It's been a while, folks - but here's a different kind of enchilada recipe that varies somewhat from our traditional New Mexican theme. Nevertheless, these are easy to prepare, and of course, simply scrumptious. Enjoy - and as always, let us know what you think, or if you have any variations you'd like to share!
Crab and Avocado Enchiladas
Ingredients:
1 lb. crab meat (fresh or frozen)*
1 avocado - peeled, pitted and mashed
12 corn tortillas
1/4 cup finely chopped white onion
1/4 cup chopped black olives
1/4 cup sliced fresh mushrooms
1 1/2 cups sour cream
2 tbsp. butter
1 tsp. lemon juice
3/4 cup canola, safflower or other suitable cooking oil
1 cup grated Monterrey Jack cheese
1 jar Trader Joe's Salsa Verde (or other suitable tomatillo sauce) - optional**
Preparation:
Mix mashed avocado with 1 cup of the sour cream. Bring oil to medium heat in large skillet (for tortillas.) In a separate skillet, saute onion and mushrooms in the butter. Remove from heat. Stir in avocado mixture, crab meat, and lemon juice.
Dip the tortillas, one at a time, into the hot oil in skillet and drain on paper towel(s). Fill each tortilla with approximately 1 1/2 - 2 tbsp. of crab mixture; roll or fold each filled tortilla "seam-side" down in lightly oiled or buttered 9x11" baking dish. Cover with tomatillo sauce (if desired) and grated cheese. Cover and bake at 350 for 20 minutes, top with remaining sour cream (just before serving) - and enjoy!
* Note: "Real" crab meat is preferable for this dish, but you can substitute "fake" crab meat (Louis Kemp is one of the more popular brands) or even cooked, chopped shrimp.
** You may find you prefer this dish w/out the tomatillo salsa - try it both ways and see which you like best. Also, in an upcoming recipe for chicken enchiladas suizas, we will feature a recipe for homemade tomatillo salsa.
Until then - eat well!
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