Enchiladas de Jaiba

Ingredients

• Sour cream - 1/4 cup
• Queso fresco - 1/2 cup, crumbled
• Vegetable oil - 2 tablespoons
• Salt and pepper - To taste
• Lime - 1, juiced
• Cilantro - 1/4 cup, chopped
• Chicken broth - 1 cup
• Tomato sauce - 1 cup
• Garlic - 2 cloves, minced
• Onion - 1 medium, finely chopped
• Corn tortillas - 12
• Crab meat - 1 pound, cooked and shredded

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.
3. Stir in the tomato sauce and chicken broth, and bring to a simmer.
4. Add the shredded crab meat to the sauce, and season with salt and pepper to taste.
5. Simmer for 5 minutes to allow the flavors to meld together.
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.
8. Transfer the tortillas to a paper towel-lined plate to drain excess oil.
9. Preheat the oven to 375°F (190°C).
10. Spread a small amount of the crab mixture onto each tortilla, and roll it up tightly.
11. Place the rolled enchiladas in a baking dish, seam side down.
12. Pour the remaining crab sauce over the enchiladas, and sprinkle with crumbled queso fresco.
13. Bake in the preheated oven for 15-20 minutes, or until the enchiladas are heated through and the cheese is melted and slightly golden.
14. Remove from the oven and let cool for a few minutes.
15. 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.