Avocado And Crab Enchiladas Recipe

• 1/4 c. Minced onion -- finely Choppe
• 1/4 c. Black olives -- minced
• 1/4 c. Fresh mushrooms -- sliced
• 2 Tbsp. Butter
• 1 lb Crab meat -- fresh or possibly Frzn
• 1 x Avocado -- mashed
• 1 1/2 c. Lowfat sour cream -- divided
• 1 tsp Lemon juice
• 3 dsh Tabasco sauce
• 12 x Tortillas Peanut oil -- warm
• 1 c. Cheddar cheese -- grated

1. Saute/fry onion, minced olives and mushrooms in butter.
2. Remove from heat and stir in crabmeat, avocado mixed with 1 c. lowfat sour cream, lemon juice and Tabasco sauce.
3. Dip each tortilla into warm oil and drain on absorbent paper.
4. Fill each tortilla with some of the crab mix, roll and place seam-side down in buttered 9 by 11 inch casserole.
5. Cover with remaining lowfat sour cream and sprinkle with cheese.
6. Bake at 350 for 20 min and serve immediately.
7. Cooked, minced shrimp may be substituted for crab.

onion, black olives, fresh mushrooms, butter, sour cream, lemon juice, tabasco sauce, cheddar cheese

Taken from cookeatshare.com/recipes/avocado-and-crab-enchiladas-72326 (may not work)