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Crab And Avocado Enchiladas
Ingredients
- Nonstick cooking spray
- 1 jar mild salsa - (8 ounce)
- 8 ounce lowfat sour cream divided
- 1/4 c. minced fresh cilantro
- 1/2 c. chopped green onions divided
- 1 c. shredded Mexican-blend cheese divided
- 1/4 tsp salt
- 8 ounce lump crab meat
- 4 x flour tortillas - (8" dia)
- 1/2 x avocado diced
- 1/2 x avocado sliced
- 3/4 c. canned red enchilada sauce
- 1 x diced seeded tomato for garnish
Directions
- Note: Prepare the avocado last so it won't turn brown, or possibly place the slices in water with several Tbsp. of lemon juice.
- Heat the oven to 400 degrees. Lightly spray a 13- by 9-inch casserole or possibly baking pan. Combine the salsa, half the lowfat 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 till warm, 15 min. Serve them topped with the sliced avocado and the remaining lowfat sour cream. Sprinkle the tops with the tomato and remaining green onions.
- This recipe yields 4 servings.
- NOTES :
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