Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Tortilla | 1 medium flour (45g) | 140 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cream Cheese | 1 oz (28g) | 99 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Jalapeno Pepper | 1 pepper (14g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Enchilada | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 ½ Cups chicken broth, divided
- 2 small California Avocados, peeled and coarsely chopped
- 2 (8-ounce) packages cream cheese, softened and cubed
- 3 jalapeno peppers, unseeded and cut in half
- ½ Cup loosely packed fresh cilantro leaves
- 2 garlic cloves
- ¾ tsp salt, divided
- 1 Pound lump crabmeat, drained
- 1 medium-size red bell pepper, chopped
- ½ Cup chopped fresh cilantro
- 1 bunch green onions, chopped
- 8 (8-inch) flour tortillas
- 3 Cups shredded Monterey Jack cheese with peppers
- For Avocado-Chicken Enchiladas, substitute 4 skinned and boned chicken breast halves, cooked and shredded, for 1 pound crabmeat.
- =
Directions
Process 1 cup broth, next 5 ingredients, and ½ teaspoon salt in a blender or food processor until smooth, stopping to scrape down sides.
Remove 1 cup sauce, and stir in crabmeat, next 3 ingredients, and remaining ¼ teaspoon salt.
Set aside.
Stir together remaining 2 cups sauce and remaining 1/2 cup chicken broth.
Cover and chill up to 4 hours, if desired.
Spoon crabmeat mixture evenly down center of tortillas
Sprinkle evenly with 2 cups cheese, and roll up.
Place seam side down in a lightly greased 13- x 9-inch baking dish.
Cover and chill up to 4 hours, if desired.
Pour sauce mixture over top, and sprinkle with remaining 1 cup cheese.
Bake at 350° for 20 minutes.
Serve immediately.