Crab And Avocado Enchiladas
Crab and avocado enchiladas combine fresh seafood, creamy avocado, and melted cheese in a flavorful, easy-to-prepare dish perfect for a seafood lover's dinner or special gathering.
Ingredients
- 1/4 cup finely chopped onion ⓘ
- 1/4 cup chopped ripe olives ⓘ
- 1/4 cup fresh sliced mushrooms ⓘ
- 2 tablespoons butter ⓘ
- 10 ounces crabmeat ⓘ
- 1 ripe avocado, mashed ⓘ
- 1 ripe avocado, sliced (for garnish)
- 1 1/2 cups sour cream, divided ⓘ
- 1/2 teaspoon salt ⓘ
- dash of pepper ⓘ
- red pepper flakes to taste ⓘ
- 12 tortillas ⓘ
- hot vegetable oil ⓘ
- 1 cup grated Cheddar cheese ⓘ
Instructions
- Preheat oven to 350°F.
- Sauté onion, chopped olives, and sliced mushrooms in butter.
- Remove from heat and stir in crabmeat, mashed avocado, 1 cup sour cream, salt, pepper, and red pepper flakes.
- Dip each tortilla in hot vegetable oil and drain on absorbent paper.
- Fill each tortilla with some of the crab mixture, roll, and place seam side down in a buttered 9 x 11-inch casserole dish.
- Cover with remaining sour cream and sprinkle with grated Cheddar cheese and sliced olives.
- Bake for 20 minutes and serve immediately, topped with fresh avocado slices.
Tips & Substitutions
To enhance the flavor of your enchiladas, consider adding fresh herbs like cilantro or parsley to the crab mixture. If you prefer a spicier kick, you can substitute jalapeños for the red pepper flakes. For a lighter version, Greek yogurt can be used in place of sour cream. Make sure to use fresh crabmeat for the best taste, and you might also enjoy these with a side of Mexican Tuna Dip.
Serving Suggestions
These Crab and Avocado Enchiladas make a delightful main dish, perfect for a cozy dinner. Serve them with a side of Mexican rice or a fresh green salad for balance. They pair beautifully with Tex Mex Catfish Fajitas for a full seafood feast. For a zesty touch, consider offering lime wedges and extra sliced olives as garnishes.
Storage & Reheating
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350°F for about 15-20 minutes until warmed through. You can also microwave them, but for best texture, the oven is recommended. Ensure they are covered to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Crab And Avocado Enchiladas contains roughly 193 calories, with 6g protein, 17g carbohydrates, and 13g fat. It is an excellent source of vitamin C (82% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1452mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned crabmeat instead of fresh?
Yes, canned crabmeat can be used as a convenient substitute. Just ensure to drain it well and check for any shell pieces. Fresh crabmeat will provide a more delicate flavor, but canned options still work well in this recipe. Adjust the seasoning as needed.
What type of tortillas work best for this recipe?
Corn tortillas are traditional and add authentic flavor, but you can also use flour tortillas for a softer texture. If using corn tortillas, consider warming them briefly in a dry skillet to make them pliable and easier to roll without cracking.
Can I make these enchiladas ahead of time?
Absolutely! You can prepare the filling and assemble the enchiladas a day in advance. Just cover them tightly and refrigerate. When ready to bake, add the sour cream and cheese topping and bake as directed, possibly extending cooking time slightly if baking from cold.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).