Avocado and Crab Enchiladas 1/4 c Chopped onion -- finely Chopped
1/4 c Black olives -- chopped
1/4 c Fresh mushrooms -- sliced
2 tb Butter
1 lb Crab meat -- fresh or frozen
1 Avocado -- mashed
1 1/2 c Sour cream -- divided
1 ts Lemon juice
3 ds Tabasco sauce
12 Tortillas
Peanut oil -- hot
1 c Cheddar cheese -- grated
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.
Avocado and Crab Enchiladas printer friendly version located here.
Click Back to return. |