Crab And Avocado Enchiladas

Recipe Ingredients

		Nonstick cooking spray
1		Mild salsa - (8 oz)
8 oz	227g	Sour cream - divided
1/4 cup	4g / 0.1oz	Chopped fresh cilantro
1/2 cup	31g / 1.1oz	Minced green onions - divided
1 cup	146g / 5.1oz	Shredded Mexican-blend cheese - divided
1/4 teaspoon	1.3ml	Salt
8 oz	227g	Lump crab meat
4		Flour tortillas - (8" dia)
1/2		Avocado - diced
1/2		Avocado - sliced
3/4 cup	177ml	Canned red enchilada sauce
1		Diced seeded tomato - for garnish

Recipe Instructions

Note: Prepare the avocado last so it will not turn brown, or place the slices in water with several tablespoons of lemon juice.

Heat the oven to 400 degrees. Lightly spray a 13- by 9-inch casserole or baking pan. Combine the salsa, half the sour cream, the cilantro, half the green onions, half the cheese, the salt and crab meat and stir gently.

Lay 1 tortilla on a flat surface and spread 1/4 of the filling in a line down the center. Place some of the diced avocado on top of the filling, then roll up the tortilla and place the enchilada seam-side down in the pan. Repeat with the remaining tortillas and filling.

Pour the enchilada sauce over the top and sprinkle the remaining cheese over the enchiladas. Bake the enchiladas until hot, 15 minutes. Serve them topped with the sliced avocado and the remaining sour cream. Sprinkle the tops with the tomato and remaining green onions.

This recipe yields 4 servings.

Each serving: 431 calories; 1,675 mg sodium; 70 mg cholesterol; 26 grams fat; 13 grams saturated fat; 27 grams carbohydrates; 23 grams protein; 3.67 grams fiber.

Source:
The Los Angeles Times, 06-27-2001

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