Category - Restaurant

ACAPULCO'S CRAB AND AVOCADO ENCHILADAS

    Acapulco's Crab and Avocado Enchiladas with Cilantro Cream

    Source: Acapulco Restaurant

    Cilantro Cream Sauce
    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 or lard
    1 1/2 cup crab meat
    6 tablespoons minced onion
    Shredded jack cheese
    Pitted black olives
    Avocado slices
    Sliced peeled tomatoes

    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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Title: Acapulco's Crab And Avocado Enchiladas
Category:  Restaurant
Acapulco's Crab and Avocado Enchiladas with Cilantro Cream

Source: Acapulco Restaurant

Cilantro Cream Sauce
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 or lard
1 1/2 cup crab meat
6 tablespoons minced onion
Shredded jack cheese
Pitted black olives
Avocado slices
Sliced peeled tomatoes

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.



Recipe for Acapulco's Crab And Avocado Enchiladas - goodcooking.com