Crab and California Avocado Enchiladas

1. Heat oven to 375 degrees F and spray a 9×13 casserole or baking pan with non-stick cooking spray.
2. Combine crab meat, salsa, cilantro, half the sour cream, half the green onions, half the cheese, salt and pepper and stir together gently. Set aside.
3. Dice half of the avocado into small cubes. Set aside.
4. Lay one of the tortillas on a flat surface. Place 1/4 of the filling in the center of the tortilla, adding some diced avocados to the top of the filling. Roll up the tortilla and place it seam side down in the casserole or baking pan. Repeat with remaining tortillas.
5. Pour enchilada sauce on top of the rolled tortillas.
6. Sprinkle the remaining cheese on top of the enchilada sauce.
7. Baked for about 20 minutes.
8. Slice the remaining avocado into thin slices.
9. Garnish the finished enchiladas with the sliced avocado and the remainder of the sour cream, topping with the remaining green onions and tomato for garnish.

© 2011 California Avocado Commission