Acapulco's Crab and Avocado Enchiladas with Cilantro Cream recipe

Cilantro Cream Sauce:
1/4 teaspoon minced garlic
1/2 teaspoon salt
1 cup sour cream
2 tablespoons chopped onion
2 tablespoons chopped cilantro
1 dash granulated sugar

Enchiladas:
6 corn tortillas
Oil or lard
1 1/2 cups crab meat
6 tablespoons minced onion
Shredded jack cheese
Pitted black olives
Avocado slices
Sliced peeled tomatoes

Cilantro Cream Sauce: Puree garlic with salt. Combine sour cream, onion, cilantro and sugar. Add garlic mixture and stir gently to blend well.

Enchiladas: Heat tortillas, 1 at a time, in oil until soft. Place 1/4 cup crab meat in center of each tortilla, then sprinkle with 1 tablespoon onion. Spread a little Salsa Con Tomatillos on top. Roll enchiladas, and place, seam-side down, in shallow baking dish. Cover with remaining Salsa Con Tomatillos. Sprinkle generously with cheese.

Bake at 400 degrees F about 10 minutes, or until hot and cheese melts. Serve with dollop of Sour Cream Sauce, and garnish with olives, avocado and tomato slices.

Makes 6 enchiladas.

Source: Acapulco Restaurant