Acapulco'S Crab, Avocado Enchiladas With Cilantro Cream Recipe

• 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

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.

cilantro cream sauce, garlic, salt, sour cream, onions, cilantro, sugar, enchiladas, corn tortillas, oil, crabmeat, onions, cheese, black olives, avocado, tomatoes

Taken from www.food.com/recipe/acapulcos-crab-avocado-enchiladas-with-cilantro-cream-recipe-234155 (may not work)