Avocado-Crab Enchiladas with Green Sauce
Description:
This tantalizing recipe for Avocado-Crab Enchiladas with Green Sauce is a delightful Tex-Mex twist, combining the creamy richness of avocado with succulent crab meat, wrapped in soft flour tortillas and smothered in a vibrant green sauce. Perfect for a weeknight dinner or special occasion, this dish bursts with flavors of the Southwestern U.S., promising a satisfying meal that’s sure to please your taste buds.
Ingredients:
- 1 1/2 cups chicken broth
- 2 ripe avocados
- 2 ounces cream cheese
- 3/4 cup fresh cilantro leaves
- 1/2 teaspoon minced garlic
- 2 teaspoons salt, divided
- 1 pound lump crabmeat
- 1 red bell pepper, diced
- 1/4 cup chopped fresh cilantro
- 1/2 cup chopped green onion
- 8 (8-inch) flour tortillas
- 3 cups shredded Monterey Jack pepper cheese
Nutritional Information (per serving):
- Calories: 1337.7
- Fat: 87.6g
- Saturated Fat: 45.1g
- Cholesterol: 286.2mg
- Sodium: 2422.7mg
- Carbohydrates: 72.5g
- Fiber: 11.1g
- Sugar: 3.9g
- Protein: 67.9g
Cooking Time:
- Preparation Time: 4 hours (includes refrigeration time)
- Cooking Time: 20 minutes
- Total Time: 4 hours and 20 minutes
Recipe Instructions:
-
Prepare the Green Sauce:
- In a blender or food processor, combine 1 cup of chicken broth, ripe avocados, cream cheese, fresh cilantro leaves, minced garlic, and 1/2 teaspoon of salt.
- Process the mixture until smooth, ensuring to scrape down the sides as needed to incorporate all ingredients thoroughly.
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Prepare the Crab Filling:
- Transfer 1 cup of the prepared sauce into a separate bowl.
- To the bowl of sauce, add the lump crabmeat, diced red bell pepper, chopped fresh cilantro, chopped green onion, and the remaining 1/4 teaspoon of salt.
- Stir the ingredients together until well combined, creating a flavorful crab filling for the enchiladas.
-
Chill the Sauces:
- Cover both the avocado-green sauce and the crab filling with lids or plastic wrap.
- Refrigerate the sauces for up to 4 hours to allow the flavors to meld and intensify, enhancing the overall taste of the dish.
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Assemble the Enchiladas:
- Preheat your oven to 350°F (175°C).
- Lay out the flour tortillas on a clean, flat surface.
- Spoon the prepared crab filling evenly down the center of each tortilla.
- Sprinkle 2 cups of shredded Monterey Jack pepper cheese evenly over the crab filling on the tortillas.
- Carefully roll up each tortilla, ensuring the filling is securely enclosed inside, and place them seam side down in a lightly greased 13- x 9-inch baking dish.
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Bake the Enchiladas:
- Once all the enchiladas are assembled in the baking dish, pour the remaining 2 cups of sauce mixture over the top, ensuring each enchilada is generously covered.
- Sprinkle the remaining 1 cup of shredded Monterey Jack pepper cheese evenly over the sauce.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
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Serve and Enjoy:
- Once baked, remove the enchiladas from the oven and serve them immediately, garnished with additional chopped cilantro or sliced avocado if desired.
- These Avocado-Crab Enchiladas with Green Sauce are best enjoyed fresh and hot, straight from the oven, delivering a burst of flavors with every bite.
Whether you’re craving a taste of the Southwest or looking for a creative way to enjoy crab meat, these enchiladas are a delicious choice that will elevate any dinner table. So gather your ingredients, roll up those tortillas, and get ready to savor the delightful combination of creamy avocado, tender crab, and zesty green sauce in every mouthful. 🥑🦀🌶️
