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    Acupulco's Crab & Avocado Enchiladas


    Source of Recipe


    Acupulco Restaurant

    List of Ingredients




    Cilantro Cream
    1/4 teaspoon minced garlic
    1/2 teaspoon salt
    1 cup sour cream
    2 tablespoons chopped onion
    2 tablespoons chopped cilantro
    1 dash granulated sugar

    Enchiladas
    6 corn tortillas
    Oil
    1 1/2 cup crab meat, shredded
    6 tablespoons minced onion

    Pitted Avocado, Sliced

    Recipe



    Cilantro Cream Sauce: Puree garlic with salt. Combine sour cream, onion, cilantro and sugar. Add garlic mixture and stir gently to blend well.

    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.

    Makes 6 enchiladas.

 

 

 

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