Crab And Avocado Enchiladas

• 1/4 c. finely chopped onion
• 1/4 c. chopped ripe olives
• 1/4 c. fresh mushrooms, sliced
• 2 Tbsp. butter
• 10 oz. crabmeat
• 1 ripe avocado, mashed
• 1 ripe avocado, sliced (for garnish)
• 1 1/2 c. sour cream, divided
• 1/2 tsp. salt
• dash of pepper
• red pepper flakes to taste
• 1 doz. tortillas
• hot vegetable oil
• 1 c. grated Cheddar cheese
• 1/2 c. sliced ripe olives

1. Preheat oven to 350u0b0.
2. Saute onion, chopped olives and mushrooms in butter.
3. Remove from heat and stir in crabmeat and mashed avocado, mixed with 1 cup sour cream, salt, pepper and red pepper.
4. Dip each tortilla in hot oil and drain on absorbent paper.
5. Fill each tortilla with some of crab mixture, roll and place seam side down in buttered 9 x 11-inch casserole.
6. Cover with remaining sour cream and sprinkle with cheese and sliced olives.
7. Bake for 20 minutes and serve immediately, topped with fresh avocado slices.
8. This dish does not hold for any length of time.
9. The moisture from seafood makes tortillas crack.

onion, chopped ripe olives, fresh mushrooms, butter, crabmeat, avocado, avocado, sour cream, salt, pepper, red pepper, tortillas, vegetable oil, cheddar cheese, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=428679 (may not work)