Crab and Avocado Enchiladas

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Yield: 4 Servings

Ingredients:
1/4 cup chopped onion, finely chopped
1/4 cup black olives, chopped
1/4 cup fresh mushrooms, sliced
2 tablespoons butter
1 pound crabmeat
1 avocado, mashed
1 1/2 cup sour cream, divided
1 teaspoon lemon juice
3 dashes Tabasco sauce
12 tortillas
Peanut oil, hot
1 cup grated cheddar cheese

Directions:

1. 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.

2. Dip each tortilla into hot oil and drain on absorbent paper.

3. 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.

Enjoy your meal !!
Bon Appétit !!
Bon appetito !!
Guten Appetite !!
Buon Apetite !!
Bom apetite !!