly balances mouthwatering flavors and festive Mexican spirit.

Ingredients (for 4)

Cooked and shredded crab meat — 2 cups — cooked and shredded
Soft corn tortillas — 8
Dried guajillo chilies — 4 — dried
Garlic cloves — 2 cloves — minced
Medium onion — 1 — chopped
Spring greens (can be spinach, chard or any mix of your liking) — 4 cups
Chihuahua cheese or monterey jack — 1 cup — grated
Radishes — 4 — sliced
Fresh lime — 2 — cut into wedges
Fresh coriander/cilantro — a handful — chopped
Vegetable oil — 4 tablespoons
Water — 2 cups
Salt — to taste

Preparation

Step 1 — 🌶🔥🔄

Start by roasting your guajillo chillies in a heating pan. Be sure to turn them frequently so they don't burn.
Step 2 — 🥣💧⏲️

Once the chilies are toasted, cover them with hot water and let them soak for 15 minutes. Later, blend them with garlic, half of the onions and water to make a fine sauce. Strain the sauce to remove any seeds or skin.
Step 3 — 🍳🦀🔁

In a pan, heat 2 tablespoons of oil and sauté the remaining onions. Once transparent, add your shredded crab meat and sauté until it's well mixed with onions.
Step 4 — 🍳🥬🧂

Add 2 cups of spring greens to the pan and cook until wilted. Season with salt to taste.
Step 5 — 🔥🌶️🌮

Preheat the oven to 375°F. In a separate pan, heat the guajillo sauce. Dip each tortilla briefly in the sauce, then fill with the crab and green mixture. Roll and place in a baking dish seam-side down.
Step 6 — 🧀🌮🔥

Pour the remaining guajillo sauce over the filled enchiladas and sprinkle with cheese. Bake in the oven until the cheese has melted and the sauce bubbles, about 15-20 minutes.
Step 7 — 🍽️🍃🍈

Serve your enchiladas hot, garnished with radish slices, fresh cilantro/coriander and a lime wedge on the side.

A final fox tip

Rather than using a typical tomato based salsa, a guajillo chilli sauce is used which lends a unique flavor to the enchiladas. This is a colorful and tasty dish that's sure to be a hit. An excellent dish for a dinner party or for a special Mexican-themed meal at home.