Avocado-Crab Enchiladas with Green Sauce

Delicious Avocado-Crab Enchiladas with Green Sauce Recipe from Mexico

Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 8

Introduction

Avocado-Crab Enchiladas with Green Sauce is a delightful fusion of creamy, rich flavors and textures, combined with the fresh zest of cilantro and the gentle heat of jalapeño peppers. This recipe is a testament to the versatility of avocados and crabmeat, creating a dish that's both comforting and sophisticated. Perfect for a family dinner or a special occasion, these enchiladas promise to be a crowd-pleaser.

History

The concept of enchiladas dates back to Aztec times, where maize tortillas were rolled around small fish or other ingredients and then covered in chili sauce. Over the centuries, the recipe has evolved, incorporating various fillings and sauces, reflecting the rich tapestry of Mexican cuisine. The Avocado-Crab Enchiladas with Green Sauce is a modern twist on this ancient dish, blending the traditional elements with ingredients like avocado and crabmeat, showcasing the evolution of Mexican culinary traditions.

Ingredients

1.5 cups chicken broth, divided
2 small california avocados, peeled and coarsely chopped
2 (8 oz (227 g)) packages cream cheese, softened and cubed
3 jalapeño peppers, unseeded and cut in half
0.5 cup loosely packed fresh cilantro leaves
2 garlic cloves
0.75 tsp salt, divided
1.5 cups cooked crabmeat (drained) or chicken
1 medium-size red bell pepper, chopped
0.5 cup chopped fresh cilantro
1 bunch green onions, chopped
8 (8 inches) flour tortillas
3 cups shredded monterey jack cheese with peppers
For avocado-chicken Enchiladas, substitute 4 skinned and boned chicken breast halves, cooked and shredded, for 1 lb (454 g) crabmeat.

How to prepare

In a blender or food processor, process 1 cup of broth, the next 5 ingredients, and 0.5 tsp of salt until smooth. Make sure to stop and scrape down the sides.
Remove 1 cup of the sauce and stir in the crabmeat, the next 3 ingredients, and the remaining 0.25 tsp of salt. Set it aside.
In a separate bowl, stir together the remaining 2 cups of sauce and the remaining 0.5 cup of chicken broth.
If desired, cover and chill the mixture for up to 4 hours.
Spoon the crabmeat mixture evenly down the center of the tortillas.
Sprinkle 2 cups of cheese evenly over the crabmeat mixture, and roll up the tortillas.
Place the rolled tortillas seam side down in a lightly greased 13- x 9-inch baking dish.
If desired, cover and chill the dish for up to 4 hours.
Pour the sauce mixture over the top of the rolled tortillas, and sprinkle with the remaining 1 cup of cheese.
Bake at 350°F for 20 minutes.
Serve immediately.

Variations

For a vegetarian version, substitute the crabmeat and chicken with black beans and roasted vegetables. You can also experiment with different cheeses, such as queso fresco or goat cheese, for a different flavor profile.

Cooking Tips & Tricks

To ensure your enchiladas are perfectly creamy and flavorful, use ripe avocados and quality crabmeat. For the sauce, blending until smooth is key to a silky texture. When rolling the tortillas, don’t overfill them to avoid spillage. Lastly, baking the enchiladas until just bubbly prevents them from becoming too dry.

Serving Suggestions

Serve the enchiladas hot, garnished with additional chopped cilantro, diced avocado, and a squeeze of lime for an extra burst of flavor. A side of black beans and a refreshing cucumber salad complement the richness of the enchiladas perfectly.

Cooking Techniques

Baking the enchiladas allows for the flavors to meld together and the cheese to melt perfectly. For an extra golden top, broil the enchiladas for the last few minutes of cooking.

Ingredient Substitutions

If crabmeat is not available, shrimp or a firm white fish can be a good substitute. For a dairy-free version, use vegan cream cheese and cheese alternatives that melt well.

Make Ahead Tips

The enchilada filling and sauce can be prepared up to a day in advance and stored in the refrigerator. Assemble and bake the enchiladas just before serving to ensure they are fresh and delicious.

Presentation Ideas

Serve the enchiladas on a colorful platter, garnished with lime wedges and a sprinkle of cotija cheese. A drizzle of sour cream or a dollop of guacamole on top adds a visually appealing and tasty finish.

Pairing Recommendations

A light, crisp white wine or a citrusy pale ale complements the creamy, rich flavors of the enchiladas. For a non-alcoholic option, a chilled hibiscus tea or a sparkling limeade is refreshing.

Storage and Reheating Instructions

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until thoroughly warmed, covering with foil to prevent drying out.

Nutrition Information

Calories per serving

Each serving of Avocado-Crab Enchiladas contains approximately 450 calories. This makes it a hearty meal option, especially when served with a side of beans or a fresh salad.

Carbohydrates

Each serving of Avocado-Crab Enchiladas contains approximately 35 grams of carbohydrates. The majority comes from the tortillas and the vegetables used in the filling and sauce. Opting for whole wheat tortillas can increase the fiber content and lower the glycemic index of the dish.

Fats

Thanks to the avocados and cream cheese, this dish is rich in healthy monounsaturated fats. Each serving contains about 27 grams of fat, of which 10 grams are saturated. Using low-fat cream cheese can reduce the saturated fat content without compromising the creamy texture.

Proteins

The combination of crabmeat and chicken provides a high-quality protein source, with each serving offering approximately 25 grams of protein. This makes the enchiladas a satisfying meal option that supports muscle repair and growth.

Vitamins and minerals

Avocado-Crab Enchiladas are packed with vitamins and minerals, including Vitamin C from the red bell pepper and cilantro, Vitamin K, and folate from the avocado, and B vitamins from the crabmeat. Additionally, the dish provides calcium and iron from the cheese and chicken broth, respectively.

Alergens

This recipe contains common allergens such as dairy (cream cheese), shellfish (crabmeat), and gluten (tortillas). Individuals with food allergies should consider suitable substitutions or avoid this dish.

Summary

Overall, Avocado-Crab Enchiladas with Green Sauce is a nutrient-dense meal, providing a good balance of carbohydrates, proteins, and healthy fats, along with essential vitamins and minerals. It's a flavorful way to enjoy a variety of nutrients in one dish.

Summary

Avocado-Crab Enchiladas with Green Sauce is a versatile and flavorful dish that combines the best of Mexican culinary traditions with modern ingredients. Whether you're looking for a comforting meal or a dish to impress, these enchiladas are sure to satisfy. With options for customization and make-ahead tips, it's a practical choice for any home cook.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Avocado-Crab Enchiladas with Green Sauce. It was a warm summer day, and I was rummaging through an old cookbook that had been passed down to me from my own grandmother. As I flipped through the pages, my eyes landed on a worn and stained piece of paper tucked between the pages. Curious, I carefully unfolded it and my heart skipped a beat as I read the title of the recipe.

The recipe was handwritten in faded ink, and it was clear that it had been well loved and used over the years. As I read through the ingredients and instructions, my mouth began to water at the thought of the creamy avocado, tender crab meat, and tangy green sauce all wrapped up in a warm tortilla. I knew I had to give it a try.

I set to work gathering the ingredients, many of which I already had on hand in my pantry and refrigerator. I carefully diced the ripe avocados, shredded the succulent crab meat, and whipped up the tangy green sauce using fresh herbs from my garden. The kitchen was filled with the delicious scent of spices and herbs as I prepared the filling for the enchiladas.

As I assembled the enchiladas, I couldn't help but think back to the many recipes I had learned over the years. Some had come from cookbooks, others from friends and family members, and some I had even picked up during my travels around the world. Each recipe held a special place in my heart, a memory of the person or place where I had learned it.

As I placed the enchiladas in the oven to bake, I sat down at the kitchen table with a cup of tea and thought about all the wonderful meals I had shared with my loved ones over the years. Cooking had always been a way for me to connect with others, to show them how much I cared through the food I prepared.

When the timer dinged, I eagerly pulled the enchiladas out of the oven and plated them up. The scent of the bubbling cheese and creamy avocado filled the air, and I couldn't wait to dig in. I took a bite and closed my eyes, savoring the flavors and textures of the dish. It was perfection.

As I finished my meal, I thought about how lucky I was to have such a rich culinary heritage, passed down through generations of strong and talented women. Each recipe was a thread in the tapestry of my family's history, a reminder of the love and care that had gone into each dish.

I knew that I would continue to cook and share these recipes with my own family and friends, passing on the traditions and flavors that had brought me so much joy over the years. And as I sat in my kitchen, savoring the last bite of my Avocado-Crab Enchiladas with Green Sauce, I felt grateful for the gift of cooking and the memories it had brought me.