Avocado And Crab Enchiladas

Recipe Ingredients

1/4 cup	15g / 0.5oz	Chopped onion - finely chopped
1/4 cup	36g / 1.3oz	Black olives - chopped
1/4 cup	59ml	Fresh mushrooms - sliced
2 tablespoons	30ml	Butter
1 lb	454g / 16oz	Crab meat - fresh or frozen
1		Avocado - mashed
1 1/2 cups	355ml	Sour cream - divided
1 teaspoon	5ml	Lemon juice
1/4 teaspoon	1.3ml	Tabasco sauce
12		Tortillas
		Peanut oil - hot
1 cup	146g / 5.1oz	Cheddar cheese - grated

Recipe Instructions

Saute onion, chopped olives and mushrooms in butter. Remove from heat and stir in crabmeat, avocado mixed with 1 cup sour cream, lemon juice and Tabasco sauce. Dip each tortilla into hot oil and drain on absorbent paper.

Fill each tortilla with some of the crab mixture, roll and place seam-side down in buttered 9 by 11 inch casserole. Cover with remaining sour cream and sprinkle with cheese.

Bake at 350F for 20 minutes and serve immediately. Cooked, chopped shrimp may be substituted for crab.

Source:
Jennifer Trainer Thompson

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