Recipe for Acapulco's Crab And Avocado Enchiladas With Cilantro Cream from the Restaurant section.
Acapulco's Crab and Avocado Enchiladas with Cilantro CreamSource: 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.
We hope you enjoy your freshly made Acapulco's Crab And Avocado Enchiladas With Cilantro Cream. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
|
