Crab Chiles Enchiladas Name: Gracie Cook Base: Nas. Jrb. Ft. Worth Tx. Recipe: The Filling 2 cups heavy whipping cream 1/4 cup milk 4 tablespoon unsalted butter 2 tablespoon peanut oil 2 tablespoon chopped garlic 1 1/2 pound crab meat cut in large pieces 2 green chilies cut into pieces 1 teaspoon black pepper The enchiladas ½ cup peanut oil for frying 8 corn tortillas 1/2 cup grated Monterey jack cheese Garnish 4 tablespoon minced cilantro 12 chopped green onions 8 fresh red and green jalapeno chiles Heat the over to 350 F. Stir together the cream and milk in a small mixing bowl. Lightly salt and set aside. In a medium size saucepan or deep skillet, melt the butter with the oil over medium heat. Add the garlic and green onions tops, and cook for 2 minutes until the onions are tender. Add the crabmeat, chipolte chiles strips, and 1 cup of the thinned cream, reserving the rest to use as a topping. Lower the heat and continue cooking for another 5 to 8 minutes stirring occasionally. Add pepper to taste. Warm about 2 tablespoons of oil in a medium size skillet over the medium heat and press each tortilla into the hot oil with a spatula until soft. Place an equal portion of the filling across the center of each tortilla. Roll them up and put side by side in a baking dish. Pour the remaining thinned cream over the top and sprinkle with grated cheese. Cover the aluminum foil and bake for 15 minutes, or until well heated.