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Crab Enchiladas with Green Mole
- 2 tablespoons olive or vegetable oil
- 1 red onion, chopped
- 2 stalks celery, chopped
- 1 pound lump crabmeat
- 2 teaspoons chopped fresh oregano
- 1/2 teaspoon freshly ground black pepper
- 3 cups jarred or fresh
- Twelve 5-to 6-inch corn tortillas
- 1 cup crumbled cotija cheese
- 3 green onions, chopped
- 1 ripe avocado, pitted and sliced
Directions:View on Epicurious
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