| | ENCHILADAS |
| 6 | | Corn tortillas |
| | Oil or lard |
| 1 1/2 | c | Crab meat; picked over and sauted in, butter |
| 6 | tb | Onion; minced |
| | Jack cheese; shredded |
| | Ripe olives; pitted |
| | Avocado slices |
| | Tomatoes; peeled and sliced |
| | Salsa con Tomatillos |
| | Sour Cream Sauce |
| | SALSA CON TOMATILLOS |
| 12 | oz | Tomatillos; one 12 oz can including the, juice |
| 2 | | Tortillas |
| | Oil or lard |
| 4 | tb | Onion; chopped |
| 1 | | Fresh jalapeno chile; minced |
| 1 | tb | Fresh cilantro; chopped |
| 1/2 | ts | Fresh garlic; minced |
| 1/2 | ts | Salt |
| 1/2 | c | Water; or chicken or pork broth |
| ts | Granulated white sugar |
| | Green food coloring |
| | SOUR CREAM SAUCE |
| 1/2 | pt | Sour cream |
| 2 | tb | Fresh cilantro; chopped |
| 2 | tb | Onion; chopped |
| 1/4 | ts | Fresh garlic; mashed with the salt |
| 1/2 | ts | Salt |
| 1 | pn | Granulated white sugar; 1/8 tsp |
