Avocado-Crab Enchiladas with Green Sauce
"This is a recipe I have not tried but really looks good! Prep time includes refrigeration time. Source: The California Avocado Commission. For Avocado-Chicken Enchiladas substitute 4 skinned and boned chicken breast halves, cooked and shredded, for 1 pound crabmeat."
photo by Brenda.
- Ready In:
- 4hrs 20mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 1⁄2 cups chicken broth, divided
- 2 small california avocados, peeled and coarsely chopped
- 2 (8 ounce) packages cream cheese, softened and cubed
- 3 jalapeno peppers, unseeded and cut in half
- 1⁄2 cup loosely packed fresh cilantro leaves
- 2 cloves garlic
- 3⁄4 teaspoon salt, divided
- 1 lb lump crabmeat, drained
- 1 medium red bell pepper, chopped
- 1⁄2 cup chopped fresh cilantro
- 1 bunch green onion, chopped
- 8 8-inch flour tortillas
- 3 cups shredded monterey jack pepper cheese (12 ounces)
directions
- Process 1 cup broth, next 5 ingredients, and ½ teaspoon salt in a blender or food processor until smooth, stopping to scrape down sides.
- Remove 1 cup sauce, and stir in crabmeat, next 3 ingredients, and remaining ¼ teaspoon salt.
- Set aside.
- Stir together remaining 2 cups sauce and remaining 1/2 cup chicken broth.
- Cover and chill up to 4 hours, if desired.
- Spoon crabmeat mixture evenly down center of tortillas.
- Sprinkle evenly with 2 cups cheese, and roll up.
- Place seam side down in a lightly greased 13- x 9-inch baking dish.
- Cover and chill up to 4 hours, if desired.
- Pour sauce mixture over top, and sprinkle with remaining 1 cup cheese.
- Bake at 350° for 20 minutes.
- Serve immediately.
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Reviews
-
This recipe is good but very rich. I substituted 8 oz of low fat sour cream for half of the cream cheese and still thought it was a little too rich. I love cilantro but also would cut back on that -- maybe eliminating it from the filling and just using it in the sauce. By the way, the sauce by itself, is fantastic -- would make a great dip. I will probably make this again with a few adjustments. -
This sounded so delicious, but the actual outcome was disappointing. I LOVE avacado, but having it baked didn't taste good. My kids hated it, and we ended up throwing out the leftovers. -
This sauce is a five star, going to be one of my go to sauces and dips. I gave this recipe three stars because the crab with this sauce is too rich. Let this sauce shine, it stands on its own. Next time I make this recipe, I'll use a protein that balances the richness of the sauce, like beans (or left over shredded chicken if you're a meat eater). Mixed veggies would also be great with this sauce!
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Very good recipe! I started making it then remembered I had used all my cream cheese so I substituted goat cheese and it was still wonderful. The sauce was wonderful. -
I wish I could give this more than 5 stars. It was SO delicious! DD agreed this is one of the top 5 things I have EVER made. I did not add the jalapenos because my daughter doesnt like spicy and I used imitation crab. The sauce was amazing. In fact, I made the sauce again the next week to use with chicken fajitas. It is excellent on tortilla chips. Thanks so much, this is a keeper for sure!
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Tweaks
-
This recipe is good but very rich. I substituted 8 oz of low fat sour cream for half of the cream cheese and still thought it was a little too rich. I love cilantro but also would cut back on that -- maybe eliminating it from the filling and just using it in the sauce. By the way, the sauce by itself, is fantastic -- would make a great dip. I will probably make this again with a few adjustments.
RECIPE SUBMITTED BY
Bev I Am
United States
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
