Avocado-Crab Enchiladas with Green Sauce |
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Prep Time: 240 Minutes Cook Time: 20 Minutes |
Ready In: 260 Minutes Servings: 4 |
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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. 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:
1. Process 1 cup broth, next 5 ingredients, and 1/2 teaspoon salt in a blender or food processor until smooth, stopping to scrape down sides.
2. Remove 1 cup sauce, and stir in crabmeat, next 3 ingredients, and remaining 1/4 teaspoon salt.
3. Set aside.
4. Stir together remaining 2 cups sauce and remaining 1/2 cup chicken broth.
5. Cover and chill up to 4 hours, if desired.
6. Spoon crabmeat mixture evenly down center of tortillas.
7. Sprinkle evenly with 2 cups cheese, and roll up.
8. Place seam side down in a lightly greased 13- x 9-inch baking dish.
9. Cover and chill up to 4 hours, if desired.
10. Pour sauce mixture over top, and sprinkle with remaining 1 cup cheese.
11. Bake at 350° for 20 minutes.
12. Serve immediately.
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