Acapulco's Crab and Avocado
Enchiladas with Cilantro Cream


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


  • 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


  1. Cilantro Cream Sauce: Puree garlic with salt. Combine sour cream, onion, cilantro and sugar. Add garlic mixture and stir gently to blend well.
  2. 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.
  3. Bake at 400 degrees F about 10 minutes, or until hot and cheese melts.
  4. Serve with dollop of Sour Cream Sauce, and garnish with olives, avocado and tomato slices.

Yield: 6 enchiladas

Source: Acapulco Restaurant

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