Avocado-Crab Enchiladas with Green Sauce

READY IN: 4hrs 20mins
Recipe by Bev I Am

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.

Top Review by CarolAnn

This recipe is good but very rich. I substituted 8 oz of low fat sour cream for half of the cream cheese and still thought it was a little too rich. I love cilantro but also would cut back on that -- maybe eliminating it from the filling and just using it in the sauce. By the way, the sauce by itself, is fantastic -- would make a great dip. I will probably make this again with a few adjustments.

Ingredients Nutrition


  1. Process 1 cup broth, next 5 ingredients, and ½ teaspoon salt in a blender or food processor until smooth, stopping to scrape down sides.
  2. Remove 1 cup sauce, and stir in crabmeat, next 3 ingredients, and remaining ¼ teaspoon salt.
  3. Set aside.
  4. Stir together remaining 2 cups sauce and remaining 1/2 cup chicken broth.
  5. Cover and chill up to 4 hours, if desired.
  6. Spoon crabmeat mixture evenly down center of tortillas.
  7. Sprinkle evenly with 2 cups cheese, and roll up.
  8. Place seam side down in a lightly greased 13- x 9-inch baking dish.
  9. Cover and chill up to 4 hours, if desired.
  10. Pour sauce mixture over top, and sprinkle with remaining 1 cup cheese.
  11. Bake at 350° for 20 minutes.
  12. Serve immediately.

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