Green Enchiladas with Crab

Ingredients

• 0.3 cup avocado peeled chopped
• 8 6-inch corn tortillas ()
• 2 tablespoons cilantro leaves fresh minced
• 1  garlic clove minced
• 2 cups iceberg lettuce thinly sliced
• 1 tablespoon juice of lime fresh
• 1 pound lump crab meat drained
• 0.5 cup thinly onion vertically sliced
• 0.3 teaspoon oregano dried
• 2 ounces queso chihuahua cheese shredded
• 0.3 cup radishes thinly sliced
• 0.3 teaspoon salt 
• 1  serrano chile seeded
• 8 medium tomatillos 
• 2 quarts water 
• 2 teaspoons vinegar white

Equipment

• bowl
• oven
• sieve
• blender
• baking pan
• dutch oven

Directions

1. Preheat oven to 37
2. To prepare sauce, discard husks and stems from tomatillos. Bring 2 quarts water to a boil in a large Dutch oven.
3. Add tomatillos; cook 2 minutes.
4. Drain.
5. Place tomatillos, avocado, and next 5 ingredients (avocado through garlic) in a blender; process until smooth. Strain mixture through a sieve into a medium bowl; discard solids.
6. To prepare enchiladas, combine the cheese, 1/4 teaspoon salt, and crab. Warm tortillas according to package directions. Spoon about 1/2 cup crab mixture down center of each tortilla; roll up.
7. Place, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray. Cover and bake at 375 for 12 minutes or until thoroughly heated.
8. To prepare topping, combine lettuce and remaining ingredients.
9. Serve enchiladas with sauce and topping.