Best Crab Enchiladas With Tomatillo Sauce Avocados Recipes

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

Ingredients

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

AVOCADO-CRAB ENCHILADAS WITH GREEN SAUCE

Avocado-Crab Enchiladas with Green Sauce image

This is a recipe I have not tried but really looks good! Prep time includes refrigeration time. Source: The California Avocado Commission. For Avocado-Chicken Enchiladas substitute 4 skinned and boned chicken breast halves, cooked and shredded, for 1 pound crabmeat.

Provided by Bev I Am

Categories Crab

Time 4h20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups chicken broth, divided
2 small california avocados, peeled and coarsely chopped
2 (8 ounce) packages cream cheese, softened and cubed
3 jalapeno peppers, unseeded and cut in half
1/2 cup loosely packed fresh cilantro leaves
2 cloves garlic
3/4 teaspoon salt, divided
1 lb lump crabmeat, drained
1 medium red bell pepper, chopped
1/2 cup chopped fresh cilantro
1 bunch green onion, chopped
8 8-inch flour tortillas
3 cups shredded monterey jack pepper cheese (12 ounces)

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.

Nutrition Facts : Calories 1337.7, Fat 87.6, SaturatedFat 45.1, Cholesterol 286.2, Sodium 2422.7, Carbohydrate 72.5, Fiber 11.1, Sugar 3.9, Protein 67.9

CRAB ENCHILADAS WITH GREEN MOLE RECIPE - (4.6/5)

Crab Enchiladas with Green Mole Recipe - (4.6/5) image

Provided by Dr_Mom

Number Of Ingredients 11

Ingredients

2 tablespoons olive or vegetable oil
1 red onion, chopped
2 stalks celery, chopped
1 pound lump crabmeat
2 teaspoons chopped fresh oregano
1/2 teaspoon freshly ground black pepper
3 cups Herbed Pumpkin Seed Mole, recipe on Key Ingredient
Twelve 5-to 6-inch corn tortillas
1 cup crumbled cotija cheese
3 green onions, chopped
1 ripe avocado, pitted and sliced - optional

Steps:

Preheat the oven to 375°F. Heat the oil in a large skillet over high heat. Add the onions and celery and cook until slightly limp, about 2 minutes. Add the crab, oregano, and pepper and toss until the crabmeat is heated through, just another couple of minutes. Remove from the heat. Spread 1/2 cup mole verde onto the bottom of a 9-by-13-by-2-inch baking dish. Stack the tortillas on a microwave-safe plate and cover with a wet paper towel. Microwave on high for 30 to 60 seconds, until softened. Spread the tortillas out onto a couple of large baking sheets or cutting boards. Spoon some of the crab mixture in a line down the center of each tortilla. Roll them up, placing them seam-side down on the mole verde in the baking dish. Repeat until all of the tortillas are placed in the dish. Pour the remaining mole sauce over the enchiladas and sprinkle with the cheese. Top with the green onions. Bake until heated through and the cheese melts, about 15 minutes. To serve, transfer 2 enchiladas each onto 6 plates and top each with a couple of avocado slices.