Acapulco's Crab, Avocado Enchiladas With Cilantro Cream Recipe

This is from the famous Acapulco Mexican restaurant.

• Ready In: 35 mins
• Serves: 3

Ingredients

• Cilantro Cream Sauce

• 1⁄4 teaspoon  minced garlic
• 1⁄2 teaspoon salt
• 1  cup sour cream
• 2  tablespoons  chopped onions
• 2  tablespoons  chopped cilantro
• 1  dash granulated sugar

• Enchiladas

• 6  corn tortillas
•  oil or   lard
• 1 1⁄2 cups  crabmeat
• 6  tablespoons  minced onions
•  shredded monterey jack cheese
•  pitted black olives
•  avocado, slices
•  sliced peeled tomatoes

Directions

1. For Cilantro Cream Sauce:
2. Puree garlic with salt.
3. Combine sour cream, onion, cilantro and sugar.
4. Add garlic mixture and stir gently to blend well.
5. For Enchiladas:
6. Heat tortillas, 1 at a time, in oil until soft.
7. Place 1/4 cup crab meat in center of each tortilla, then sprinkle with 1 tablespoon onion.
8. Spread a little Salsa Con Tomatillos on top.
9. Roll enchiladas, and place, seam-side down, in shallow baking dish.
10. Cover with remaining Salsa Con Tomatillos. Sprinkle generously with cheese.
11. Bake at 400 degrees F about 10 minutes, or until hot and cheese melts.
12. Serve with dollop of Sour Cream Sauce, and garnish with olives, avocado and tomato slices.