Monday, December 19, 2011

Acapulco's Crab, Enchiladas With Cilantro Cream Recipe


Acapulco's Crab, Enchiladas With Cilantro Cream Recipe

Acapulco's Crab, Enchiladas With Cilantro Cream Recipe

Ingredients
Cilantro Cream Sauce
o 1/4 teaspoon minced garlic
o 1/2 teaspoon salt
o 1 cup sour cream
o 2 tablespoons chopped onions
o 2 tablespoons chopped cilantro
o 1 dash granulated sugar
Enchiladas
o 6 corn tortillas
o oil or lard
o 1 1/2 cups crabmeat (or imitation crabmeat)
o 6 tablespoons minced onions
o shredded Monterey jack cheese
o pitted black olives
o avocados, slices
o sliced peeled tomatoes
Directions
1. For Cilantro Cream Sauce:
2. Puree garlic with salt.
3. Combine sour cream, onion, cilantro and sugar.
4. Add garlic mixture and stir gently to blend well.
5. For Enchiladas:
6. Heat tortillas, 1 at a time, in oil until soft.
7. Place 1/4 cup crab meat in center of each tortilla, then sprinkle with 1 tablespoon onion.
8. Spread a little Salsa Con Tomatillos on top.
9. Roll enchiladas, and place, seam-side down, in shallow baking dish.
10. Cover with remaining Salsa Con Tomatillos. Sprinkle generously with cheese.
11. Bake at 400 degrees F about 10 minutes, or until hot and cheese melts.
12. Serve with dollop of Sour Cream Sauce, and garnish with olives, avocado and tomato slices.

No comments: