Cullen's Crab Avocado Enchiladas
Nonstick cooking spray
1 jar mild salsa - (8 oz)
8 oz sour cream divided
1/4 cup chopped fresh cilantro
1/2 cup minced green onions divided
1 cup shredded Mexican-blend cheese divided
1/4 tsp salt
8 oz lump crab meat
4 x flour tortillas - (8" dia)
1/2 x avocado diced
1/2 x avocado sliced
3/4 cup canned red enchilada sauce
1 x diced seeded tomato for garnish
Method :
Note: Prepare the avocado last so it will not turn brown, or place the slices in
water with several tablespoons of lemon juice.
Heat the oven to 400 degrees. Lightly spray a 13- by 9-inch casserole or baking
pan. Combine the salsa, half the sour cream, the cilantro, half the green
onions, half the cheese, the salt and crab meat and stir gently.
Lay 1 tortilla on a flat surface and spread 1/4 of the filling in a line down
the center. Place some of the diced avocado on top of the filling, then roll up
the tortilla and place the enchilada seam-side down in the pan. Repeat with the
remaining tortillas and filling.
Pour the enchilada sauce over the top and sprinkle the remaining cheese over the
enchiladas. Bake the enchiladas until hot, 15 minutes. Serve them topped with
the sliced avocado and the remaining sour cream. Sprinkle the tops with the
tomato and remaining green onions.
This recipe yields 4 servings.
NOTES :