Acapulco's Crab and Avocado
Enchiladas with Cilantro Cream

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

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.