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Crab and Avocado Enchiladas

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x

Description

This crab and avocado enchiladas recipe is made with a delicious cream sauce, and comes together with just 20 minutes of prep time!


Scale

Ingredients

  •  3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken stock
  • 1 (4 ounce) can Old El Paso chopped green chiles
  • ½ teaspoon ground cumin
  • 1 cup plain Greek yogurt or sour cream
  • 8 Old El Paso burrito-sized flour tortillas
  • 3 (6-ounce) cans lump crab meat*, drained
  • 1 (15-ounce) can Great Northern beans, rinsed and drained
  • 3 cups shredded Pepper Jack* cheese
  • 2 medium avocados, peeled, pitted and diced
  • 1/2 cup chopped fresh cilantro leaves
  • (optional) 1/4 cup crumbled queso fresco or cotija cheese

Instructions

  1. Preheat oven to 350 degrees. Grease a 9×13-inch baking pan with cooking spray, and set aside.
  2. Heat butter in a large saute pan over medium-high heat. Add flour, and whisk to combine. Cook for 1 minute until lightly browned, stirring frequently. Add half of the chicken stock, and whisk until combined. Then add the remaining chicken stock, green chiles, and cumin, and whisk until combined.
  3. Let the mixture continue heating until it reaches a simmer and thickens slightly, about 2-3 minutes. Stir in Greek yogurt (or sour cream) and whisk until combined. Remove from heat and set aside.
  4. To assemble the enchiladas, lay out a single tortilla on a flat work surface.  Cover evenly with a few spoonfuls of the white sauce.  Then layer about ⅛ of the crab, beans, cheese in a line down the middle of the tortilla, plus about ⅛ of a single avocado.  (Reserve the second avocado as a topping for the enchiladas once they have cooked.)  Roll up the tortilla and place it in the baking dish.  Repeat with the remaining tortillas, crab, beans and cheese.  Once all of the enchiladas are in the pan, spread the remaining white sauce evenly on top of the enchiladas.
  5. Bake for 20-25 minutes, uncovered, until the tortillas begin to brown around the edges and the casserole is cooked through.
  6. Remove pan, and sprinkle with the remaining avocado and fresh cilantro. Serve warm.

Notes

*To prevent the avocado on top of the enchiladas from browning, simply toss the diced avocado pieces in a few tablespoons of lime juice.

Feel free to also use Monterrey Jack cheese if you would prefer something milder to Pepper Jack.  You may also use fresh crab meat instead of canned if that’s available to you.