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Acapulco Crab and Avocado Enchiladas with Cilantro Cream Sauce Recipe
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Acapulco Restaurant and Cantina Crab and Avocado Enchiladas Recipe

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.
Prep Time20 minutes
Active Time10 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican, Seafood
Keyword: Acapulco Restaurant and Cantina
Yield: 3 People

Ingredients

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

Enchiladas

  • 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

Instructions

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.

Enchiladas

  • 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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