Avocado And Crab Enchiladas Recipe - Cooking Index
Avocado And Crab Enchiladas Recipe - Cooking Index
| 1/4 cup | Chopped onion - finely chopped | |
| 1/4 cup | Black olives - chopped | |
| 1/4 cup | Fresh mushrooms - sliced | |
| 2 tablespoons | Butter | |
| 1 lb | Crab meat - fresh or | |
| Frozen | ||
| 1 | Avocado - mashed | |
| 1 1/2 cups | Sour cream - divided | |
| 1 teaspoon | Lemon juice | |
| 1/4 teaspoon | Tabasco sauce | |
| 12 | Tortillas | |
| Peanut oil - hot | ||
| 1 cup | 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 350F for 20 minutes and serve immediately.
Cooked, chopped shrimp may be substituted for crab.
Source:
Jennifer Trainer Thompson
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