Avocado & Crab Enchiladas Recipe

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


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 :


Servings: 6 servings

 

 

Avocado & Crab Enchiladas Recipe brought to you by Recipe Ideas


Categories: Crab; Enchilada; Fish; Fruit; Mexican


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By the arrival of the 1900s, recipe publications were highly popular mostly due to increased literacy, more leisure time and having more money.

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We hope you enjoy this Avocado & Crab Enchiladas recipe.

 


Avocado & Crab Enchiladas Recipe, one of many tasty recipes brought to you by Recipes Ideas




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