Crab Avocado Enchiladas
These creamy Crab Avocado Enchiladas are a delicious fusion of Mexican flavors and fresh seafood. Stuffed with lump crab meat, ripe avocado, and melted cheese, then smothered in a zesty tomatillo sauce, they're a perfect weeknight dinner or weekend treat.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 8 oz lump crab meat, drained and picked over
- 2 cups shredded jack cheese
- 2 avocados diced
- 1 tsp lime juice
- 0.5 cup red bell pepper, finely chopped
- 0.25 cup green onions, sliced
- 1 tsp ground cumin
- 0.5 tsp smoked paprika
- 1 cloves garlic, minced
- 2 cups tomatillo salsa or green enchilada sauce
- 0.5 cup crumbled queso fresco for topping
- 0.25 cup chopped fresh cilantro for garnish
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- In a large bowl, combine crab meat, 1 cup jack cheese, diced avocado, lime juice, red bell pepper, green onions, cumin, paprika, and garlic. Mix gently until well combined.
- Place a tortilla on a clean surface and spoon about 1/3 cup of crab mixture down the center. Roll tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
- Pour tomatillo salsa or green enchilada sauce evenly over the enchiladas. Top with remaining 1 cup of jack cheese.
- Bake uncovered for 18-20 minutes, or until sauce is bubbly and cheese is golden and melted.
- Sprinkle crumbled queso fresco and cilantro on top. Let sit for 5 minutes before serving.
Notes
For best results, use fresh lump crab meat. Ensure avocados are ripe but firm to avoid mushiness in the filling.