Tasty Tuesday: Crab & Avocado Enchiladas

I have a special treat for you today! I made these crab & avocado enchiladas over the weekend and they were so wonderful. They had all of the things I love: crab, avoacado and cheese! Can't beat that combination! I actually found the recipe in one of the husband's fishing magazines. They always have great seafood recipes!

Crab & Avocado Enchiladas

Recipe from: Texas Saltwater Fishing Magazine

Ingredients:
1/4 cup chopped onion
1/4 cup sliced fresh mushrooms
2 Tablespoons butter
10 oz fresh crabmeat
1 tsp chicken base
Dash of pepper
Crushed red pepper flakes to taste
4 oz can of green chili peppers


Mix together and set aside: 
1 ripe avocado, mashed
1 1/2 cups sour cream


12 corn tortillas
1 cup vegetable oil
1 cup grated cheddar cheese
1/2 cup sliced ripe black olives


Steps:

• Saute onion, chopped olives and mushrooms in butter. Remove from heat and stir in crabmeat, chicken base, pepper, red pepper flakes, green chili peppers, add 1 cup of sour cream and avocado mixture.
• Dip each tortilla in the hot oil and drain on paper towels. Fill each tortilla with some of the crab mixture, roll, and place seam side down in a greased 9x11 casserole dish. Cover with remaining sour cream, sprinkle with cheese and sliced olives. 
• Bake at 350 degrees for 20 minutes (I covered for about 15 minutes and then uncovered for the remaining 5 minutes). 

Enjoy!

Linking up with 33 Shades of Green for Tasty Tuesday. Make sure and head over to her blog to find other wonderful recipes.