Avocado and Crab Enchiladas

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Title: Avocado and Crab Enchiladas
Yield: 6 Servings
Categories: Seafood, Mexican


1/4 c Chopped onion -- finely
1/4 c Black olives -- chopped
1/4 c Fresh mushrooms -- sliced
2 tb Butter
1 lb Crab meat -- fresh or
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

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 :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip