Acapulco'S Crab, Avocado Enchiladas With Cilantro Cream Recipe - cooking recipe

Ingredients

Cilantro Cream Sauce
1/4 teaspoon minced garlic
1/2 teaspoon salt
1 cup sour cream
2 tablespoons chopped onions
2 tablespoons chopped cilantro
1 dash granulated sugar
Enchiladas
6 corn tortillas
oil or lard
1 1/2 cups crabmeat
6 tablespoons minced onions
shredded monterey jack cheese
pitted black olives
avocado, slices
sliced peeled tomatoes

Preparation

For Cilantro Cream Sauce:
Puree garlic with salt.
Combine sour cream, onion, cilantro and sugar.
Add garlic mixture and stir gently to blend well.
For Enchiladas:
Heat tortillas, 1 at a time, in oil until soft.
Place 1/4 cup crab meat in center of each tortilla, then sprinkle with 1 tablespoon onion.
Spread a little Salsa Con Tomatillos on top.
Roll enchiladas, and place, seam-side down, in shallow baking dish.
Cover with remaining Salsa Con Tomatillos. Sprinkle generously with cheese.
Bake at 400 degrees F about 10 minutes, or until hot and cheese melts.
Serve with dollop of Sour Cream Sauce, and garnish with olives, avocado and tomato slices.