Avocado & Crab Enchiladas Recipe

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Avocado & Crab Enchiladas Ingredients

1/4 cup chopped onion -- finely
1 choppe
1/4 cup black olives -- chopped
1/4 cup fresh mushrooms -- sliced
2 tbsp butter
1 lb crab meat -- fresh or
1 frozen
1 avocado -- mashed
1 1/2 cup sour cream -- divided
1 tsp lemon juice
3 dash tabasco sauce
12 tortillas
1 peanut oil -- hot
1 cup cheddar cheese -- grated

A Recipe for
Avocado & Crab Enchiladas

Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

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Avocado & Crab Enchiladas

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Avocado & Crab Enchiladas 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 :

Serves: 6

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Avocado & Crab Enchiladas Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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