These Crab Mango Enchiladas are a delightful fusion of flavors, combining the sweetness of mango with the savory goodness of lump crab meat. The addition of spicy jalapeno and tangy lime juice adds a zesty kick to these enchiladas, making them a perfect balance of sweet, spicy, and savory.
Ingredients: 1 lb lump crab meat. 2 ripe mangoes, diced. 1 red bell pepper, diced. 1/2 cup diced red onion. 1 jalapeno pepper, minced. 1/4 cup chopped cilantro. 8 small flour tortillas. 1 cup shredded Monterey Jack cheese. 1 cup enchilada sauce. 1 lime, juiced. Salt and pepper to taste.
Instructions: Set the oven to 350F 175C and heat it up. Chop up the red bell pepper, red onion, jalapeno pepper, cilantro, and lime juice and put them in a large bowl. Add pepper and salt to taste. You can warm the tortillas up in the microwave or on a pan until they are soft and bendable. Put some of the crab and mango mixture in the middle of each tortilla and roll them up tightly. Put it in a greased baking dish seam side down. Spread the enchilada sauce out evenly on the tortillas that have been rolled up, and then top them with shredded Monterey Jack cheese. Put it in an oven that is already hot and bake for 20 to 25 minutes, or until the cheese melts and bubbles. Add more chopped cilantro as a garnish and serve hot.
Prep Time: 20 minutes
Cook Time: 25 minutes
Caroline G
