Crab, Papaya And Avocado Enchiladas
- 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
- 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.
- Preheat oven to 350 degrees.
- Dip the corn tortillas, one at a time, in the Red Chile Sauce.
- 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.
- SERVING SUGGESTIONS: Serve with cooked pinto beans and confetti rice.
Leave a review or comment