Cinco de Mayo is Monday and Mexican is my favorite cuisine, so I couldn’t let it get by without making something. The funny thing is that I have been so busy with school work that I have actually had so much Mexican food lately that I wanted to make something a little different than the usual fare. Our best and least expensive local restaurant is Mexican, so when I don’t have time to cook, it is our go-to place. Chili Rojo is my favorite, which I have plans to learn to make, but when I made this, I wanted something different, and decided to go with these creamy crab enchiladas, which I topped with a pineapple-avocado salsa. I am really glad I did because… YUM!
The filling for these enchiladas is a creamy mixture of sour cream, cheese, and crab. After the enchiladas are filled and placed in the baking dish, they are topped with cheese sauce and shredded Monterey Jack cheese and baked. To serve, the enchiladas are topped with sweet-hot pineapple-avocado salsa. The salsa does have a jalapeno in it, so be careful when chopping. I recommend wearing gloves. I left the seeds in my jalapeno because I like my salsa pretty hot, but if you remove them, it will be much milder, so make it how you like it!
Creamy Crab Enchiladas
- 8 small flour tortillas
- 1 lb. lump crab meat (Pick through it to make sure there are no shells.)
- 8 oz. Neufchatel or cream cheese
- 1 cup sour cream
- 2 cups Monterey Jack cheese, shredded and divided
- 1 4.5 oz. can chopped green chilies
- 1 cup fresh pineapple, diced
- 1 avocado, peeled, seeded, and diced
- 1/4 cup cilantro, chopped
- 1 jalapeno, minced (Leave the seeds in if you want it hot.)
- salt to taste
- Preheat oven to 350 degrees.
- Spray a 7″x11″ baking dish with cooking spray.
- In a large saucepan over low heat, melt together sour cream and Neufchatel or cream cheese, stirring constantly to keep it from sticking to the pan.
- Stir in 1cup Monterey Jack and continue stirring until melted and incorporated.
- Remove from heat and stir in chilies.
- Reserve 1 cup of the cheese sauce and stir the crab meat into the rest.
- Place about 1/4 cup of crab mixture in the center of each tortilla and place seem side down in baking dish. This will be a snug fit, but that helps keep them rolled.
- Spread the tops with reserved sauce.
- Sprinkle with the remaining Monterey Jack.
- Bake until bubbly and cheese is beginning to brown (about 20 minutes).
- While the enchiladas bake, stir together pineapple, avocado, cilantro, and jalapeno.
- Add salt to taste.
- Serve enchiladas with pineapple-avocado salsa.