Acapulco's Crab and Avocado enchiladas With Cilantro Cream
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 cups shredded jack-cheese
- 6 tablespoons sour cream
- 2 tablespoons finely chopped onions
- 1/4 teaspoon minced garlic
- 1 dash sugar
- 6 large flour tortillas
- oil or lard
- 1 1/2-2 cups cooked crab meat
- 6 tablespoons minced onion
- 1/2 cup black pitted olives chopped
- 1 large ripe haas avocado chopped
- 1 cup fresh, garden ripe tomatoes diced
- Carbohydrate 48.7881839556342 g
- Cholesterol 19.1546875144411 mg
- Fat 12.5411001341813 g
- Fiber 3.01117565390325 g
- Protein 8.16561473715681 g
- Saturated Fat 5.46055149870764 g
- Serving Size 1 1 Serving (126g)
- Sodium 482.449070467937 mg
- Sugar 45.7770083017309 g
- Trans Fat 1.04103638290082 g
- Calories 338 calories
PREHEAT OVEN TO 400F DEGREES CILANTRO CREAM SAUCE: 1. Puree garlic with salt. 2. Combine sour cream, onion, cilantro and sugar. 3. Add garlic mixture and stir gently to blend well. Set aside. (sauce can be made ahead of time and refridgerated to blend flavors for a more rich and bold garlic taste) ENCHILADAS: 1. Heat tortillas over medium heat, one at a time, in oil until soft (about 30-45 seconds). 2. Spoon 1/4 cup crab meat down center of each tortilla. 3. Sprinkle each with 1 tbs. minced onion 4. Top with a little Cream Sauce and finely shredded jack-cheese 5. Roll enchiladas and place seam-side down in casserole dish 6. Cover enchiladas with remaining Cream Sauce 7. Top with jack-cheese 8. Bake 10 to 15 minutes on middle oven shelf until hot and cheese is melted. 9. Serve each with 1 tbs. sour cream, garnished with olives, chopped avocado and diced tomatoes.
