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Crab and Avocado Enchiladas  [Watch Video]
1 cup crab meat (imitation crab may be used)
1 cup shredded Mexican-blend cheese, divide in half
1 avocado, Dice half the avocado and slice the rest.
1 cup sour cream, divide in half
1 small 8-ounce jar mild salsa
1/3 cup chopped fresh cilantro
1/2 cup minced green onions, divide in half
1/4 teaspoon salt and pepper
3/4 cup red enchilada sauce (bottled or canned)
4 flour tortillas (8-inch)
1 tomato, seeded and diced, for garnish

Combine salsa, half the sour cream, cilantro, half the green onions, half the cheese, the salt, pepper and crab meatm stir together gently.

Heat your oven to 375 degrees and spray a 9x13 casserole or baking pan with non-stick cooking spray.

Lay one of the tortillas on a flat surface. Place 1/4 of the filling in the center of the tortilla, adding some of your diced avocados to the top of the filling. Roll up the tortilla and place it seam side down in the casserole or baking pan. Do the same for the remainder of the tortillas and pour enchilada sauce on top of each. Then sprinkle on the remaining cheese and baked in a 375 degree oven about 20 minutes.

Garnish the finished enchiladas with the sliced avocado and the remainder of the sour cream, adding the tomato garnish and the remainder of the green onions.

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