Best 2 Acapulcos Crab Avocado Enchiladas With Cilantro Cream Recipes

**Dive into the Enchanting Flavors of Acapulco's Crab Avocado Enchiladas with Cilantro Cream: A Culinary Journey Awaits...**

Embark on a culinary adventure to the vibrant shores of Acapulco with our tantalizing Crab Avocado Enchiladas, a dish that harmoniously blends the essence of Mexican cuisine with unique ingredients. These enchiladas are not just any ordinary dish; they're a captivating symphony of flavors, textures, and colors that will leave your taste buds craving for more. Picture succulent crab and creamy avocado wrapped in tender tortillas, smothered in a velvety cilantro cream sauce, all coming together in a tantalizing spectacle. But that's not all; our recipe collection features a diverse range of additional culinary delights, including a refreshing Avocado Salsa, a zesty Cilantro Cream Sauce, and a flavorful Mexican Rice that perfectly complements the enchiladas. Get ready to embark on a culinary journey that will transport you to the heart of Acapulco, leaving you with a lasting impression of Mexican gastronomy at its finest.

Here are our top 2 tried and tested recipes!

ACAPULCO'S CRAB, AVOCADO ENCHILADAS WITH CILANTRO CREAM RECIPE

Acapulco's Crab, Avocado Enchiladas With Cilantro Cream Recipe image

Make and share this Acapulco's Crab, Avocado Enchiladas With Cilantro Cream Recipe recipe from Food.com.

Provided by Iron Woman

Categories Crab

Time 35m

Yield 3 serving(s)

Number Of Ingredients 14

Ingredients

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
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

Steps:

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.

Nutrition Facts : Calories 280.4, Fat 17.5, SaturatedFat 10.2, Cholesterol 33.7, Sodium 451, Carbohydrate 27.5, Fiber 3.4, Sugar 1.7, Protein 5.4

CRAB ENCHILADAS WITH TOMATILLO SAUCE & AVOCADOS RECIPE - (4.3/5)

Crab Enchiladas with Tomatillo Sauce & Avocados Recipe - (4.3/5) image

Provided by Lynnw-2

Number Of Ingredients 18

Ingredients

FILLING:
1 cup crab meat, I used Louis Kemp Imitation Crab
1 cup sour cream
1/2 cup minced green onions
1/2 cup chopped cilantro, optional
1 teaspoon cumin powder
1 teaspoon dried oregono
1/2 cup shredded Mexican-blend cheese
TOMATILLO SAUCE:
1 pound tomatillos
2 garlic cloves
1 jalapeno
1 cup chicken or vegetable broth
ENCHILADAS
6 corn tortillas
1/2 cup Mexican-blend cheese
1 avocado, sliced
1 medium tomato, chopped

Steps:

Make the tomatillo sauce: Take the paper-like coverings off the tomatillos and clean them. Heat a grill or griddle pan to medium high. Grill the tomatillos, garlic cloves and jalapeno until they have char marks and are slightly soft from being cooked. Remove them and let them cool. If you want your sauce to not be quite as spicy, remove the seeds from the jalapeno. Place the tomatillos, garlic and jalapeno into a blender with the chicken broth. Blend on high until a nice sauce. Make the crab enchilada filling: Mix all of the ingredients except the crab in a medium size bowl. Gently stir in the crab, trying not to break it up too much. Make the enchiladas: Spray a casserole dish with non-stick spray. Put about 1/4 cup of the tomatillo sauce in the bottom of the dish. Take a corn tortilla and quickly dip it into the tomatillo sauce. Then add about 4 tablespoons of filling and roll it up and place seam side down in a casserole dish. Do this with all 6 tortillas. Top with more of the tomatillo sauce and the remaining shredded Mexican-blend cheese. Bake at 350°F for about 30 minutes or until heated through and the cheese is melted. Remove from oven and top with slices of avocado and chopped tomatoes. Serve with additional sour cream, if you'd like.

Tips:

Choose ripe avocados for the best flavor and texture.
Use fresh crab meat for the best results. If using frozen crab meat, thaw it completely before using.
Be careful not to overcook the crab meat, as it can become tough.
Use a variety of cheeses to create a flavorful filling. A combination of cheddar, mozzarella, and Parmesan is a good option.
Serve the enchiladas with your favorite toppings, such as salsa, guacamole, or sour cream.

Conclusion:

Acapulco's Crab Avocado Enchiladas with Cilantro Cream are a delicious and easy-to-make dish that is perfect for any occasion. The combination of crab, avocado, and cheese is sure to please everyone at the table. The cilantro cream adds a refreshing touch that complements the flavors of the enchiladas perfectly. Whether you are serving these enchiladas for a special occasion or a casual weeknight dinner, they are sure to be a hit.