Avocado and Crab Enchiladas Recipe

ingredients

1/4 cup chopped onion, finely chopped
1/4 cup black olives, chopped
1/4 cup fresh mushrooms, sliced
2 tablespoons butter
1 pound crab meat, fresh or frozen
1 avocado, mashed
1 1/2 cup sour cream, divided
1 teaspoon lemon juice
3 dashes tabasco sauce
12 tortillas
peanut oil, hot
1 cup cheddar cheese, grated

directions

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

cook's notes

I have used "fake crabmeat", Louis Kemp... etc, with excellent results. These are really delicious.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

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