Crab and Avocado Enchiladas
- Yield 8
- Prep 20 minutes
- Cook 20 minutes
- Total 40 minutes
Crab and Avocado Enchiladas is a casseroles recipe on Avoteb. The yield on the card is 8. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 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
Method
Warm oven to 350 degrees. Grease a 9×13-inch baking pan with cooking spray, and keep nearby.
Warm butter in a large saute pan over medium-a hot burner. Tip in flour, and whisk to combine. Leave for 1 minute until lightly browned, stirring frequently. Tip in half of the chicken stock, and whisk until combined. Then add the remaining chicken stock, green chiles, and cumin, and whisk until combined.
Let the mixture continue heating until it reaches a let it bubble gently and thickens slightly, about 2-3 minutes. Stir in Greek yogurt (or sour cream) and whisk until combined. Lift from heat and keep nearby.
To assemble the enchiladas, lay out a single tortilla on a flat work surface. Lid 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, spr
Roast for 20-25 minutes, uncovered, until the tortillas begin to brown around the edges and the casserole is cooked through.
Lift pan, and sprinkle with the remaining avocado and fresh cilantro. Plate warm.
