Crab and Avocados Enchiladas

¼ cup chopped onion
¼ cup chopped black olives
¼ cup sliced fresh mushrooms
2 Tbsp butter
10 oz. crabmeat fresh or canned
1 tsp chicken base
Dash of pepper
Crushed red pepper flakes to taste
4oz. can of green chili peppers

Mix together and set aside.

1 ripe avocado, mashed
1 ½ cups sour cream
12 corn tortillas
1 cup vegetable oil
1 cup grated cheddar cheese
½ cup sliced ripe olives

Sauté onion, chopped olives, and mushrooms in butter. Remove from heat and stir in crabmeat, chicken base, pepper, and red pepper, green chili peppers, add 1 cup of sour cream and avocado mixture,

Dip each tortilla in hot oil and drain on absorbent paper. Fill each tortilla with some of the crab mixture, roll, and place seam side down in a butter 9x11 casserole. Cover with remaining sour cream, and sprinkle with cheese and sliced olives. Bake at 350% for 20 minutes and serve immediately.

Serving tip:

-We spooned salsa casera on the enchiladas and served with Mexican-style rice and charro beans.