Best Crab Enchiladas With Tomatillo Sauce Avocados Recipes

ACAPULCO'S CRAB, AVOCADO ENCHILADAS WITH CILANTRO CREAM RECIPE

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.

AVOCADO-CRAB ENCHILADAS WITH GREEN SAUCE

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.

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

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.