Acapulcos Crab Avocado Enchiladas With Cilantro Cream Recipes

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ACAPULCO'S CRAB, AVOCADO ENCHILADAS WITH CILANTRO CREAM RECIPE



Acapulco's Crab, Avocado Enchiladas With Cilantro Cream Recipe image

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

1/4 teaspoon minced garlic
1/2 teaspoon salt
1 cup sour cream
2 tablespoons chopped onions
2 tablespoons chopped cilantro
1 dash granulated sugar
6 corn tortillas
oil or lard
1 1/2 cups crabmeat
6 tablespoons minced onions
shredded monterey jack cheese
pitted black olives
avocado, slices
sliced peeled tomatoes

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

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