Enchiladas de Jaiba

Ingredients

Vegetable oil

2 tablespoons

Onion

1 medium, chopped

Garlic

2 cloves, minced

Tomato sauce

1 cup

Chicken broth

1 cup

Crab meat

2 cups, shredded

Corn tortillas

12

Queso fresco

1 cup, crumbled (for topping)

Sour cream

1/2 cup (for serving)

Fresh lime

1, cut into wedges (for serving)

Cilantro

1/4 cup, chopped (for garnish)

Salt

to taste

Pepper

to taste

Instructions

1. In a large skillet, heat the vegetable oil over medium heat.
2. Add the chopped onion and minced garlic, and sauté until softened, about 3-4 minutes.
3. Stir in the tomato sauce and chicken broth, bringing the mixture to a gentle simmer.
4. Add the shredded crab meat to the sauce, and season generously with salt and pepper to taste.
5. Let the mixture simmer for 5 minutes, allowing the flavors to meld together beautifully.
6. In a separate skillet, heat a small amount of vegetable oil over medium heat.
7. Lightly fry each corn tortilla for a few seconds on each side to soften them, then transfer to a paper towel-lined plate to drain excess oil.
8. Preheat the oven to 375°F (190°C).
9. Spread a small amount of the crab mixture onto each tortilla, then roll it up tightly and place it seam side down in a baking dish.
10. Once all tortillas are filled and arranged in the dish, pour the remaining crab sauce over the enchiladas, ensuring they are well coated.
11. Sprinkle the crumbled queso fresco over the top.
12. Bake in the preheated oven for 15-20 minutes, or until the enchiladas are heated through and the cheese is melted and slightly golden.
13. Remove from the oven and let cool for a few minutes before serving.
14. Serve the enchiladas de jaiba with a squeeze of fresh lime juice, a sprinkle of chopped cilantro, and a dollop of sour cream on top.