Crab and Avocado Enchiladas

Preheat oven to 350°.

Saute onion, chopped olives and mushrooms in butter.

Remove from heat and stir in crabmeat and mashed avocado, mixed with 1 cup sour cream, salt, pepper and red pepper.

Dip each tortilla in hot oil and drain on absorbent paper.

Fill each tortilla with some of crab mixture, roll and place seam side down in buttered 9 x 11-inch casserole.

Cover with remaining sour cream and sprinkle with cheese and sliced olives.

Bake for 20 minutes and serve immediately, topped with fresh avocado slices.

This dish does not hold for any length of time.

The moisture from seafood makes tortillas crack.