Ingredients for Avocado Crab Enchiladas With Green Sauce
- 1 1/2 cups chicken broth
- 1 ripe avocado, pitted
- Cream Cheese
- 2 jalapeno peppers, seeded and minced
- 1/2 cup chopped fresh cilantro leaves
- 2 cloves garlic, minced
- 2 teaspoons salt
- 1 pound lump crabmeat
- Red Bell Pepper
- Fresh cilantro, for garnish
- 1/4 cup chopped green onions
- 12 (8 inch) flour tortillas
- 3 cups shredded Monterey Jack Pepper cheese
- 1/2 cup crumbled cotija cheese
- 1/4 cup sour cream
- 1 tablespoon lime juice
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How to Make Avocado Crab Enchiladas With Green Sauce
- Blend 1 cup chicken broth, 1 ripe avocado (pitted), 1/2 cup chopped cilantro, 1/4 cup chopped green onions, 2 jalapeños (seeded and minced), 2 cloves garlic (minced), and 1 teaspoon salt until completely smooth. Stop to scrape down the sides as needed.
- Reserve 1 cup of the green sauce. In a separate bowl, gently combine the reserved sauce with 1 pound crabmeat, 1/2 cup crumbled cotija cheese, 1/4 cup sour cream, 1 tablespoon lime juice, and 1 teaspoon salt.
- Set the crab mixture aside.
- In a bowl, combine the remaining 2 cups of green sauce and 1/2 cup chicken broth.
- Cover and refrigerate for at least 2 hours (or up to 4 hours) to allow flavors to meld.
- Spread the crab mixture evenly down the center of 12 corn or flour tortillas (6-8 inches).
- Sprinkle 2 cups of shredded Monterey Jack cheese evenly over the crab filling.
- Carefully roll up the tortillas and place them seam-side down in a lightly greased 13x9 inch baking dish.
- Cover and refrigerate for at least 2 hours (or up to 4 hours).
- Pour the chilled green sauce mixture over the enchiladas and sprinkle with the remaining 1 cup of shredded Monterey Jack cheese.
- Bake at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Let rest for 5 minutes before serving. Garnish with extra cilantro and a dollop of sour cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
100 g
Sugar
15g
Fat
225g
Carbs
24g
