Рецепт Crab, Papaya And Avocado Enchiladas

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Порций: 6

Ингредиенты

Cost per serving $7.04 view details
  • 2 Tbsp. extra virgin olive oil
  • 1 sm white onion, diced
  • 2 x cloves garlic, finely minced
  • 1 1/2 lb cooked crabmeat, picked over and washed, shredded
  • 1 Tbsp. minced 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 grnd black pepper
  • 12 x corn tortillas, (5" in diameter)
  • 2 c. Red Chile Sauce, see recipe
  • 2 x avocados, sliced
  • 1/2 c. Montereyjack cheese, shredded Fat-free lowfat sour cream sliced black olives cilantro sprigs

Инструкции

  1. Heat the extra virgin olive oil in a saucepan and saute/fry the onion, garlic, crabmeat, cilantro, papaya, chile, salt, and pepper till the onions are translucent/soft.
  2. Preheat oven to 350 degrees.
  3. Dip the corn tortillas, one at a time, in the Red Chile Sauce.
  4. Divide the crab and chile mix into 12 servings and spoon 1 serving down the center of each tortilla. Add in avocado slices. Fold the tortilla and place in a glass baking dish which 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 min or possibly till the cheese has melted and the enchilada is heated through. Place 2 or possibly 3 enchiladas on each serving plate, spoon a dollop of fat-free lowfat sour cream on top, sprinkle sliced black olives on top of which, and garnish with a sprig of cilantro.
  5. SERVING SUGGESTIONS: Serve with cooked pinto beans and confetti rice.

Nutrition Facts

Amount Per Serving %DV
Serving Size 322g
Recipe makes 6 servings
Calories 336  
Calories from Fat 127 38%
Total Fat 14.26g 18%
Saturated Fat 2.15g 9%
Trans Fat 0.0g  
Cholesterol 101mg 34%
Sodium 973mg 41%
Potassium 920mg 26%
Total Carbs 26.15g 7%
Dietary Fiber 6.7g 22%
Sugars 3.19g 2%
Protein 27.71g 44%
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