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Recipe Name: Avocado And Crab Enchiladas Submitted by: Administrator
Source: Source Description:
Ethnicity: Mexican Last Modified: 2/22/2014
Base: Seafood Comments:
Preparation Time:
Number of Servings: 6

1/4 Cup(s) Chopped onion, finely
1/4 Cup(s) Black olives, chopped
1/4 Cup(s) Fresh mushrooms, sliced
2 Tablespoon(s) Butter
1 Pound(s) Crab meat, fresh or
1 Avocado, mashed
1 1/2 Cup(s) Sour cream, divided
1 Teaspoon(s) Lemon Juice
3 Dash(s) Tabasco sauce
12 tortillas
Peanut oil, hot
1 Cup(s) 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

Nutrition (calculated from recipe ingredients)
Calories: 449
Calories From Fat: 236
Total Fat: 27g
Cholesterol: 59.9mg
Sodium: 889.4mg
Potassium: 444.1mg
Carbohydrates: 39.4g
Fiber: 4.5g
Sugar: 5.3g
Protein: 14.2g

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