This recipe comes from Splendour In My Kitchen, my friend, Marina’s, cookbook. I made two recipes out of it today but the other one won’t be ready until tomorrow so I’ll blog it then.
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!
Saute onion, olives & mushrooms in butter
Mix the mashed avocado with sour cream & spices
Mix the avocado mixture with crabmeat & sauteed vegetables.
I added some cheese b/c I could
Put about this much on your tortilla & roll it up
All 12 should fit perfectly
Cover with remaining sour cream, cheese & olives
Bake at 350 for 20 minutes and serve!
Crab and Avocado Enchiladas
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
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.
Veronica's Cornucopia 