Avocado & crab enchiladas
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Chopped onion -- finely |
| Choppe | ||
| ¼ | cup | Black olives -- chopped |
| ¼ | cup | Fresh mushrooms -- sliced |
| 2 | tablespoons | Butter |
| 1 | pounds | Crab meat -- fresh or |
| Frozen | ||
| 1 | Avocado -- mashed | |
| 1½ | cup | Sour cream -- divided |
| 1 | teaspoon | Lemon juice |
| 3 | dashes | Tabasco sauce |
| 12 | Tortillas | |
| Peanut oil -- hot | ||
| 1 | cup | Cheddar cheese -- grated |
Directions
Recipe by: From the files of CherAn 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 for 20 minutes and serve immediately.
Cooked, chopped shrimp may be substituted for crab.
Recipe By :