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.
Crab and California Avocado Enchiladas
|1||cup||crab meat (imitation crab may be used)|
|1||(8-oz.) jar mild salsa|
|1/3||cup||chopped fresh cilantro|
|1/2||cup||minced green onions|
|1||cup||shredded Mexican-blend cheese|
|4||(8-inch) flour tortillas|
|1||ripe, Fresh California Avocado, peeled, seeded and cut in half dice|
|3/4||cup||red enchilada sauce (bottled or canned)|
|1||tomato, seeded and diced, for garnish|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Heat oven to 375 degrees F and spray a 9×13 casserole or baking pan with non-stick cooking spray.
- 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.
- Dice half of the avocado into small cubes. Set aside.
- 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.
- Pour enchilada sauce on top of the rolled tortillas.
- Sprinkle the remaining cheese on top of the enchilada sauce.
- Baked for about 20 minutes.
- Slice the remaining avocado into thin slices.
- 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