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AVOCADO-CRAB ENCHILADAS WITH GREEN SAUCE
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  • Preparation

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  • Cook Time

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  • Total Time

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Ingredients

  • 1.500 1 ½ cups
    chicken broth, divided
  • 2.000 2
    small California Avocados, peeled and coarsely chopped
  • 2.000 2
    (8-ounce) packages cream cheese, softened and cubed
  • 3.000 3
    jalapeno peppers, unseeded and cut in half
  • 0.500 ½ cup
    loosely packed fresh cilantro leaves
  • 2.000 2
    garlic cloves
  • 0.750 ¾ tsp.
    salt, divided
  • 1.000 1 lb.
    lump crabmeat, drained
  • 1.000 1
    medium-size red bell pepper, chopped
  • 0.500 ½ cup
    chopped fresh cilantro
  • 1.000 1
    bunch green onions, chopped
  • 8.000 8
    (8-inch) flour tortillas
  • 3.000 3 cups
    shredded Monterey Jack cheese with peppers
  • 0.000
    For Avocado-Chicken Enchiladas, substitute 4 skinned and boned chicken breast halves, cooked and shredded, for 1 pound crabmeat.

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Instructions

  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.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

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