ACAPULCO'S CRAB, AVOCADO ENCHILADAS WITH CILANTRO CREAM RECIPE
Make and share this Acapulco's Crab, Avocado Enchiladas With Cilantro Cream Recipe recipe from Food.com.
Provided by Iron Woman
Categories Crab
Time 35m
Yield 3 serving(s)
Number Of Ingredients 14
Steps:
- For Cilantro Cream Sauce:
- Puree garlic with salt.
- Combine sour cream, onion, cilantro and sugar.
- Add garlic mixture and stir gently to blend well.
- For Enchiladas:
- Heat tortillas, 1 at a time, in oil until soft.
- Place 1/4 cup crab meat in center of each tortilla, then sprinkle with 1 tablespoon onion.
- Spread a little Salsa Con Tomatillos on top.
- Roll enchiladas, and place, seam-side down, in shallow baking dish.
- Cover with remaining Salsa Con Tomatillos. Sprinkle generously with cheese.
- Bake at 400 degrees F about 10 minutes, or until hot and cheese melts.
- Serve with dollop of Sour Cream Sauce, and garnish with olives, avocado and tomato slices.
Nutrition Facts : Calories 280.4, Fat 17.5, SaturatedFat 10.2, Cholesterol 33.7, Sodium 451, Carbohydrate 27.5, Fiber 3.4, Sugar 1.7, Protein 5.4
CRAB ENCHILADAS WITH TOMATILLO SAUCE & AVOCADOS RECIPE - (4.3/5)
Provided by Lynnw-2
Number Of Ingredients 18
Steps:
- Make the tomatillo sauce: Take the paper-like coverings off the tomatillos and clean them. Heat a grill or griddle pan to medium high. Grill the tomatillos, garlic cloves and jalapeno until they have char marks and are slightly soft from being cooked. Remove them and let them cool. If you want your sauce to not be quite as spicy, remove the seeds from the jalapeno. Place the tomatillos, garlic and jalapeno into a blender with the chicken broth. Blend on high until a nice sauce. Make the crab enchilada filling: Mix all of the ingredients except the crab in a medium size bowl. Gently stir in the crab, trying not to break it up too much. Make the enchiladas: Spray a casserole dish with non-stick spray. Put about 1/4 cup of the tomatillo sauce in the bottom of the dish. Take a corn tortilla and quickly dip it into the tomatillo sauce. Then add about 4 tablespoons of filling and roll it up and place seam side down in a casserole dish. Do this with all 6 tortillas. Top with more of the tomatillo sauce and the remaining shredded Mexican-blend cheese. Bake at 350°F for about 30 minutes or until heated through and the cheese is melted. Remove from oven and top with slices of avocado and chopped tomatoes. Serve with additional sour cream, if you'd like.
AVOCADO-CRAB ENCHILADAS WITH GREEN SAUCE
This is a recipe I have not tried but really looks good! Prep time includes refrigeration time. Source: The California Avocado Commission. For Avocado-Chicken Enchiladas substitute 4 skinned and boned chicken breast halves, cooked and shredded, for 1 pound crabmeat.
Provided by Bev I Am
Categories Crab
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Process 1 cup broth, next 5 ingredients, and ½ teaspoon salt in a blender or food processor until smooth, stopping to scrape down sides.
- Remove 1 cup sauce, and stir in crabmeat, next 3 ingredients, and remaining ¼ teaspoon salt.
- Set aside.
- Stir together remaining 2 cups sauce and remaining 1/2 cup chicken broth.
- Cover and chill up to 4 hours, if desired.
- Spoon crabmeat mixture evenly down center of tortillas.
- Sprinkle evenly with 2 cups cheese, and roll up.
- Place seam side down in a lightly greased 13- x 9-inch baking dish.
- Cover and chill up to 4 hours, if desired.
- Pour sauce mixture over top, and sprinkle with remaining 1 cup cheese.
- Bake at 350° for 20 minutes.
- Serve immediately.
Nutrition Facts : Calories 1337.7, Fat 87.6, SaturatedFat 45.1, Cholesterol 286.2, Sodium 2422.7, Carbohydrate 72.5, Fiber 11.1, Sugar 3.9, Protein 67.9
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