Lynn's Crab Avocado Papaya Enchiladas
2 tbl olive oil
1 sm white onion, diced
2 x cloves garlic, finely chopped
1 1/2 lb cooked crabmeat, picked over and
washed, shredded
1 tbl chopped fresh cilantro
1 x ripe papaya, peeled, seeded
diced
3 x poblano chiles, roast, peel, seed &
diced
1/4 tsp salt
1/2 tsp freshly ground black pepper
12 x corn tortillas, (5" in diameter)
2 cup Red Chile Sauce, see recipe
2 x avocados, sliced
1/2 cup Montereyjack cheese, shredded
GARNISH
Fat-free sour cream
sliced black olives
cilantro sprigs
Method :
Heat the olive oil in a saucepan and saute the onion, garlic, crabmeat,
cilantro, papaya, chile, salt, and pepper until the onions are translucent.
Preheat oven to 350 degrees.
Dip the corn tortillas, one at a time, in the Red Chile Sauce.
Divide the crab and chile mixture into 12 servings and spoon 1 serving down the
center of each tortilla. Add avocado slices. Fold the tortilla and place in a
glass baking dish that has been rubbed with oil. Pour the remaining sauce in the
dish and sprinkle the cheese on top. Cover with aluminum foil and bake in a
350-degree oven for 20 minutes or until the cheese has melted and the enchilada
is heated through. Place 2 or 3 enchiladas on each serving plate, spoon a dollop
of fat-free sour cream on top, sprinkle sliced black olives on top of that, and
garnish with a sprig of cilantro.