Tuesday April 3
A can of Trader Joe's second-best refrigerated crab clawmeat is a standard backup in our fridge. Usually we make crabcakes, but in this case, we went more Mexican. We've made crab enchiladas before, and we did it again.
We only changed it by using colby-jack cheese (though all Monterey Jack would be better) and yogurt in the filling. Also the enchilada filling contained no fresh cilantro, as there was so much in the fresh-made tomatillo salsa.
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