Crab & Avacado Enchiladas

As for this one, it was fun for a change and would go over well with seafood & avocado lovers (or, as in our case, indiscriminate food lovers).  We especially liked it with salsa on top!

adapted from Splendour In My Kitchen by Marina Castle

1/4 c finely chopped scallions

1/4 c chopped black olives

1/4 c fresh mushrooms, roughly chopped

2 T butter

10 oz. crabmeat (fresh, frozen or canned)

1 ripe avocado, mashed

1 1/2 c sour cream, divided

1/2 t salt

1/4 t garlic powder

Dash of black pepper

12 tortillas (I used flour)

2 c shredded cheddar cheese, divided

1/2 c black olives, sliced
Salsa, for garnish

Saute onion, chopped olives & mushrooms in butter until onions are translucent.  Remove from heat and stir in crabmeat and avocado mixed with 1 cup sour cream, salt, garlic powder, pepper & 1 cup cheddar.  Heat tortillas six at a time by wrapping in damp paper towels and microwaving for 40 seconds.  Fill each tortilla with 1/12 of crab mixture, about 1/4 – 1/3 cup, roll and place seam side down in a buttered 9×13 baking dish.  Cover with remaining sour cream and sprinkle with remaining cheese and sliced olives.  Bake 20 minutes.  Serve immediately with salsa (home canned is best!).  Serves 6.