Restaurant Recipes

Acapulco's Crab and Avocado
Enchiladas with Cilantro Cream

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Yield: 6 enchiladas

Ingredients

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 cups crab meat
  • 6 tablespoons minced onion
  • Shredded jack cheese
  • Pitted black olives
  • Avocado slices
  • Sliced peeled tomatoes

Instructions

Cilantro Cream Sauce

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

Enchiladas

  1. 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.
  2. Bake at 400 degrees F about 10 minutes, or until hot and cheese melts.
  3. Serve with dollop of Sour Cream Sauce, and garnish with olives, avocado and tomato slices.

Attribution

Acapulco Restaurant



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