CRAB ENCHILADAS WITH GREEN SAUCE

CRAB ENCHILADAS WITH GREEN SAUCE image

Yield 4 servings

Number Of Ingredients 14

1 ½ 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
½ Cup loosely packed fresh cilantro leaves
2 garlic cloves
¾ tsp salt, divided
1 Pound lump crabmeat, drained
1 medium-size red bell pepper, chopped
½ Cup chopped fresh cilantro
1 bunch green onions, chopped
8 (8-inch) flour tortillas
3 Cups shredded Monterey Jack cheese with peppers
For Avocado-Chicken Enchiladas, substitute 4 skinned and boned chicken breast halves, cooked and shredded, for 1 pound crabmeat.

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.