Dungeness Crab Enchiladas with Salsa & Pepper Jack - CMAB Foodservice

Ingredients

• 1 1/2 pounds Real California cream cheese
• 3 cups Real California Fromage Blanc
• 1 1/2 cups chopped cilantro
• 3/4 cup freshly squeezed lime juice
• 4 serrano chiles, seeded and finely minced
• 2 tablespoons grated lime zest
• 4 pounds picked Dungeness crab meat
• Salt and black pepper
• 24 (8-inch) tortillas
• Vegetable oil
• 6 cups Tomatillo Salsa (recipe below)
• 6 cups grated Pepper Jack Cheese