Make our Acapulco Restaurant and Cantina Crab and Avocado Enchiladas with Cilantro Cream Sauce Recipe at home. Tortillas are filled with a warm Crab mixture, then smothered with a fresh, creamy Cilantro cheese sauce and topped off with garden fresh diced tomatoes and avocado slices.
Photo by Karen
Acapulco Restaurant and Cantina Crab and Avocado Enchiladas with Cilantro Cream Sauce
An Acapulco Restaurant and Cantina Copycat Recipe
Acapulco Restaurant and Cantina
Acapulco Restaurant and Cantina was founded in 1960, seizing the opportunity to infuse classic Mexican recipes with flavors of California. The food is handcrafted from scratch daily using premium ingredients, thoughtful recipes and classic techniques.
Says Acapulco Restaurant and Cantina
“Imagine our Cantinas as a little vacation from life…Picture one of those fun Mexican street-front cantinas you’ve visited on vacation.”
Acapulco Restaurant and Cantina Crab and Avocado Enchiladas Recipe
Cilantro Cream Sauce
- 1/4 teaspoon minced Garlic
- 1/2 teaspoon Salt
- 1 cup Sour Cream
- 2 tablespoons chopped Onion
- 2 tablespoons chopped fresh Cilantro
- 1/8 teaspoon Sugar
- Lard or Oil as needed
- 6 Corn Tortillas
- 1 1/2 cups Crab Meat picked over
- 6 tablespoons minced Onion
- 2 cups Salsa Con Tomatillos store bought or homemade, as needed
- 1 bag shredded Jack Cheese
- 3 ripe Avocados to garnish
- Pitted Black Olives to garnish
- 3 Large Tomatoes sliced, to garnish
Cilantro Cream Sauce
- Purée garlic with salt.
- In a small bowl, combine sour cream, onion, cilantro and sugar. Mix well.
- Add garlic mixture. Stir gently to blend well.
- Store in a tightly sealed container, in the refrigerator, until ready to use.
- Preheat oven to 400°F.
- Place 1 teaspoon lard or oil in a large skillet. Heat over low heat on stovetop.
- Heat tortillas, 1 at a time, in lard or oil until soft (use more lard or oil, as needed). Remove to a paper towel-covered plate to drain.
- Lay out all 6 tortillas on a work surface (alternately, do less at a time, if space is limited).
- Place 1/4 cup crab meat in center of each tortilla.
- Sprinkle with 1 tablespoon onion.
- Spread a little Salsa Con Tomatillos on top.
- Roll enchiladas.
- Place, seam-side down, in shallow baking dish. Repeat until all tortillas are done, if doing separately.
- Cover with remaining Salsa Con tomatillos.
- Sprinkle generously with cheese.
- Place in preheated oven and bake about 10 minutes, or until hot and cheese melts.
- While tortillas are baking, prepare avocados.
- Starting at the top, with a very sharp knife, cut down into each avocado until you hit the pit. Cut completely around the avocado, top to bottom, touching the pit the entire time.
- Pull the two halves of the avocado apart and remove the pit with a spoon.
- Use the spoon to scoop the avocado out of the skin. Slice.
- Remove enchiladas from the oven.
- Place one or two on a serving plate.
- Top with a dollop of Cilantro Cream Sauce. Garnish and garnish with avocado slices, olives and tomato slices.
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Photo of “Enchilada “Oaxaca”” is by Karen and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Photo of “Acapulco Mexican Restaurant Cantina” is by David Seibold and is used by permission under the Creative Commons Attribution-NonCommercial 2.0 Generic (CC BY-NC 2.0) License. Thank you, Karen and David. Great Pictures. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes widely circulated on the internet. Acapulco Restaurant and Cantina Information courtesy of Acapulco Restaurant and Cantina. Additional Information Courtesy of Wikipedia and is used by permission.
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