Crab Enchiladas With Tomatillo Sauce Avocados Recipe 445 Food

CRAB ENCHILADAS WITH TOMATILLO SAUCE & AVOCADOS RECIPE - (4.3/5)

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.

ACAPULCO'S CRAB, AVOCADO ENCHILADAS WITH CILANTRO CREAM RECIPE

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.

AVOCADO AND TOMATILLO SAUCE

Steps:

• In a small saucepan, cook the tomatillos in water to cover until they turn pale green and are slightly soft, 5-6 minutes.
• Drain and put them in a food processor.
• Cut the avocado in half; remove seed; peel and add to the processor along with the remaining ingredients.
• Process until smooth.
• Adjust seasoning to taste; serve within 4 hours for best color.

TOMATILLO ENCHILADA SAUCE

Steps:

• Put tomatillos and serrano peppers in a large stockpot, cover with water, and bring to a boil. Boil until tomatillos are an army green color, 15 to 20 minutes. Drain.
• Combine tomatillo-pepper mixture, onions, and garlic in a blender, working in batches if necessary. Puree until smooth.
• Transfer puree to a large pot. Add chicken broth, brown sugar, cilantro, salt, and cumin; bring to a boil. Cook until reduced and thickened, about 45 minutes.

AVOCADO-CRAB ENCHILADAS WITH GREEN SAUCE

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.

CRABMEAT ENCHILADAS

Steps:

• Preheat oven to 250 degrees.
• Saute onion in oil, add flour, milk and chili.
• Cook until medium thick.
• Reserve 1/4 cup of cheeses to sprinkle over top of sauce.
• Heat 1/2 to 1 tsp of canola oil at a time in skillet.
• When oil is warm quickly dip tortillas in oil until soft and warm.
• Immediately put 1 Tablespon each of cheese, crabmeat and sauce in tortilla and roll up.
• Place seam side down in a 11x7 inch pan.
• Repeat until all tortillas are used.
• Pour the remaining sauce on top and sprinkle with reserved cheeses.
• Bake in preheated oven for 10 to 15 minutes.