Preheat oven to 400 degrees. Sauté crabmeat in butter. Fry tortillas in oil until soft. Place one fourth cup crabmeat in the center of each tortilla. Sprinkle with 1 tablespoon onion and spoon 1 tablespoon of Salsa con Tomatillos (see recipe below) on each. Roll each tortilla (now called an enchilada) and place seam side down in a shallow baking dish. Cover the remaining salsa, sprinkle generously with cheese and bake for 10 minutes or until cheese is melted. Serve with sour cream and garnish with black olives.
Salsa con Tomatillos
2 (10- ounces) can tomatillos (drained, reserve liquid) ¼ cup vegetable oil 2 corn tortillas 2 fresh jalapeno chilies (seeded and chopped) or 2 (3-ounce) cans chopped chilies (for a milder taste) ½ cup onions ¼ cup vegetable oil 1 clove garlic 1 teaspoon salt ½ teaspoon cumin spice 1 teaspoon cilantro (optional) Sugar (just a dash)
Fry tortillas in oil, browning lightly. Crumble fried tortillas into tomatillos liquid and let soften. Blend or process mixture and tomatillos until smooth. Sauté chilies and onions in one fourth cup oil until onions are soft. Crush garlic with salt, cumin, and cilantro and add to chilies and onions. Cook for 5 minutes. Add blended tortilla mixture and cook for 5 minutes. Set aside.