Ingredients for Acapulco's Crab Avocado Enchiladas With Cilantro Cream Recipe
- 2 cloves minced garlic
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/2 cup chopped green onions (white and green parts); 1/4 cup chopped white onion (from 1 small onion)
- 1/2 cup chopped fresh cilantro
- 1/4 teaspoon granulated sugar
- 12 corn tortillas
- 1/2 cup vegetable oil
- 1 1/2 lbs crabmeat
- 1 1/2 cups shredded Monterey Jack cheese
- 1 (10 ounce) can pitted black olives, sliced
- 2 medium avocados, sliced
- 2 large tomatoes, diced
- 1 (16 ounce) jar salsa verde
- Lime wedges (optional)
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How to Make Acapulco's Crab Avocado Enchiladas With Cilantro Cream Recipe
- **Prepare the Cilantro Cream Sauce:** In a food processor or blender, combine minced garlic and salt. Puree until smooth.
- Add sour cream, chopped onion, cilantro, and sugar to the food processor. Blend until smooth and creamy.
- **Prepare the Enchiladas:** Heat vegetable oil in a large skillet over medium heat.
- Warm each tortilla one at a time in the hot oil until softened (about 15-20 seconds per side). Set aside.
- Place 1/4 cup of crab meat in the center of each tortilla. Sprinkle with 1 tablespoon of chopped onion.
- Top with a spoonful of salsa verde.
- Roll up each enchilada tightly and place seam-down in a shallow baking dish.
- Pour the remaining salsa verde over the enchiladas.
- Sprinkle generously with shredded Monterey Jack cheese.
- **Bake:** Bake in a preheated oven at 400°F (200°C) for 10-12 minutes, or until the cheese is melted and bubbly.
- **Serve:** Let cool slightly before serving. Garnish with a dollop of cilantro cream sauce, sliced avocado, black olives, and tomato slices.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
6g
Fat
51g
Carbs
9g
