• Crab, Papaya And Avocado Enchiladas

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    • 2 Tbsp. extra virgin olive oil
    • 1 sm white onion, diced
    • 2 x cloves garlic, finely minced
    • 1 1/2 lb cooked crabmeat, picked over and washed, shredded
    • 1 Tbsp. minced fresh cilantro
    • 1 x ripe papaya, peeled, seeded diced
    • 3 x poblano chiles, roast, peel, seed & diced
    • 1/4 tsp salt
    • 1/2 tsp freshly grnd black pepper
    • 12 x corn tortillas, (5" in diameter)
    • 2 c. Red Chile Sauce, see recipe
    • 2 x avocados, sliced
    • 1/2 c. Montereyjack cheese, shredded Fat-free lowfat sour cream sliced black olives cilantro sprigs


    1. Heat the extra virgin olive oil in a saucepan and saute/fry the onion, garlic, crabmeat, cilantro, papaya, chile, salt, and pepper till the onions are translucent/soft.
    2. Preheat oven to 350 degrees.
    3. Dip the corn tortillas, one at a time, in the Red Chile Sauce.
    4. Divide the crab and chile mix into 12 servings and spoon 1 serving down the center of each tortilla. Add in avocado slices. Fold the tortilla and place in a glass baking dish which has been rubbed with oil. Pour the remaining sauce in the dish and sprinkle the cheese on top. Cover with aluminum foil and bake in a 350-degree oven for 20 min or possibly till the cheese has melted and the enchilada is heated through. Place 2 or possibly 3 enchiladas on each serving plate, spoon a dollop of fat-free lowfat sour cream on top, sprinkle sliced black olives on top of which, and garnish with a sprig of cilantro.
    5. SERVING SUGGESTIONS: Serve with cooked pinto beans and confetti rice.

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