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CRAB AND CALIFORNIA AVOCADO ENCHILADAS
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  • Preparation

    15 min

  • Cook Time

    20 min

  • Total Time

    35 min

Crab and California Avocado Enchiladas

Author: California Avocado growers Monte and Maio Winkler

Recipe Provided By

California Avocados are great enchilada toppers, but they’re also delicious when baked inside! Add diced avocado to your enchilada filling to create a creamy, delectable texture for your next meal.

Ingredients

  • 1.000 1 cup
    crab meat (imitation crab may be used)
  • 1.000 1
    (8-oz.) jar mild salsa
  • 0.333 ⅓ cup
    chopped fresh cilantro
  • 1.000 1 cup
    sour cream
  • 0.500 ½ cup
    minced green onions
  • 1.000 1 cup
    shredded Mexican-blend cheese
  • 0.250 ¼ tsp.
    salt
  • 0.250 ¼ tsp.
    pepper
  • 4.000 4
    (8-inch) flour tortillas
  • 1.000 1
    ripe, Fresh California Avocado, peeled, seeded and cut in half dice
  • 0.750 ¾ cup
    red enchilada sauce (bottled or canned)
  • 1.000 1
    tomato, seeded and diced, for garnish

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Instructions

  1. Heat oven to 375 degrees F and spray a 9x13 casserole or baking pan with non-stick cooking spray.
  2. Combine crab meat, salsa, cilantro, half the sour cream, half the green onions, half the cheese, salt and pepper and stir together gently. Set aside.
  3. Dice half of the avocado into small cubes. Set aside.  
  4. Lay one of the tortillas on a flat surface. Place 1/4 of the filling in the center of the tortilla, adding some diced avocados to the top of the filling. Roll up the tortilla and place it seam side down in the casserole or baking pan. Repeat with remaining tortillas.
  5. Pour enchilada sauce on top of the rolled tortillas. 
  6. Sprinkle the remaining cheese on top of the enchilada sauce.
  7. Baked for about 20 minutes. 
  8. Slice the remaining avocado into thin slices. 
  9. Garnish the finished enchiladas with the sliced avocado and the remainder of the sour cream, topping with the remaining green onions and tomato for garnish.

*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.

© 2011 California Avocado Commission 

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.

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Comments

  • Sunday is an Eye Opener in California

    Even without crab this is a great breakfast. I am stuck in New Jersey but my heart is still back in my home and childhood breakfast feasts on Sunday. We would also have tortillas flat and build a huge and wonderful heaping of beans, lettuce, avocado, cheese (sometimes melt it) and add sour cream and hot sauce made by dad, a 2nd generation Californian that learned the fields were the best place to get food during the Great Depression. His eggs always included jalapano/and or Tobasco and you always knew Sunday would be a day of hard work outside and were ready. Grandpa and Dad built a house near Arroyo Seco fire breaks on this diet!

    Submitted By barbara - Apr 28, 2012

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