Preparation

Enchiladas: Heat 1/8-inch oil in a large frying pan and fry tortillas until lightly browned on the edges; drain on paper towels. Sauté onions in butter until soft. Spread about ¼ cup of the crabmeat in a ribbon on each tortilla, sprinkle with onions and about 1 tablespoon of the tomatillo sauce and roll up. Arrange seam side down in a greased baking dish. Lightly spoon tomatillo sauce over and sprinkle with cheese. Bake in a pre-heated 400 F oven for 15 minutes, or until heated through. Garnish with olives. Arrange avocado slices and tomato wedges on top. Pass the sour cream sauce. Tomatillo Sauce: In a frying pan, cook onion in oil until translucent, set aside. If using fresh tomatillos, cook in boiling, salted water to cover until tender, about 10 minutes; drain. Puree tomatillos in blender with just enough water to make a smooth sauce; add to onions. Add chili and coriander and cook, stirring occasionally, until slightly thickened. Season to taste with salt and pepper. Sour Cream Sauce: Mix together the sour cream, coriander or parsley, salt, garlic, and green onion.