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