Acapulco S Crab Avocado Enchiladas With Cilantro Cream Recipe Recipe

Ingredients for Acapulco S Crab Avocado Enchiladas With Cilantro Cream Recipe

• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1 cup sour cream
• Onions
• 1/2 cup packed fresh cilantro, chopped
• Granulated Sugar
• Corn Tortillas
• 2 tablespoons vegetable oil
• Crabmeat
• Monterey Jack Cheese
• Pitted Black Olives
• 1 ripe avocado, sliced, for garnish
• Tomatoes

How to Make Acapulco S Crab Avocado Enchiladas With Cilantro Cream Recipe

1. **Prepare the Cilantro Cream Sauce:** In a food processor or blender, combine minced garlic and salt. Puree until smooth.
2. Add sour cream, chopped onion, cilantro, and sugar to the food processor. Blend until smooth and creamy.
3. **Prepare the Enchiladas:** Heat vegetable oil in a large skillet over medium heat.
4. Warm each tortilla one at a time in the hot oil until softened (about 15-20 seconds per side). Set aside.
5. Place 1/4 cup of crab meat in the center of each tortilla. Sprinkle with 1 tablespoon of chopped onion.
6. Top with a spoonful of salsa verde.
7. Roll up each enchilada tightly and place seam-down in a shallow baking dish.
8. Pour the remaining salsa verde over the enchiladas.
9. Sprinkle generously with shredded Monterey Jack cheese.
10. **Bake:** Bake in a preheated oven at 400°F (200°C) for 10-12 minutes, or until the cheese is melted and bubbly.
11. **Serve:** Let cool slightly before serving. Garnish with a dollop of cilantro cream sauce, sliced avocado, black olives, and tomato slices.