Preparation Steps

• Preheat oven to 375°F (190°C).
• In a medium bowl, combine the crab meat, diced avocado, chopped cilantro, red onion, lime juice, salt, and pepper. Gently mix to combine.
• Lightly warm the corn tortillas (this makes them pliable and less likely to break). You can do this in a dry skillet, microwave, or briefly in hot oil.
• Dip each tortilla briefly into the enchilada sauce, then place about 2-3 tablespoons of the crab and avocado mixture down the center of the tortilla. Roll up and place seam-side down in a 9x13 inch baking dish.
• Pour the remaining enchilada sauce over the rolled enchiladas. Sprinkle evenly with shredded Monterey Jack cheese.
• Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
• Let stand for a few minutes before serving. Garnish with extra cilantro if desired.