Acapulco's Crab, Avocado Enchiladas With Cilantro Cream Recipe

Recipe by Iron Woman
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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