Acapulco-style Crab and Avocado Enchiladas with Cilantro Cream

Cilantro Cream Sauce Ingredients:

  • 1/4 tsp minced garlic
  • 1/2 tsp salt
  • 1 cup sour cream
  • 2 Tbsp chopped onion
  • 2 Tbsp chopped cilantro
  • 1 dash granulated sugar

Enchiladas Ingredients:

  • 6 corn tortillas
  • Oil or lard
  • 1 1/2 cup crab meat
  • 6 Tbsp minced onion
  • Shredded jack cheese
  • Pitted black olives
  • Avocado slices
  • Sliced peeled tomatoes


Cilantro Cream Sauce: Purée 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° 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

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